Description
Pan D'arancio is a moist and flavorful Sicilian orange cake featuring whole pureed orange for a natural citrusy aroma. Combining almond and all-purpose flours with avocado oil and eggs, this cake offers a tender crumb and delicate sweetness, enhanced by a simple orange juice glaze for a bright finishing touch. Perfect for breakfast, dessert, or an elegant snack, this recipe is a delightful celebration of authentic Italian flavors.
Ingredients
For the Cake
- 1 medium orange (about 200 grams)
- 3 large eggs
- 1⅛ cups granulated sugar
- ½ cup avocado oil (vegetable, canola, or olive oil also work well)
- 1 cup almond flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
For the Glaze
- ½ cup powdered sugar
- 2 tbsp freshly squeezed orange juice
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper by tearing a sheet, crumpling it, running it under water, squeezing out the excess, and then lining the pan to prevent sticking.
- Puree the Orange: Wash and dry the orange. Trim off the ends, cut it into small pieces, and remove any seeds. Purée the pieces in a food processor or blender, stopping occasionally to scrape down the sides. The puree will remain slightly chunky, which is normal.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, and avocado oil until the mixture is pale and frothy.
- Add Orange Puree: Stir the orange puree into the egg mixture until evenly combined.
- Combine Dry Ingredients: Add the almond flour, all-purpose flour, baking powder, and salt to the wet ingredients. Stir gently until just combined; do not overmix.
- Transfer and Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to darken in the last 10 minutes, tent it with foil or parchment paper to prevent over-browning.
- Cool the Cake: Let the cake sit in the pan for 10 minutes after baking, then transfer it to a cooling rack.
- Prepare the Glaze: Whisk the powdered sugar with freshly squeezed orange juice in a small bowl until smooth.
- Apply the Glaze: Drizzle or pour the glaze over the still-warm cake, spreading it evenly with an offset spatula.
- Serve: Allow the cake to cool completely before slicing and serving.
Notes
- To ensure the cake doesn’t stick, make sure to thoroughly line the pan with wet parchment paper as instructed.
- If you prefer a smoother orange flavor, you may strain the orange puree before adding it to the batter.
- Feel free to substitute avocado oil with olive oil or vegetable oil depending on preference.
- The cake keeps well for up to 3 days stored in an airtight container at room temperature.
- For a nut-free version, replace almond flour with additional all-purpose flour, keeping in mind that the texture may slightly differ.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
