Description
A moist, fragrant Italian cake made with the entire orange—peel, pulp, and juice. Rustic, citrusy, and perfect with tea or coffee
Ingredients
- – 1 large organic orange (thin-skinned, seedless)
- – 3 eggs
- – 1⅛ cups sugar
- – 2 cups all-purpose flour
- – 2½ tsp baking powder or 1 packet Paneangeli
- – ⅓ cup butter (or olive oil)
- – ⅓ cup plain Greek yogurt (or sour cream)
- – 1 tsp vanilla extract (only if using plain baking powder)
- Optional glaze:
- – 2½ oz fresh orange juice
- – 3 tbsp sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8″ springform pan.
- Cut orange into chunks (remove seeds) and blend until smooth.
- Beat eggs and sugar until light and fluffy. Add butter, then yogurt.
- Sift in flour and baking powder. Mix well.
- Add blended orange and mix until fully combined.
- Pour into pan and bake for 50–60 minutes.
- Prepare glaze by simmering juice and sugar. Brush over warm cake. Cool completely before slicing.
Notes
– For stronger citrus flavor, use blood oranges.
– Use a food processor or blender for the orange.
– The cake improves in flavor after a day.
– Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Italian, Mediterranean
Nutrition
- Calories: 335