Sicilian Whole Orange Cake
A delightful cake that captures the rich culinary heritage of Sicily, made using whole oranges for a burst of refreshing citrus flavor.
Ingredients
Main Ingredients
- 2 pieces ripe oranges Use organic oranges for best flavor.
- 4 large eggs Provide structure and richness.
- 1 cup granulated sugar For the cake.
- 1/2 cup unsalted butter, softened Keeps the cake tender.
- 1 cup all-purpose flour Acts as the base of the cake.
- 1 teaspoon baking powder Provides lift.
- 1 cup Greek yogurt Adds moisture and flavor.
- 1/4 cup orange juice For the glaze.
- 1/2 cup granulated sugar (for glaze) To sweeten the glaze.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
Batter Preparation
- In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 3 to 5 minutes.
- Sift the flour and baking powder together and gradually add to the egg mixture, alternating with the softened butter.
- Mix until smooth and well combined.
- Add the Greek yogurt and mix until free of lumps.
- Blend the whole oranges into a fine puree (skin and all) and fold into the batter.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for approximately 50 to 60 minutes or until a skewer inserted into the center comes out clean.
Glazing
- While the cake is baking, prepare the glaze by simmering the orange juice and sugar in a small saucepan until thickened, about 3 to 5 minutes.
- Once the cake is baked, remove from the oven and let cool for a few minutes before brushing the glaze over the warm cake.
Notes
Using organic oranges is recommended for the best flavor. Feel free to customize the cake with nuts or chocolate chips.