Dessertsbiggerbolderbaking4.9
Sicilian Whole Orange Cake
A dense cake, this Sicilian Whole Orange Cake recipe uses an entire orange for a taste and texture that goes perfectly with a cup of tea!
👥 10 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- food processor
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and butter and line with parchment a 9-inch (23cm) round cake pan.
2
Zest the oranges and place the zest in the bowl of a food processor. Cut away all of the white pith and discard along with any seeds from the flesh. Place the flesh in the food processor. Process the oranges until finely ground.
3
To the bowl of the food processor, add the butter, sugar, and eggs and process until well combined, scraping down the sides of the bowl once or twice.
large eggs (at room temperature)3(10oz/284g) all-purpose flour2 cups(4oz/115g) powdered sugar1 cup
4
In a medium mixing bowl, whisk together the flour, baking powder, and salt, and then pour the orange mixture into the flour. Process together until the batter is just combined.
(10oz/284g) all-purpose flour2 cupsbaking powder2 teaspoons(4oz/115g) powdered sugar1 cup
5
Spread the batter evenly into the prepared cake pan and bake for ⏱️ 45-50 minutes, until a wooden skewer inserted into the center comes out clean. Let cool for ⏱️ 10 minutes before releasing the sides of the pan to let cool completely.
6
Once the cake is cooled, make the glaze: combine the powdered sugar, 1 tablespoon of milk, and vanilla extract. If the glaze is too thick, add the other tablespoon of milk. Drizzle over the cake. Let set before serving.
(10oz/284g) all-purpose flour2 cups(4oz/115g) powdered sugar1 cupvanilla extract1 teaspoon
7
Serve with some whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days.
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