My trip to Venice rekindled my interests in Italian cooking, to a point that I was tittering with another trip in the spring to Naples and the Amalfi Coast. Then we all know what happened.
With more time at hand and no where to go , I started exploring recipes of different origins.
One spring day, I spotted these Sicilian oranges at Fallon & Byrne, and thought they would be great for a cake. For such a fool-proof recipe, the end product is incredibly fragrant and moist.
I went through several recipes off the internet and picked this one .
Recipe adapted from Pan d’arancio by Daniela Barutta of La Dani Gourmet.
For the cake:
- 1 big organic orange or two small ones, preferably unwaxed (see Note for steps to remove the wax)
- 300 grams all purpose floor (a little over 2 cups) – I used 1/2 all purpose + 1/2 almond flour
- 15 grams baking powder (a little over 1 tablespoon)
- 1 cup sugar
- 100 grams grapeseed oil (1/2 cups)
- 100 grams milk (1/2 cups)
- 3 egg, beaten
- a pinch of salt
For the glaze: (optional)
- Juice from 1 organic orange
- 3 tablespoons sugar
- Preheat the oven to 350°F(175°C).
- Coat a 9 inch spring form pan with butter and flour. Shake off excess and line the bottom of the pan with parchment paper.
- After washing, cut the orange(s) (with skin on) into small pieces, use a blender to purée the orange.
- Add milk, oil and beaten egg, mix well.
- Sift the flour with baking powder and sugar, mix well.
- Add a pinch of salt to the wet ingredients from step 4.
- Gently fold in the dry ingredients with a spatula until just incorporated.
- Pour the batter into the cake pan.
- Bake in the 350°F oven for about 40 minutes, until the center is set and the top is golden brown.
- Place the cake on a wire rack to cool. Conitnue if using glaze.
- Dissolve sugar in orange juice and cook over low heat until the liquid turns syrupy.
- Brush the syrup over the cake and let it cool completely before cutting.
This cake first appeared in my post Recipe of the week on April 30th, wherein I asked what recipes you would like me to share. This one is from Donna of Photos by Donna, who is an amazing bird photographer, and Anita of 100 Country Trek, who has traveled to 150 countries, adding more along the way. Thank you both for the participation and everyone else for sticking with me even with the long pauses. This recipe is for you.
Note: To remove the wax from the orange, rinse it under hot tap water and wipe clean with kitchen towel.