"An aromatic and moist orange cake, originally from the Italian island of Sicily: fragrant orange scent, bitter and sweet orange flavor."
Gluten-free Pan D'arancio - Orange Sicilian Cake
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 40mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 large fresh organic orange
- 1 1/2 cups granulated sugar
- 2 cups Simona's Flour Mix - see my blog for recipe
- 1 tablepoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 2 tablespoomn food grade glycerin
- 3 large eggs
- as needed confectioners' sugar
Method
Step 1
Grease a 10 inch round cake pan, and line the bottom with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
Step 2
Wash the orange, then cut it into pieces with all the skin. Place in a food processor and run until pureed. Add the milk (1/2 cup, or 120 g), then the oil (1/2 cup, or 120 g).
Step 3
In a small bowl mix the eggs and the glycerin. Add to the food processor and mix until smooth.
Step 4
In a medium bowl, combine the flour (2 cups, or 312 g), salt, baking powder, and sugar (1 1/2 cups, or 300 g). Add to the food processor and mix very well.
Step 5
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.
Step 6
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.