Ingredients, Recipes, Traditions · 7 Maggio 2024
SICILIAN ORANGE CAKE
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Pan d'Arancio: Sicilian Orange Cake
Pan d’arancio is a cake from Sicilian tradition, loved for its simplicity and its pronounced, intense citrus flavour.
Its distinctive feature is the use of the whole fruit: not just juice or zest, but whole oranges, peel included, added to the batter. This gives the cake a particularly strong orange flavour. The oranges must, however, be organically grown and untreated on the surface.
As well as being delicious, it is a tasty way to use very ripe oranges.
Pan d’arancio is easy and quick to make, and anyone can prepare it: you only need a good blender to purée the oranges thoroughly, and an electric whisk.
I used an organic Sicilian orange variety with darker flesh and peel, called Moro, but other varieties work well provided they are organic.
This soft, pleasantly moist orange cake is perfect for breakfast or an afternoon treat.
what’s
needed.
To decorate
To decorate
Metod:
Step by step
Wash and dry the oranges, then cut into wedges and pieces without peeling. Remove the seeds and place in a blender with the oil and milk.
Beat the eggs with the sugar, vanilla seeds and pinch of salt for about 10 minutes, or until pale and fluffy.
Add spoonfuls of flour sifted with baking powder, continuing to whisk until all the flour is incorporated.
Add the blended orange mixture and whisk to combine.
Line a 22 cm cake tin, pour in the batter and bake at 180°C for 50 minutes.
Decorate with a thin layer of marmalade and candied peel.
FEDERICA’S TIPS
Choose unwaxed oranges with fragrant, relatively thin skins, wash them well and remove every seed before blending. Since the whole fruit goes into the cake, the quality of the peel makes a real difference to the final flavour.
― storage and serving ―