While most orange cakes are flavored with the zest or the juice of the citrus fruit, nothing goes to waste in this Sicilian version. The whole orange is processed into a puree and then added to the batter. The resulting cake is very moist and fragrant, and it has an intense citrus flavor. Enjoy!
- 2 medium size organic oranges
- 1 1/2 cup flour
- 1 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1 1/3 cup sugar
- 4 eggs
- 1/2 cup extra virgin olive oil
- 2 tablespoon orange blossom water (optional)
- powdered sugar for decoration
Preheat the oven to 350 F degrees.
Wash the oranges and cut them into quarters. Place the orange pieces in a saucepan and cover with cold water. Bring to the boil, then simmer for 5 minutes. Drain, return to the pan and cover with fresh cold water. Bring to the boil, then simmer again for another 5 minutes. Repeat this process two more times to remove the bitterness from the oranges. Strain and discard the liquid and process the orange pieces into a smooth purée.
In a mixing bowl whisk the two flours, the baking powder, baking soda and salt. Set aside.
In another bowl, beat the sugar and eggs with a mixer until light and fluffy. Add the orange water and the olive oil and mix until combined.
Add the dry ingredients to the egg mixture and continue mixing until well combined. Stir in it the orange puree until completely blended.
Oil and line two medium size loaf pan with parchment paper. Pour the batter into the baking pans. Bake the cake for about 45 minutes or until a toothpick inserted in the middle of the cakes comes out clean, without streaks of batter.
Allow to cool for about 15 minutes, then remove the cake from the cake pans. Dust with powdered sugar