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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. Perfect for any occasion, but such a highlight with a cup of tea or coffee.
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.
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!
It’s super moist, very citrusy and has the perfect glaze. This recipe makes 12 servings. 1 large organic orange, about (300g), washed and cut into pieces (with the rind, but remove the seeds) Loading… Shop Now!
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