Description
This Sicilian Whole Orange Cake is a moist, flavorful dessert made by blending a whole organic orange into the batter, resulting in a unique citrusy taste and tender crumb. The cake is subtly sweetened, with a hint of yogurt adding richness and softness. Finished with an optional orange glaze, it’s a delightful treat perfect for any occasion.
Ingredients
Cake Ingredients
- 1 whole organic orange (seedless, with thin skin)
- 1 cup sugar
- 3 large eggs
- 1â…” cups all-purpose flour
- â…“ cup plain yogurt
- â…“ cup softened butter
- 2½ teaspoons baking powder (or Paneangeli)
Glaze (Optional)
- Orange juice (from ½ orange or as needed)
- Powdered sugar (to taste)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time the batter is ready.
- Prepare Pan:
Grease an 8-inch springform pan thoroughly and line it with parchment paper to prevent sticking and allow easy cake removal.
- Blend Orange:
Cut the whole seedless orange into chunks, removing any seeds. Blend the entire orange, including peel, pulp, and juice, in a food processor until smooth and evenly pureed.
- Beat Eggs and Sugar:
In a large mixing bowl, beat the three large eggs and 1 cup sugar until the mixture becomes light and fluffy, which helps aerate the batter for a tender crumb.
- Combine Dry Ingredients:
Sift the 1⅔ cups all-purpose flour and 2½ teaspoons baking powder together to incorporate air and ensure an even rise.
- Mix Batter:
Gradually add the sifted flour mixture into the egg-sugar mixture while stirring gently. Then fold in the softened butter and plain yogurt for moisture and richness.
- Add Orange Puree:
Stir the blended orange puree into the batter until fully incorporated, ensuring the citrus flavor is distributed evenly.
- Bake:
Pour the batter into the prepared springform pan and bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Glaze:
Allow the cake to cool completely in the pan before removing. Optionally, prepare a glaze by mixing powdered sugar with fresh orange juice and drizzle over the cooled cake for extra citrus sweetness.
Notes
- Use organic oranges to avoid bitterness from wax or pesticides on the peel since the whole orange is used.
- Make sure the orange is seedless or remove all seeds to prevent bitterness in the cake.
- The yogurt adds moisture and tang; you can substitute with sour cream if unavailable.
- Check doneness with a toothpick or skewer inserted in the center before removing from the oven.
- The glaze is optional but adds a lovely finishing touch and extra orange flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
