SICILIAN WHOLE ORANGE CAKE
The most luscious, moist and delicious orange cake you'll ever try!
Provided by adapted by Lidia Conte
Categories Desserts
Time 1h20m
Number Of Ingredients 10
Steps:
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- In a food processor, process the whole orange until it is almost pureed.
- Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
- Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon and brush over the top of the cake and allow to cool completely before cutting.
Nutrition Facts : Calories 233 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 6.4 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 3.6 grams saturated fat, ServingSize 1 slice, Sodium 69 milligrams sodium, Sugar 22.5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BRIGHT CITRUSY ITALIAN ORANGE CAKE (SICILIAN WHOLE ORANGE CAKE)
Bright citrusy Italian orange cake is made with seasonal fresh oranges! We've got whole oranges inside the batter and deliciously sweet candied oranges on top! The perfect way to celebrate this beautiful citrus fruit!
Time 1h35m
Number Of Ingredients 13
Steps:
- CANDIED ORANGES: Combine the water and sugar together in a medium saucepan; bring to a boil over high heat. When boiling, lower the heat to medium-low, gently add in the orange slices, making sure they are mostly covered in the syrup, and simmer for 15 minutes, stir and move the slices around often so that all of them soak evenly. Once cooked, turn off the heat, remove from heat and allow them to cool for several minutes until you can handle the slices with needle-nose tongs or with your fingertips. Prep while the oranges are soaking in syrup.
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9-inch springform pan with cooking spray on the bottom, up the sides, and line the pan with a sheet of parchment paper. Zest the remaining two oranges using a zester. Remove all of the white pith from the orange using a paring knife and cut the oranges into small pieces (remove seeds and any additional pith to keep the cake from being too bitter.) Place the cut-up orange segments and zest in a food processor and pulse the oranges until they break down into an applesauce-like consistency. Arrange the soaked orange slices in the springform pan in a scaled overlapping pattern; set aside. Do not discard the syrup.
- MIX: In the bowl of a stand mixer, whip together the eggs and granulated sugar until it pale and fluffy, about 5 minutes. Slowly stream in the olive oil with the mixer running. Add the flour, kosher salt, nutmeg, and baking powder and combine on the 'stir' setting. Add the yogurt as the mixer is running and continue to mix until incorporated. Then, add the vanilla, pulsed orange mixture, and stir until the batter is combined.
- BAKE: Pour the cake batter into the prepared baking pan. Smooth out the top of the cake and bake the cake for 47-57 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for at least 30 minutes before attempting to remove it. Run a knife along the inner rim of the springform pan to help release the cake. Release the spring and remove the rim. At this point, allow the cake to cool completely before attempting to level it with a serrated knife. Once cooled, place a plate over the cake, gently flip, and peel back the parchment paper. At this point, you can brush any remaining orange syrup on the cake to give it a beautiful sheen. Slice and serve!
ORANGE DRIZZLE CAKE
Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.
Provided by Uzo Orimalade
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
- Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
- While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 42.4 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 395 mg, Sugar 30.3 g
SICILIAN ORANGE CAKE RECIPE | "PAN D'ARANCIO"
Sicilian Orange cake is a very soft, fragrant and easy to make cake. It's perfect for any occasion, but is a real treat with a cup of tea or coffee. You can make Sicilian orange cake all year round, but in the fall and winter, when oranges are at their best, it tastes even better. This Italian dessert recipe has its roots in the Sicilian tradition. In Sicily they call this cake "Pan d'Arancio". The peculiarity of this Orange Cake is the use of the WHOLE ORANGE: juice, pulp and peel. This gives the cake its particular soft, moist texture and its characteristic bitter note. Another feature of this traditional Sicilian recipe, besides the use of whole oranges, is the presence of ALMOND FLOUR which makes the cake even softer. Finally, another important aspect: this cake is made with NO MILK and NO BUTTER. This makes it light and perfect even for vegetarians or lactose intolerant people.
Provided by Recipes from Italy
Categories dessert recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Wash the orange really carefully. 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.
- Now 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.
Nutrition Facts : ServingSize 100 g, Calories 357 cal
ORANGE DRIZZLE CAKE
A delicious tangy twist on the classic lemon drizzle cake.
Provided by benconnolly247
Time 1h25m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/Fan 160C/Gas Mark 4. Beat the butter and 225g sugar together until pale and creamy. Add the eggs, one at a time, slowly mixing through after each addition.
- Sift in the flour then add the zest of the orange and mix until well combined.
- Line a loaf tin with grease-proof paper then spoon in the mixture and level the top.
- Bake for 45-50 minutes until a thin skewer inserted into the middle comes out clean.
- While the cake is cooling in its tin, mix the juice of the orange with the 25g sugar. Prick the warm cake all over with a fork and drizzle the drizzle over the top.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days and will freeze for up to 1 month.
ITALIAN ORANGE DRIZZLE CAKE
From the TV chef Rachel Allen. A wonderfully light and silky cake that always gets compliments. Also works well with 2 lemons instead of an orange.
Provided by neilporter
Categories Dessert
Time 55m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter.
- Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk).
- Fold in melted butter with a large metal spoon.
- Sieve flour and baking powder together and gently fold into egg mixture.
- Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes.
- Cool for 5-10 minutes in the tine before turning out to cool completely.
- To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.
ORANGE & CORIANDER DRIZZLE CAKE
This fruity bake has a whole orange whizzed up and added to the batter for a zesty teatime treat
Provided by Nancy Birtwhistle
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Yield Cuts into 10-12 slices
Number Of Ingredients 11
Steps:
- To make the cake, put the orange in a saucepan, cover with water, bring to the boil and simmer for 1 hr or until you can pierce the orange easily with a knife.
- Drain, leave to cool, then cut the orange into quarters. Cut each quarter in half so that you have 8 pieces, and remove any pips. Put 75g of the sugar in a small pan and add 100ml water and the orange pieces. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 10 mins. Allow the orange to cool slightly, then either blitz with a stick blender or liquidise to a pulp. Crush the coriander seeds using a pestle and mortar or a spice grinder, then add to the warm orange pulp along with the polenta. Stir to combine, then leave to cool.
- Heat oven to 190C/170C fan/gas 5. Grease and line the base and sides of a 22cm loose-bottomed cake tin. Put the butter, flour, baking powder, eggs and the remaining 100g caster sugar in a large mixing bowl along with the cooled orange pulp. Mix until thoroughly blended using an electric hand mixer. Spoon into the prepared tin and bake for 35-45 mins or until springy to the touch - a skewer inserted into the centre should come out clean. The cake should be pale in colour and just leaving the sides of the tin. Transfer to a wire rack and leave to cool.
- Meanwhile, prepare the decoration. Using a potato peeler, peel half the zest from the orange into large strips, then slice very thinly so that you have lots of orange zest shreds (like you would for marmalade). Put the caster sugar and 100ml water in a small saucepan set over a low heat until the sugar has dissolved, then add the orange shreds. Bring to the boil, then simmer for 8-10 mins until the shreds are quite soft. Remove using a slotted spoon and set aside on a tray lined with baking parchment.
- When the cake has cooled, sift the icing sugar into a small bowl. Juice the orange and add enough of it to the icing sugar to make a runny icing. Drizzle the icing over the cooled cake and scatter the orange shreds on top.
Nutrition Facts : Calories 304 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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