Sicilian whole orange cake
In winter, a wide range of tasty oranges is available in the supermarkets. The oranges used in this cake have never seen Sicily or Italy, but are grown in Egypt, but they were also perfect for making the cake. Various recipes for this cake can be found everywhere, both online and in Italian cookbooks. I put together my variation of several recipes, which common part is the usage of whole oranges. Crushed oranges with peel are used to prepare this cake, I removed only a large part of the white core, which is not delicious. As a slightly atypical element of these cakes, I also included almond flour in the cake.
Here this recipe is when someone wants to make it at home.
Preparation time: 20 min, 40 min baking
Level: easy
Quantity: 12-16 slices
Ingredients:
250 g of wheat flour
3 large eggs
250 g of sugar
100 g of room temperature butter
2 teaspoons vanilla sugar
150 g of Greek yogurt
2 teaspoons baking powder
About 350 g, preferably organic orange
Juice of one orange and 100 g sugar to cover and moisten the cake
Preparation:
1. Whisk the eggs with the sugar to a light foam
2. Wash the oranges, peel, and clean a large part of the loose white film, place in a food processor with yogurt, and crush. If you use a hand blender, chop the orange into smaller pieces before crushing
3. Add crushed orange into egg-sugar foam, add flour, baking powder, and almond flour. Whisk the dough to fluff and pour into a 24-24 cm form lined with parchment paper
4. Bake for 30-40 minutes at 175 degrees until the cake is golden brown
5. To make the orange syrup to moisten the cake, pour 100g of sugar into the pot and squeeze 1 orange juice, bring to a boil and use this syrup to brush the cake while the cake is still warm.
Ready !!
