Sicilian Orange Cake Recipe
User Reviews
5
Sicilian Orange Cake Recipe
Description
This Sicilian Orange Cake incorporates whole oranges, peel and all, blended to a puree that gives the cake its signature flavor and moisture. Combined with eggs and sugar beaten until fluffy, and then oil is incorporated for richness. The mixture is further blended with sifted flour, almond flour, and baking powder, which add both structure and a subtle nutty depth. The cake batter is poured into a parchment-lined springform pan and baked at 180°C (350°F) for about 40 minutes, allowing it to develop a tender crumb with a slightly dense texture.
The inclusion of whole orange peel introduces a characteristic mild bitterness, balanced by the sweetness of the sugar and the almond flour’s gentle flavor. This balance makes the cake flavorful without overwhelming sweetness. Once cooled, the cake is dusted with powdered sugar for a light finish.
Sicilian Orange Cake is suitable for serving with tea or coffee and embraces traditional regional flavors from Sicily. Choosing thin-skinned oranges with minimal white pith improves the cake's flavor by reducing bitterness.
The recipe notes recommend careful selection or preparation of oranges—using thin-skinned or removing the bitter white part—to moderate the natural bitterness in the peel for a more balanced taste.
Ingredients
- 3 egg at room temperature
- 200 g granulated sugar - 1 cup
- 100 ml vegetable oil - 8 tablespoons (such as Grapeseed oil)
- 1 orange - 1 big or 2 small, about 300 g (10 oz), better if organic
- 200 g flour - 1 ¼ cups
- 100 g almond flour - 1 cup
- 16 g baking powder - 4 teaspoons
- powdered sugar - for decoration
Instructions
- Wash the orange really carefully. If you're not sure if it's an organic orange, we recommend rubbing the peel with baking soda and then rinsing.
- Cut the orange with the peel into pieces, removing any seeds. Put in a food processor and blend everything until smooth and set aside.
- Put the eggs with the sugar in the mixer. Mix well for about 5 minutes until the mixture is light and fluffy. Then add the seed oil a little at a time.
- Add then the orange puree, mixing well on medium speed without turning off the mixer. Add the sifted "00" flour a little at a time and continue to work with the mixer. Finally add the almond flour and the baking powder.
- Pour the mixture into a round springform pan with a diameter of 22 cm (9 inch) covered with parchment paper.
- Place in a preheated oven at 180°C (350 ° F) for about 40 minutes. Check the cooking with a toothpick. Remove from the oven and let it cool. Decorate with icing sugar.
Notes
- A mild bitter note from the orange peel is traditional and expected in this cake.
- Use thin-skinned oranges with minimal white pith to reduce bitterness for a better balance of flavors.
- If preferred, remove the orange zest with a peeler, discard the bitter white pith, then blend just the pulp and zest.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 392kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 61mg | 20% |
| Sodium | 236mg | 10% |
| Potassium | 80mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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