Pan D'arancio - Sicilian Orange Cake

Sicilian whole orange cake, pan d'arancio, on plate topped with orange slice.

Pan D'arancio - Sicilian Orange Cake

Pan d'arancio, or Sicilian orange cake is made with a whole orange and I added some almond flour for great texture.

Course Dessert

Cuisine Sicilian-Italian

Prep Time 20

Cook Time 40

Servings servings

Calories 283kcal

Author Nadia Fazio

Equipment

1 9-inch round cake pan

Ingredients

1 medium orange about 200 grams
3 large eggs
1⅛ cups granulated sugar
½ cup avocado oil Vegetable, canola or even olive oil also work well.
1 cup almond flour
1 cup all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
½ cup powdered sugar
2 tbsp. freshly squeezed orange juice

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F and line a 9-inch cake pan with parchment paper with this easy method. Tear a sheet of parchment paper, crumple it up and run it under water. Squeeze out excess water and line your cake pan with it.
Wash the orange well and dry. Trim off the ends, cut into small pieces, remove seeds (if any), and purée in your food processor or blender.
Stop the mixer a few times and scrape down the sides of the bowl with a spatula and continue processing. It will remain slightly chunky, this is normal.
In a large mixing bowl, whisk together the eggs; sugar and oil until pale and frothy.
Stir in the puréed orange.
Add the flour; almond flour; baking powder and salt. Stir until just combined.
Pour the batter in the prepared cake pan.
Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. In the last 10 minutes of baking if the top begins to darken, cover with a sheet of foil or parchment paper. Let sit in the pan for 10 minutes before transferring the cake to a cooling rack.
Whisk together the powdered sugar and orange juice in a small bowl.
Drizzle the glaze with a spoon or pour over the still warm cake and spread it with an offset spatula.
Let cool before serving.

Notes

For a gluten free cake: Swap out the all-purpose flour and replace with almond flour for a gluten free cake. The result will be a lightly more dense cake.

For a nut free cake: If you have a nut allergy, simply replace the almond flour with the same amount of all-purpose flour.

Store: In an airtight container at room temperature for 3-4 days.

Freeze: Wrap well in an airtight container or freezer bag and freeze for up to 1 month. Defrost at room temperature before serving.

Nutrition