Description
This Sicilian Orange Cake is a delightful citrus-infused dessert featuring fresh orange zest and juice combined with a moist olive oil-based batter. Perfectly balanced with subtle sweetness and a tangy glaze, this cake offers a bright, fresh flavor in every bite, ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large oranges (zested and juiced)
- 3 large eggs
- 1/2 cup olive oil
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk (or almond milk)
- 1/4 cup orange liqueur (optional, such as Grand Marnier)
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons fresh orange juice
- Zest of 1 orange (for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Prepare Wet Ingredients: In a separate bowl, whisk the eggs thoroughly. Then add olive oil, fresh orange juice, orange zest, vanilla extract, and milk. If using, incorporate the orange liqueur for extra flavor.
- Combine Wet and Dry: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently until the batter is smooth and just combined. Avoid overmixing to keep the cake tender.
- Pour Batter and Bake: Transfer the batter to the prepared cake pan, smoothing the top evenly with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center emerges clean.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
- Prepare Glaze: Whisk together powdered sugar and fresh orange juice until smooth and glossy.
- Glaze and Garnish: Once the cake is fully cooled, drizzle the orange glaze evenly across the top and sprinkle with fresh orange zest for a bright and decorative finish.
Notes
- You can substitute whole milk with almond milk for a dairy-free option.
- Orange liqueur is optional but adds a wonderful depth of flavor.
- Do not overmix the batter as it can cause the cake to become dense.
- Use fresh oranges for the best aroma and taste.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
