ORANGE LOAF

The Pan d’arancio (orange loaf) is a typical Sicilian dessert that includes whole oranges, peel included, in the batter… a recipe in the true “waste not” style.
Honestly, the first time I read the recipe I was a bit unsettled — or rather I wasn’t convinced about using the peel, especially because of that white part between the pulp and outer rind that is decidedly bitter and inedible… I had to change my mind!
Its main characteristics are the intense orange flavor and a cloud-like soft texture!
I’m sure that after tasting pan d’arancio and discovering how good it is and how easy it is to make at home, you won’t be able to do without it like me!
The process to make it is easy and quick: just put all the ingredients in the food processor and in a few steps you’ll have a super fragrant and delicious cake.
It’s also a delicious way to use oranges that are too ripe and you don’t know how to use; remember, however, that they must be organic since we will also use the peel.
Usually it’s decorated with the classic sugar glaze or brushed with orange syrup, but you can also simply dust it with powdered sugar.
So grab your oranges — the ORANGE LOAF!!!

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Cooking time: 35 Minutes
Portions: loaf pan or 8 2/3-inch (22 cm) cake pan
Cooking methods: Oven
Cuisine: Italian

310.39 Kcal

calories per serving

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Energy 310.39 (Kcal)
Carbohydrates 51.40 (g) of which sugars 32.34 (g)
Proteins 4.37 (g)
Fat 11.24 (g) of which saturated 1.85 (g)of which unsaturated 8.89 (g)
Fibers 1.23 (g)
Sodium 17.64 (mg)

Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

WHAT YOU NEED TO MAKE THE ORANGE LOAF

2 cups all-purpose flour ((250 g / ~8.8 oz))
1 cup granulated sugar ((200 g))
7 tbsp vegetable oil (100 ml / 3.4 fl oz)
3 eggs (whole)
1 organic orange (whole)
baking powder (1 packet (about 2 1/4 tsp / ~7 g))
1/2 cup granulated sugar ((100 g) (for the glaze))
orange (juice of 1 orange (about 1/4 cup / ~60 ml))
2 oz candied orange peel ((50 g))

Tools

Food processor
Bowl
Electric hand mixer
Loaf pan
Small saucepan

HOW TO PREPARE THE ORANGE LOAF

Preparing the batter

First, wash the organic orange thoroughly under running water, then cut it into large pieces (if you wish, remove the seeds but leave the peel). Put the orange pieces in the food processor and blend until you obtain a thick, fragrant puree.
In a separate bowl, combine the eggs and the sugar and beat them with an electric hand mixer until you get a white, frothy mixture. This will take about 5 minutes: the volume should triple.
Then add the oil little by little while continuing to mix, then add the orange puree and work for another 2-3 minutes. At this point, add the sifted flour and baking powder to the mixture, continuing to beat with the electric mixer until you obtain a smooth, homogeneous batter.
Pour the batter into a well-greased loaf pan or into a greased and lined 8 2/3-inch (22 cm) cake pan and level the surface.
Bake in a preheated static oven at 356°F (180°C) for 35-40 minutes. As always, baking times are indicative and depend on your oven; I recommend performing the toothpick test after 35 minutes to ensure it’s cooked through. Remove the orange loaf from the oven and let it cool.
Meanwhile, prepare the glaze. Put the juice of one orange and 1/2 cup (100 g) of sugar into a small saucepan and cook over low heat until all the sugar has dissolved and the mixture has thickened. Remove from the heat, add the pieces of candied orange peel, and mix well. Let it cool slightly before glazing.
Take the cooled loaf and brush the surface with the freshly prepared orange glaze. Let it rest for a few minutes so the glaze can set. The orange loaf is ready to serve!

STORAGE

The orange loaf stays soft for two to three days if stored in a cake keeper. It can be frozen; in that case I recommend portioning it first.

VARIATIONS AND TIPS

ORANGES: The most important thing to remember is that the oranges must be organic since we will also use the peel.

OIL: If you want a lighter version, you can replace half of the oil with the same amount of orange juice.

FLAVOR VARIANT: Want to add more flavor? Add grated lemon or ginger to the batter.

GLAZE: If you don’t feel like making the glaze, simply thin a little orange marmalade with some water and heat it for 30 seconds in the microwave.

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IF YOU LIKED IT, ALSO CHECK:

ORANGE CAKE WITHOUT BUTTER