Sicilian Orange Cake Recipe Pan Darancio
SICILIAN ORANGE CAKE RECIPE | "PAN D'ARANCIO"
Sicilian Orange cake is a very soft, fragrant and easy to make cake. It's perfect for any occasion, but is a real treat with a cup of tea or coffee. You can make Sicilian orange cake all year round, but in the fall and winter, when oranges are at their best, it tastes even better. This Italian dessert recipe has its roots in the Sicilian tradition. In Sicily they call this cake "Pan d'Arancio". The peculiarity of this Orange Cake is the use of the WHOLE ORANGE: juice, pulp and peel. This gives the cake its particular soft, moist texture and its characteristic bitter note. Another feature of this traditional Sicilian recipe, besides the use of whole oranges, is the presence of ALMOND FLOUR which makes the cake even softer. Finally, another important aspect: this cake is made with NO MILK and NO BUTTER. This makes it light and perfect even for vegetarians or lactose intolerant people.
Provided by Recipes from Italy
Categories dessert recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Wash the orange really carefully. Cut the orange with the peel into pieces, removing any seeds. Put in a food processor and blend everything until smooth and set aside.
- Put the eggs with the sugar in the mixer. Mix well for about 5 minutes until the mixture is light and fluffy. Then add the seed oil a little at a time.
- Now add then the orange puree, mixing well on medium speed without turning off the mixer. Add the sifted "00" flour a little at a time and continue to work with the mixer. Finally add the almond flour and the baking powder.
- Pour the mixture into a round springform pan with a diameter of 22 cm (9 inch) covered with parchment paper. Place in a preheated oven at 180°C (350 ° F) for about 40 minutes. Check the cooking with a toothpick. Remove from the oven and let it cool. Decorate with icing sugar.
Nutrition Facts : ServingSize 100 g, Calories 357 cal
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