Sicilian Whole Orange Cake Recipe
Tender, moist cake made with a whole orange.
Servings 9 inch pan
Ingredients
- 1 Seedless orange cut into 1/2-inch pieces (100g)
- 1 1/2 Cups Sugar (300g)
- 3/4 Cup Olive oil (180ml)
- 3 Large Eggs at room temperature
- 1 1/4 Cup All-purpose flour (150g)
- 1/2 teaspoon Ground Cardamom
- 2 teaspoons Baking powder
- Powdered sugar for dusting the cake optional
Instructions
- Preheat oven to 350F (180C) and grease the bottom of a nine-inch pan and line it with parchment paper.
- Place the orange pieces and sugar in a food processor bowl and process until smooth, about one minute.
- Add the olive oil and process.
- Add the eggs, one at a time, and process until smooth.
- Mix the flour, cardamom, and baking powder in a medium bowl. Add it to the orange mixture and pulse 3 times.
- Pour the batter into the greased pan and bake on the medium rack shelf for 45-50 minutes. Or until a toothpick comes out from the center of the cake with a few moist crumbs.
Notes
- Make sure all of the ingredients are at room temperature.
- Use a kitchen scale to measure the ingredients, including the orange. If the orange is too small or too big, the cake might turn out too dry or too dense.
- Taste the orange before baking with it. Choose an orange with a thin skin. The white pith should not be over 3mm.
- Store the cake at room temperature for up to three days. To freeze leftovers, wrap the cake in plastic wrap, place it in a plastic bag, and freeze it for up to six weeks. When ready, allow the cake to defrost and unwrapped at room temperature.