Sicilian Whole Orange Cake
A delightfully moist and fragrant cake made with whole oranges, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 whole whole orange (washed and dried) Use organic to avoid chemical residue.
- 3 large large eggs
- 1 cup granulated sugar
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder Paneangeli can be used for a special touch.
- 0.5 cup softened butter
- 1 cup Greek yogurt Can substitute with sour cream or regular plain yogurt.
- 1 teaspoon vanilla extract Optional, for enhanced flavor.
Glaze Ingredients
- 0.5 cup orange juice
- 0.25 cup sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch springform pan with parchment paper.
- In a mixing bowl, beat the eggs and sugar together until light and fluffy, about 3 to 5 minutes.
- Sift the flour with baking powder, then gradually add to the egg-sugar mixture, alternating with softened butter. Mix until smooth.
Mixing in Ingredients
- Fold in the Greek yogurt until fully incorporated.
- Blend the whole orange (peel and pulp) in a food processor until nearly pureed and add to the batter along with optional vanilla extract. Mix well.
- Pour the batter into the prepared springform pan.
Baking
- Bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before removing it carefully.
Glazing
- For the glaze, combine orange juice and sugar in a small pan and heat until syrupy, about 3 to 5 minutes.
- Brush the warm glaze over the cake and let it cool completely before slicing.
Notes
Using organic oranges is recommended for the best flavor. Consider adding a teaspoon of orange zest to enhance citrus notes. Gluten-free flour can be used as a substitute.