Sicilian Whole Orange Cake
Sicilian Whole Orange Cake is a moist, tender citrus cake made with whole oranges, spelt flour, almond flour, Greek yogurt, butter, and avocado oil. Inspired by the traditional Italian whole orange cake, my version is topped with a creamy orange-maple mascarpone frosting for the perfect balance of bright citrus, gentle sweetness, and rich creaminess. Made with whole oranges for an intense natural orange flavor, this rustic yet elegant cake is perfect for brunch, afternoon tea, holidays, or any special occasion!
Equipment
- Oven
- 8" springform pan
Ingredients
For the orange cake:
- 2 oz butter unsalted
- 2 tbsp avocado oil
- ½ cup date sugar + 1 tbsp
- 2 eggs beaten
- ½ cup spelt flour
- ¼ cup almond flour
- 2 tsp baking powder
- ¼ tsp baking soda
- a pinch salt
- ½ cup whole orange pureed
- 1 tbsp Greek yogurt
For the frosting: (optional)
- 4 tbsp mascarpone cheese
- 1 tbsp orange puree
- 1 tbsp maple sugar optional
Instructions
Prepare and bake the cake:
- Prepare the ingredients. Remove the central pith and seeds, and puree the whole orange.
- Cream the butter, avocado oil, and date sugar with the paddle attachment on a stand mixer for 3-4 minutes, or until creamy. Add the beaten eggs a little at a time, beating well for 3-4 minutes, or until light and fluffy.
- Preheat the oven to 350 degrees F.Combine the baking powder, baking soda and salt with the spelt flour. Gently fold in a third of the spelt flour. Then, fold in a third of the whole orange puree mixed with yogurt. Alternate between the spelt flour and the orange puree. Finally, fold the almond flour into the batter.
- Spoon the batter into a parchment paper-lined 8" springform pan. Tap the pan gently on the countertop to remove large air bubbles. Smooth the top of the cake using a spatula and bake for 30-35 minutes or until a cake tester comes out clean with a few crumbs on it.
Make the frosting:
- In a mixing bowl, add the frosting ingredients and whisk until smooth (using a fork or a whisk), then refrigerate until use. Remove the cake from the oven and allow it to rest for 15 minutes. Use an offset spatula to frost the top and sides of the cake. Smooth it and decorate the cake with thinly sliced orange peel curls, zest, and/or segments. Slice and serve at room temperature.
Notes
1. Choose your oranges carefully. The sweetness of the oranges makes a big difference in this cake. If the fruit is bitter or not very sweet, the finished cake can also taste bitter. Before making the puree, taste a small piece of the orange. If it is bitter, boil the whole oranges for about 20 minutes, then discard the water. Let them cool completely before grinding. Remove any seeds and the thick central pith, and use thin-skinned organic oranges whenever possible for the best flavor and texture.
2. Let the cake cool completely before slicing. This is a wonderfully moist and tender cake, so it needs time to set. Slicing it while still warm can cause the delicate crumb to crumble. Allow it to cool completely before cutting into it.
3. Combine the orange puree with the yogurt. Stir the almost-smooth orange puree into the Greek yogurt before adding it to the batter. This helps lighten and distribute the puree, preventing it from sinking toward the bottom of the cake as it bakes.
4. Fold in the almond flour last. Add the almond flour at the very end and fold it in gently. Take care not to overmix or deflate the air bubbles in the batter, as this helps keep the finished cake tender and beautifully textured.
5. Let the cake rest. Like many traditional cakes, this one only gets better with time. As it rests, the orange flavor deepens and the crumb becomes even more moist and cohesive. If you can resist, let it sit for several hours or enjoy it the following day, when the flavors have fully developed.
Nutrition
Calories: 140kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 39mgSodium: 150mgPotassium: 26mgFiber: 1gSugar: 7gVitamin A: 141IUCalcium: 76mgIron: 1mg
