While most orange cakes are flavored with the zest or the juice of the citrus fruit, nothing goes to waste in this Sicilian version. The whole orange is processed into a puree and then added to the batter. The resulting cake is very moist and fragrant, and it has an intense citrus flavor. Enjoy!
Makes one 9-inch cake, serves 12
- 1 medium size organic orange (154 grams)
- 1 1/2 cups (195 grams) all-purpose flour
- 1 1/4 cups (126 grams) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 1/3 cups (264 grams) granulated sugar
- 4 large eggs (200 grams)
- 1/2 cup (65 grams) extra virgin olive oil
- 2 tablespoon orange blossom water (optional)
- Confectioners’ sugar for decoration
Make the cake:
- Preheat the oven to 350˚F. Oil and line two medium size loaf pan with parchment paper.
- Wash the orange and cut it into quarters. Place the orange pieces in a saucepan and cover with cold water. Bring to the boil, then simmer for 5 minutes. Drain, return to the pan and cover with fresh cold water.
- Bring to a boil, then simmer again for another 5 minutes and drain. Repeat this process two more times to remove the bitterness from the oranges.
- Strain and discard the liquid and process the orange pieces into a smooth puree in a food processor.
- In a mixing bowl, whisk the two flours, the baking powder, baking soda and salt. Set aside.
- In another bowl, beat the sugar and eggs with a mixer until light and fluffy. Add the olive oil and orange water and mix until combined.
- Add the dry ingredients to the egg mixture and continue mixing until well combined. Stir in it the orange puree until completely blended.
- Pour the batter into the baking pans. Bake the cake for about 45 minutes or until a toothpick inserted in the middle of the cakes comes out clean, without streaks of batter. Cool entirely and dust with confectioner’s sugar, if desired.