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You can make this Sicilian whole orange cake as is without the orange slices, and it’s absolutely delicious that way. Just keep in mind that the cake will cook faster without the orange slices. You’ll want to start checking on it around the 35-minute mark. Use a toothpick to check and make sure there isn’t any wet batter in the center of the cake.
Preheat oven to 350F. Grease and flour your bundt pan well. Note: don’t skip this step or your cake may stick. Beat or whisk the sugar and zest together to combine. Beat in the eggs and oil until light and well combined, about 1 minute. With the mixer on low, blend in the orange juice.
Sicilian Whole Orange Cake (Using an Entire Orange: Peel, Juice and Pulp) Sicilian Orange Cake is a moist and delicious crowd-pleasing dessert. It could also be called a Whole Orange Cake, because the entire orange is used.
This Italian orange breakfast cake is my new favorite way to start the morning ~ the texture is fluffy, like a light sponge cake, and the orange flavor is heady. I could just inhale that aroma all day…if I weren’t so hungry!
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