Orange Cake
Italian Orange Cake, known also as Sicilian Whole Orange Cake, is a simple and bright Italian cake assembled in the blender. This cake has the most amazing citrus flavor and light and airy crumb.
Italian Orange Cake is one of those desserts you'll make again and again. It's simple to make with all of the ingredients combined in the blender, and is perfect for any occasion.
Italian Orange Cake is a simple recipe that comes together fast! The entire batter is assembled in a blender or food processor and is ready to eat in just 45 minutes.
This is a cake that's delicious enough for special occasions but simple enough for a breakfast or brunch treat. Plus, this is a great recipe to use up fresh oranges.
Sicilian Orange Cake is made using the entire orange, peel, zest, orange juice, and all! You'll need just a few ingredients to put this together this moist cake, most of which are pantry staples.
I love this orange cake recipe because it seems to get better the longer it sits. Plus, it stays moist for days and is great to make ahead of time.
If you love classic Italian cakes with citrus flavors, be sure to give this Italian Orange Cake a try!
HELPFUL RECIPE TIPS
Be sure to select an organic orange with thin skin. Valencia oranges are a good option if you can find them. An orange with too thick of a rind will make the cake taste bitter.
This recipe is easy to put together in a large blender but you can also use a large food processor. If you don't have either, you can make this in a large mixing bowl, using an electric mixer and finely diced pieces of orange.
If you don't have a springform pan, this can be made in a large cake pan, bundt cake pan, or 9x9 inch baking pan.
Top your cooled Italian Orange Cake with a light dusting of powdered sugar and sliced oranges. You can also make a simple glaze out of powdered sugar and orange juice.
Store leftover cooled cake in an airtight container in the fridge for up to a week, or freezer for up to a month.
WHAT IS THE BEST ORANGE FOR WHOLE ORANGE CAKE?
To make a sweet and delicious Italian orange cake using the whole orange, you need to use an orange with thin skin like Valencia oranges. Oranges will thick rinds will made the cake bitter and unappealing. Use a thin-skinned variety such as Valencia oranges.
If you can't find a thin-skinned orange, your best just to use the zest and segments of the orange and discard the rind.
WHAT IS PAN D'ARANCIO?
Pan d'Arancio, which translates to "orange bread," is actually the name of Sicilian Orange Cake that is made using the whole orange and can be completely assembled in a blender or food processor. It uses a whole thin-skinned orange in its preparation.
WHY IS MY ORANGE CAKE BITTER?
The key to making an orange cake that is sweet and light is to use a whole thin-skinned orange rather than a thick-skinned orange like a Navel orange. Look for a thin variety such as Valencia oranges for best results.
Ingredients
- 1 large whole thin-skinned orange, unpeeled (cut into small pieces)
- 1 ¼ cups granulated sugar (275 grams)
- ⅔ cup canola oil (140 grams)
- 3 large eggs
- 1 teaspoon vanilla
- 2 ¼ cups all purpose flour (300 grams)
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
- powdered sugar for dusting
Instructions
Preheat oven to 350 degrees and position baking rack in the center of the oven. Spray a 9-inch springform pan with nonstick cooking spray and line the bottom of the pan with a piece of parchment paper; set aside.
In a blender, combine the pieces of orange, sugar, oil, eggs, and vanilla. Place the lid on the blender and blend until the mixture is well combined and the oranges are puréed.
To the blender, add in the flour, baking powder, and salt. Place the lid on and pulse until the mixture is well incorporated, stopping to scrape down the sides of the blender with a rubber spatula as needed.
Pour the cake batter into the prepared baking pan. Place on center rack in oven and bake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Place on baking rack to cool for 10 minutes, then carefully remove the collar from the pan and cool completely.
Dust the top of the cooled cake with powdered sugar, cut into slices and serve.
Notes
Be sure to select an organic orange with thin skin. Valencia oranges are a good option if you can find them. An orange with too thick of a rind will make the cake bitter.
This recipe is easy to put together in a large blender but you can also use a large food processor. If you don't have either, you can make this in a large mixing bowl, using an electric mixer and very finely diced pieces of orange.
If you don't have a springform pan, this can be made in a large cake pan, bundt cake pan, or 9x9 inch baking pan.
Top your cooled cake with a light dusting of powdered sugar and sliced oranges. You can also make a simple glaze out of powdered sugar and orange juice.
Store leftover cooled cake in an airtight container in the fridge for up to a week, or freezer for up to a month.
