The Orange Cake is a dessert that embodies all the flavor and aroma of orange. When I make it, it disappears in a day! It’s quickly prepared by blending everything (including the whole orange), pouring it into a pan, and straight into the oven! Sometimes, I use the same batter to make muffins, so I have Orange Cake in small portions. The Orange Cake is soft, fragrant, perfect for breakfast, a snack, or as a dessert. It’s important to use ripe and untreated oranges. It’s a perfect dessert to make with the Bimby, having a powerful motor.
If you like citrus desserts, don’t miss out on:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 273.19 (Kcal)
- Carbohydrates 44.96 (g) of which sugars 25.59 (g)
- Proteins 4.38 (g)
- Fat 10.03 (g) of which saturated 2.23 (g)of which unsaturated 7.38 (g)
- Fibers 3.42 (g)
- Sodium 83.72 (mg)
Indicative values for a portion of 100 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
Ingredients
- 14 oz oranges (organic untreated)
- 1/2 cup milk
- 1/2 cup peanut oil
- 1 cup sugar
- 3 eggs
- 2 cups flour
- 1/3 cup potato starch
- baking powder (one packet)
- 1 pinch salt
- powdered sugar
The Orange Bread, also known as Pan d’Arancio, is a traditional Sicilian dessert that involves using whole oranges, including the peel, in the batter. It is quickly prepared: you just need a good blender and blend all the ingredients in a few easy steps. It is important that the oranges are organic and untreated on the surface. It’s a delicious dessert and a perfect way to use ripe oranges.
Tools
To prepare the Orange Cake with these amounts, you’ll need these tools
- Pan Springform Pan
- Mixer
Steps
To make the Orange Cake, start like this: wash, dry, and cut the oranges into wedges and then pieces, without peeling them. Remove the seeds and place them in a mixer with the oil and milk. Blend until smooth. Add the eggs, sugar, and sifted flour with the potato starch. Blend again, but not too much.
Add the baking powder and salt, and blend again until creamy. Pour the mixture into a 9.5-inch diameter springform pan, previously buttered and floured.
Bake in a static oven preheated to 350°F for about 50 minutes, checking doneness at the end with a skewer. Once the cake is removed from the oven, let it cool slightly, then remove from the pan. Place on a cooling rack for cakes, cover it with a clean cloth, and let it cool completely. Finish the Orange Cake with a dusting of powdered sugar and serve.
Prepare the orange: Place the washed, dried, and chopped orange into the bowl. Chop: 10 sec. at speed 5.
Combine the ingredients: Scrape down with the spatula. Add flour, eggs, sugar, oil, and milk. Mix: 1 min. at speed 4.
Add the baking powder: Add the baking powder. Mix: 30 sec. at speed 4.Proceed as written above
Tips and Notes
Variations and Notes on the Orange Cake
Variations
Gluten-Free: Replace all-purpose flour with rice flour or almond flour for a celiac-friendly dessert.
With Almonds: Add 50 g of almond flour or chopped almonds for a more rustic touch.
Chocolate: Add dark chocolate chips to the batter for a delicious contrast.
Lactose-Free: Use plant-based milk or water instead of milk, and oil instead of butter.
Light: Reduce sugar and replace part of it with honey or erythritol.
Notes and Tips
Which orange to use? Prefer organic, untreated oranges with thin and sweet peels.
How to make it softer? Sift the flour and do not overwork the batter.
Can it be stored? Yes, it stays soft for 3-4 days in an airtight container. You can also freeze it in slices.
Glaze or powdered sugar? For a more refined dessert, you can cover it with an orange glaze or simply dust with powdered sugar.
Which orange to use? Prefer organic, untreated oranges with thin and sweet peels.
How to make it softer? Sift the flour and do not overwork the batter.
Can it be stored? Yes, it stays soft for 3-4 days in an airtight container. You can also freeze it in slices.
Glaze or powdered sugar? For a more refined dessert, you can cover it with an orange glaze or simply dust with powdered sugar.
FAQ (Questions and Answers)
🔹 Can I use any type of orange?
It’s better to choose organic untreated oranges, with thin and sweet peel, to avoid chemical residues.
🔹 Do I need to remove the orange peel?
No. The uniqueness of the Orange Cake is the use of the whole orange, including peel, which gives aroma and softness to the batter.
🔹 Can I replace the sugar?
Yes, you can use honey, erythritol, or brown sugar, but the texture might slightly change.
🔹 Can it be made gluten-free?
Yes. Replace all-purpose flour with rice or almond flour for a gluten-free version.
🔹 How to get a softer cake?
Sift the flour to avoid lumps.
Use room temperature eggs and whip them well with sugar.
Do not overwork the batter after adding the flour.
🔹 Better oil or butter?
Seed oil makes the cake softer and lighter, while butter gives a richer flavor.
🔹 How long does the Orange Cake last?
It stays soft for 3-4 days in an airtight container. You can also freeze it in slices for longer storage.
🔹 Can it be enriched with other ingredients?
Yes. You can add chocolate chips, nuts, or an orange glaze for extra indulgence.
🔹 Better static or fan oven?
The static oven at 340°F for about 40-45 minutes is ideal for uniform and soft baking. If using the fan oven, lower the temperature to 320°F and check the baking earlier.
If you have more questions, write to me in the comments.
