The orange cake is a typical dessert from the Sicilian tradition, prepared by adding blended oranges to the batter. This dessert, besides having an intense citrus flavor, has a unique aroma. The oranges must absolutely be organic because they are blended with the peel. The recipe is perfect for breakfast and snacks, I’d say also great to reuse ripe citrus fruits. It can be enjoyed with a dusting of powdered sugar or covered on top with orange marmalade.
A true delight, give it a try!
You might also be interested in the orange chiffon cake
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 223.99 (Kcal)
- Carbohydrates 31.02 (g) of which sugars 15.41 (g)
- Proteins 4.36 (g)
- Fat 10.16 (g) of which saturated 1.59 (g)of which unsaturated 8.04 (g)
- Fibers 0.78 (g)
- Sodium 18.39 (mg)
Indicative values for a portion of 60 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
Orange Cake Ingredients
- 1 orange (about 150 g "organic")
- 2 cups all-purpose flour
- 3 eggs
- 1/2 cup milk
- 1/2 cup sunflower oil
- 3/4 cup sugar (If you like a sweeter taste, add 1/4 cup more sugar)
- 1 packet baking powder
Tools
- Blender / Mixer
- Large Bowl
- 1 Sieve
- 1 Electric Whisk
- Parchment Paper
- 1 Springform Pan 9-inch
- Cooling Rack
Preparation of Orange Cake
Wash the orange and cut it into pieces, including the peel, making sure to remove the seeds. Place it in the mixer and blend a little, then add the milk and oil.
Continue blending until you have a nice creamy and homogeneous mixture, set it aside for later.
In the meantime, in a bowl sift the flour and mix in the sugar and eggs. Mix the ingredients with the electric whisk or, if you prefer, with the mixer.
Briefly blend and add the previously blended orange mixture. Turn on the whisk again and mix the batter, add the sifted baking powder and blend again, but only to mix in the baking powder.
Transfer the batter into a greased and lined springform pan. Bake in a static oven at 350°F (180°C) for 45/50 minutes, always checking with a toothpick before removing from the oven. (Always refer to your own oven for baking time and temperature)
Remove from the oven and let the cake cool completely on a cooling rack. Enjoy the orange cake with a dusting of powdered sugar, or for those with a sweet tooth, cover the surface with orange marmalade and enjoy!
Tip for storing the orange cake
The orange cake is stored under a glass dome for a few days.
