Sicilian orange cake enjoys both taste and aroma. It fits perfectly during the holiday season when the scent of orange spreads throughout the house. It will also compose at any time of the year because it is perfectly juicy and, at the same time, very simple and quick to make. Surprise yourself and your family with this simple idea for sweets.
There are many recipes in Sicilian cuisine where we can taste oranges. On my blog, you will also find a delicious and simple Salad of Oranges and Shallots worth trying. It fits perfectly as an addition to bread or as an addition to poultry.
How to choose the best ingredients for Moist Sicilian Orange Cake
Oranges: pick the best oranges you can get. You use whole oranges with the peel for the cake, so it would be nice if they were organic without chemicals.
Flour: you can use any wheat flour you have, as long as it is sifted before use to make it fluffier.
Cane sugar: cane sugar gives a delicate caramel flavor, it is not spectacularly perceptible, but it fits perfectly with oranges.
Butter: you can replace the butter with, for example, coconut oil at the same value, but for me, the taste of butter is unique because I like French cuisine, and butter reigns there.
Eggs: we choose the big-sized eggs and the best you can have. Or if you have fewer, you can use 3 pieces, which will be a good choice.
Tips and Tricks for Moist Sicilian Orange Cake
- To enhance the taste and smell of oranges, add one grated apple to the dough and then replace it with one orange.
- You can add orange-loving spices like cloves or cinnamon to the dough.
Moist Sicilian Orange Cake
- 4 pieces oranges
- 200 g flour
- 200 g cane sugar
- 100 g butter
- 2 eggs
- 1 1/2 tsp baking powder
- pinch of salt
- We don't have the opportunity to get oranges straight from the tree, so it's worth ensuring they are as healthy as possible when we use them for Moist Sicilian Orange Cake.
- Scrub the oranges thoroughly under cold running water, I use a natural bristle brush for this, which cleans best. Then, scald the washed oranges to finally get rid of the rest of the germs and chemicals.
- We leave one orange on top of the cake and grate the peel from the rest (we can do it with a fine grater or a special grater for citrus peels). You do this before peeling the orange from the white skin called albedo. I like to eat it because it contains a whole range of minerals, vitamins, and pectin. However, I do not recommend adding it to the dough because it can taste bitter.
- Then, peel each orange and place it in a strainer to drain excess juice.
- Cream the butter and sugar until fluffy in a bowl, then add the eggs one at a time. Once the butter and sugar have absorbed the eggs, add the sifted flour mixed with the baking powder (be sure to sift the flour to give it lightness).
- We add grated orange peel and sliced and drained oranges at the end. Mix everything thoroughly with a spoon.
- The ingredients fit perfectly into cake tins 8-9 inches in diameter.
- Now prepare the baking form. Grease the bottom with butter and sprinkle with cane sugar. Arrange the orange slices as you like. I put them around and put one in the middle. Pour the previously prepared dough and bake in an oven to 180 degrees for about 40 minutes for the so-called dry stick. I always use a wooden skewer stick for this.