The whole-wheat orange cake is a more rustic and lighter version of the famous Sicilian dessert, made by blending whole oranges and using whole-wheat flour instead of refined flour. In this variation I chose to use vegetable oil instead of butter, still obtaining a soft, fragrant and irresistible result, suitable also for those who are lactose intolerant.
It’s a very quick cake to make, ideal for breakfast and snacks, but also great as a dessert, perhaps brushed with a thin layer of orange marmalade. The citrus aroma released during baking will conquer the whole kitchen and make you want to slice a piece right away.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Seasonality: Winter
Ingredients
- 7.4 oz oranges (about 2 medium) (organic)
- 2 1/4 cups whole-wheat flour
- 3 eggs
- 1 1/8 cups granulated sugar
- 1/2 cup vegetable oil
- 1 packet baking powder
- orange marmalade (optional)
Tools
- Springform pan 8.7–9.4 in (22–24 cm)
- Parchment paper
- Food processor
- Hand mixer
- Bowl
Preparation
Wash and dry the oranges, cut them into pieces (without peeling) and place them in a food processor (1). Blend at maximum speed until you obtain a smooth purée.
With a hand mixer, mix the eggs with the sugar for 1–2 minutes; they do not need to be fully whipped.
Add the orange purée and mix.
Continuing to mix with the beaters, add the vegetable oil, and then the whole-wheat flour and the baking powder (2).
Combine until the batter is smooth and free of lumps.
Line the pan with parchment paper, or grease it with a release agent. Pour in the batter and level it (3).
Place the cake in a conventional oven at 356°F and bake for about 40 minutes. Always perform the toothpick test to check that it is dry in the center; times vary depending on the oven.
When finished, remove from the oven and let it cool completely.
Before serving, you can glaze the surface by brushing a thin layer of orange marmalade.
The whole-wheat orange cake is ready, fragrant, soft and utterly delicious!
Tips and notes
You can also make the cake in a rectangular loaf pan or a standard loaf tin.
Since whole oranges are used, make sure to choose organic oranges or those with an edible peel (this is usually clearly indicated on the label).
FAQ (Questions and Answers)
Do I need to use the whole orange? Won’t the peel make it bitter?
The whole blended orange is the defining feature of this cake; it does not taste bitter but very fragrant. You don’t need to remove anything except the stem and, if there are many, the seeds.
How should I store the pan d’arancio cake?
It stays soft for 2–3 days if stored in a cake carrier and preferably kept in a cool, dry place.
