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Sicilian Orange Cake Recipe
Sicilian Orange cake is a very soft, fragrant and easy to make cake. It's perfect for any occasion, but is a real treat with a cup of tea or coffee. You can make Sicilian orange cake all year round, but in the fall and winter, when oranges are at their best, it tastes even better.This Italian dessert recipe has its roots in the Sicilian tradition. In Sicily they call this cake "Pan d'Arancio". Oranges are one of the main products of Sicily and are present in many Sicilian recipes both sweet and savory. The quality of Sicilian oranges is famous all over the world and the oranges are a real richness for this region.
Ingredients
- 3 eggs - at room temperature
- 200 g granulated sugar - 1 cup
- 100 ml vegetable oil - 8 tablespoons (such as Grapeseed oil)
- 1 orange - 1 big or 2 small, about 300 g (10 oz), better if organic
- 200 g flour - 1 ¼ cups
- 100 g almond flour - 1 cup
- 16 g baking powder - 4 teaspoons
- powdered sugar - for decoration
Instructions
- Wash the orange really carefully. If you're not sure if it's an organic orange, we recommend rubbing the peel with baking soda and then rinsing.
- Cut the orange with the peel into pieces, removing any seeds. Put in a food processor and blend everything until smooth and set aside.
- Put the eggs with the sugar in the mixer. Mix well for about 5 minutes until the mixture is light and fluffy. Then add the seed oil a little at a time.
- Add then the orange puree, mixing well on medium speed without turning off the mixer. Add the sifted "00" flour a little at a time and continue to work with the mixer. Finally add the almond flour and the baking powder.
- Pour the mixture into a round springform pan with a diameter of 22 cm (9 inch) covered with parchment paper.
- Place in a preheated oven at 180°C (350 ° F) for about 40 minutes. Check the cooking with a toothpick. Remove from the oven and let it cool. Decorate with icing sugar.
Notes
PLEASE NOTE: A little bitter note is characteristic of this cake. I'll follow the procedure of the traditional recipe which involves blending all the whole orange. But I recommend to use a thin-skinned orange that have little white part. Otherwise, we suggest removing the orange zest with a potato peeler, then removing the bitter white part, finally blending the pulp with just the orange zest.
Nutrition
Serving: 100gCalories: 392kcalCarbohydrates: 49gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 61mgSodium: 236mgPotassium: 80mgFiber: 2gSugar: 27gVitamin A: 126IUVitamin C: 9mgCalcium: 164mgIron: 2mg
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