Description
This Sicilian Whole Orange Cake is a delightful, moist cake made using the entire seedless orange, blending the peel, pulp, and juice for a vibrant citrus flavor. Lightly sweetened and enriched with yogurt and butter, it combines simple ingredients to create a tender, fragrant dessert perfect for any occasion.
Ingredients
Scale
Fruit
- 1 whole organic orange (seedless, with thin skin)
Dry Ingredients
- 1 cup sugar
- 1⅔ cups all-purpose flour
- 2½ teaspoons baking powder (or Paneangeli)
- Powdered sugar for dusting/glaze
Wet Ingredients
- 3 large eggs
- ⅓ cup plain yogurt
- ⅓ cup softened butter
- Orange juice (for glaze)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the batter.
- Prepare the pan: Grease an 8-inch springform pan well and line it with parchment paper to prevent sticking and make for easy removal.
- Blend the orange: Cut the orange into chunks, removing any seeds. Place the pieces, including the peel, pulp, and juice, into a food processor and blend until you achieve a smooth puree.
- Beat eggs and sugar: In a large bowl, vigorously beat the eggs and sugar together until the mixture is light, creamy, and fluffy, which helps incorporate air for a lighter cake texture.
- Mix dry ingredients: Sift together the all-purpose flour and baking powder to combine and aerate them, ensuring a smooth batter.
- Combine wet and dry: Gradually add the flour mixture to the egg mixture, mixing slowly. Then incorporate the softened butter and yogurt, mixing until just combined.
- Add the orange puree: Stir the blended orange into the batter and mix thoroughly until everything is evenly incorporated.
- Bake the cake: Pour the batter into your prepared springform pan and place it in the oven. Bake for 45 to 50 minutes, or until a skewer inserted in the center comes out clean, indicating doneness.
- Cool and serve: Allow the cake to cool in the pan before removing it. Optionally, prepare a glaze by mixing orange juice with powdered sugar and drizzle it over the top before serving for extra flavor and sweetness.
Notes
- Use a seedless orange to avoid bitterness from seeds.
- Ensure the orange has thin skin for less bitterness in the cake.
- The yogurt adds tenderness and moisture; plain yogurt is preferred.
- If you don’t have a springform pan, use a regular cake pan, but greasing and lining it well is crucial.
- The glaze is optional but adds a lovely citrusy finishing touch.
- Let the cake cool completely before slicing to maintain its structure.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
