”I love that this cake uses the entire fruit, peel and all, and it’s so tender that it practically melts in your mouth! After flavoring the batter with fresh orange juice and fruity olive oil, I brush the baked cake with tangy orange syrup and top with orange slices so it stays moist and citrusy from the first slice to the very last bite.” —Brian Hart Hoffman
Find more quick bakes in Brian’s new cookbook, Fast-Fix Baking: 85 Recipes Ready to Enjoy in 2 Hours or Less.
Sicilian Whole Orange Cake
Makes 1 (8-inch) cake
Ingredients
- 2 Valencia oranges (400 grams), chopped and seeded (leave peel on)
- 1¾ cups (219 grams) all-purpose flour
- 1 cup (96 grams) finely ground almond flour
- 2 teaspoons (10 grams) baking powder
- 1/4 teaspoon kosher salt
- 1½ cups (300 grams) granulated sugar, divided
- 3 large eggs (150 grams), room temperature
- 1/2 cup (112 grams) olive oil
- 1 teaspoon (4 grams) vanilla extract
- 1/4 cup (60 grams) fresh orange juice
- Garnish: orange slices
Instructions
- Preheat oven to 350°F (180°C). Spray a 3-inch-tall 8-inch round cake pan with baking spray with flour. Line pan with parchment paper; spray parchment.
- In the work bowl of a food processor, process chopped oranges until almost completely puréed, about 30 seconds. (There should still be some small chunks remaining.)
- In a medium bowl, whisk together flours, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat 1¼ cups (250 grams) sugar and eggs at medium-high speed until pale and thick, 5 to 7 minutes. With mixer on medium speed, add oil and vanilla, beating until combined. Add puréed orange, beating until completely combined. Add flour mixture, and beat at low speed just until combined, stopping to scrape sides of bowl. Spread batter into prepared pan.
- Bake until top is golden and a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes, loosely covering with foil after 45 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes.
- Meanwhile, in a small saucepan, heat orange juice and remaining 1⁄4 cup (50 grams) sugar over medium heat, whisking occasionally, until sugar dissolves, about 5 minutes.
- Remove warm cake from pan, and place on a wire rack. Brush orange syrup onto cake. Let cool completely on wire rack. Garnish with orange slices, if desired. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
It’s very delicious.
I like the texture and flavor, although I like it sweeter.
Delish. Made two changes. I Supremed and zested the oranges to get to the 400 grams, and then I used some fiori di Siciilia instead of vanilla.
Absolutely fabulous.