Description
This Sicilian Orange Cake is a moist, fragrant dessert bursting with fresh orange flavor. Featuring a tender crumb enriched with olive oil and fresh oranges, it’s topped with a zesty orange glaze for the perfect balance of sweetness and citrus brightness. Ideal for any occasion, this cake combines simple ingredients with classic Sicilian flavors for a delightful treat.
Ingredients
Scale
Cake Ingredients
- 2 large oranges (zested and juiced)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup olive oil
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk (or almond milk)
- 1/4 cup orange liqueur (optional, such as Grand Marnier)
Glaze Ingredients
- 1/2 cup powdered sugar
- 2 tablespoons fresh orange juice
- Zest of 1 orange (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, fresh orange juice, orange zest, vanilla extract, and milk. If using, add the orange liqueur to infuse additional citrus flavor.
- Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just smooth. Avoid overmixing to maintain a tender cake crumb.
- Pour Batter and Bake: Transfer the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully remove it and place on a wire rack to cool completely to room temperature.
- Prepare the Glaze: Whisk together the powdered sugar and fresh orange juice until smooth to create a glossy, citrusy glaze.
- Glaze and Garnish: Once the cake has cooled completely, drizzle the orange glaze evenly over the top and sprinkle the orange zest as a garnish for an extra burst of color and flavor.
Notes
- You can substitute whole milk with almond milk for a dairy-free version.
- Orange liqueur is optional but adds a nice depth of flavor; substitute with additional orange juice if preferred.
- Be careful not to overmix the batter as it may result in a denser cake.
- Use organic oranges to avoid pesticide residues on the zest.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For a more intense orange flavor, allow the cake to rest overnight before glazing.
