In Italy oranges are mostly produced in Sicily. So it will be no surprise to learn that this soft orange cake is typical of the traditional Sicilian cuisine, or rather Palermitan. This is a simple and fragrant dessert, prepared with a whole pureed orange – with all its peel. This cake is prepared and baked in less than an hour. It can also be easily transformed into a dairy free version, substituting the whole milk with plant based creamer. Your house and the whole neighborhood will be pervaded by an incredible scent of oranges!
ENJOY!
Gluten-free Pan D’arancio – Orange Sicilian Cake
Course: DessertDifficulty: Easy10
minutes40
minutesIngredients
1 large 1 organic orange
300 g 300 granulated sugar – 1 1/2 cups
312 g 312 Simona’s Flour Mix – 2 cups
1 Tablespoon 1 baking powder
1/2 teaspoon 1/2 salt
120 g 120 vegetable oil – 1/2 cup
120 g 120 whole milk – 1/2 cup (can be substituted with plant based creamer)
2 Tablespoons 2 glycerin
3 large 3 eggs
Directions
- Grease a 10 inch round cake pan, and line the bottom with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
- Wash the orange, then cut it into pieces with all the skin. Place in a food processor and run until pureed. Add the milk, then the oil.
- In a small bowl mix the eggs and the glycerin. Add to the food processor and mix until smooth.
- In a medium bowl, combine the flour, salt, baking powder, and sugar. Add to the food processor and mix very well.
- Pour the batter into the previously prepared pan, then bake in the preheated oven at for about 40 minutes, or until a toothpick in the center comes out clean. Let it cool completely on a cooling rack before unmolding.
- The cake is perfect served dusted with confectioners’ sugar.
Alternatively, you can boil orange peel, cut into thin strings, for a few minutes in a syrup prepared with 120 g (1/2 cup) of water and 100 g (1/2 cup) of sugar, left to simmer for a few minutes.
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