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Introduction
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Sicilian Whole Orange Cake, or Pan d’Arancio, is a traditional Italian dessert originating from Sicily. This moist and fragrant cake is made using whole oranges—pulp, zest, and peel—providing a vibrant citrus flavor. Simple to prepare, it’s perfect for dessert, breakfast, or paired with coffee. Using organic oranges ensures the best flavor and avoids bitterness, a hallmark of this authentic Sicilian recipe.
Ingredients
- Orange Mixture:
- 1 large organic orange (whole, seedless, and cut into chunks)
- 1½ cups sugar (300g)
- ¾ cup olive oil (or vegetable oil for a milder flavor)
- Dry Ingredients:
- 1¼ cups all-purpose flour (150g)
- ½ teaspoon ground cardamom (optional)
- 2 teaspoons baking powder
- Others:
- 3 large eggs (room temperature)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Orange Mixture: Blend orange pieces (including the peel) with sugar in a food processor until smooth. Add olive oil and blend further.
- Mix Wet Ingredients: Incorporate eggs one at a time, processing until smooth after each addition.
- Combine with Dry Ingredients: In a separate bowl, whisk flour, baking powder, and optional cardamom. Gradually mix this into the orange mixture.
- Bake: Pour the batter into a greased and parchment-lined 9-inch pan. Bake in a preheated oven at 350°F (180°C) for 45-50 minutes, or until a toothpick comes out clean.
- Cool and Serve: Allow the cake to cool completely before dusting with powdered sugar or decorating with candied orange slices
Conclusion
Sicilian Whole Orange Cake is a delightful and versatile dessert, celebrated for its bright citrusy flavor and soft texture. Serve it with espresso or a dollop of whipped cream for an indulgent treat. The recipe is easy to adapt, whether you’re adding chocolate chips for richness or opting for a gluten-free version using almond flour. Enjoy the authentic taste of Sicily in every slice.
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