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Sicilian Whole Orange Cake Recipe

Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 8 pieces
Calories: 211kcal
The moist orange cake recipe is a classic of Italian cuisine. All in all, it's a classic of Sicilian cuisine where these fruits ripen in the sun. It is juicy and very aromatic, and incredibly easy.
However, this is the best whole orange cake I've ever had, delicious cake.
Vanilla extract in this cake is unnecessary because the aroma of orange definitely dominates this cake recipe.
If you want more scent cake you can add optional seasonic.
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Ingredients

  • 4 pieces oranges
  • 200 g all purpose flour
  • 200 g cane or granulated sugar
  • 100 g butter
  • 2 eggs
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 1/2 tsp cinnamon optional
  • 1.2 tsp groung cloves optional
  • pinch of nutmeg optional

Instructions

  • I often use a food processor/stand mixer to make cakes, but this it is so simple you can make it with a spoon and a large bowl which will be perfect for the mix.
  • If you use dough making machines, use medium speed for practically the whole dough, only after adding puree orange do you reduce the speed to the lowest. Those who use machines cook faster.
  • We don't have the opportunity to get oranges straight from the tree, so it's worth ensuring they are as healthy as possible when we use them for Sicilian Orange Cake.
  • Scrub the oranges thoroughly under cold running water. I use a natural bristle brush for this, which cleans best. Then, scald the washed oranges to finally get rid of the rest of the germs and chemicals.
  • We leave one orange on top of the cake and grate the peel from the rest (we can do it with a fine grater or a special zest). You do this before peeling the orange from the white skin called albedo. I like to eat it because it contains a whole range of minerals, vitamins, and pectin. However, I don't recommend adding it to the dough because it can taste bitter.
  • Then, peel each whole orange, remove the white pith, and place it in a strainer. The orange mixture needs just a few minutes to drain excess orange juice.
  • You can use orange juice for the orange glaze or drink it or bake Pumpkin Orange Muffins.
  • Start mixing the butter and sugar until fluffy in a bowl, then add the eggs one at a time. Once the fluffy mass has absorbed the eggs, add the rest dry ingredients (be sure to sift the flour with baking powder to give it lightness).
  • We add grated orange peel and drained orange puree at the end. Mix everything thoroughly with a spoon. The orange pieces mustn't be too smooth puree because I like how we feel these oranges in this orange cake.
  • If you are using a food processor, it is important to do this at the lowest speed. I like the delicately perceptible pieces of orange in the dough; only this treatment guarantees it.
  • The ingredients fit perfectly into the cake's round springform pan with a diameter 8-9 inches.
  • Now prepare the cake pan. Put parchment paper on the bottom of the baking tray, grease the bottom with fat, and sprinkle with a cane or granulated sugar. Arrange the orange slices as you like. I put them around and put one in the middle.
  • Pour the dough onto a springform pan and put it in the oven.
  • Pour the previous cake mixture and bake in a preheated oven to 180°C/350°F/ Gas mark 4s for about 40 minutes for the so-called dry stick. I always use a wooden skewer stick for this.
  • After baking, carefully remove the cake pan, put a plate or cake stand where we will lay out the cake, and turn it over so that the orange slices are on top.
  • If you want to sprinkle the cake with icing sugar, wait until let it cool completely, then, this treatment will give sweetness and beautifully decorate the cake.
  • This little treatment gives an amazing visual effect in a whole orange cake recipe.

Nutrition

Calories: 211kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 109mg | Potassium: 60mg | Fiber: 1g | Sugar: 26g | Vitamin A: 81IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 1mg