Everything goes in the mixer, oranges with the peel included and the dessert is practically done. Orange bread is a super simple recipe perfect for breakfast, picnics or an afternoon snack.
Its texture is soft and fluffy, and its aroma intense and citrusy; it’s orange bread. A traditional Sicilian dessert which is prepared during winter using whole oranges including the skin and transformed into a puree. Added to the dough mixture the orange gives lightness and releases an aroma throughout the house. Very simple to make, this orange sweet bread requires little time and few ingredients for a result that appeals to young and old alike. Let’s take a look at how to prepare it.
The Orange Bread Recipe
- 1 whole orange (untreated)
- 9 oz of flour
- 9 oz of sugar
- 4 oz of butter
- 1 sachet of baking powder
- 3 eggs.
- Turn the oven on at 350°F.
- In a bowl (or in a mixer’s glass) mix eggs and sugar and beat them until you get a clear, frothy mixture.
- Then add sifted flour, the butter left to soften (take it out of the fridge half an hour before) and the baking powder.
- Wash the whole orange properly, cut it into pieces and whisk it, including the skin. You will need to get a puree.
- Add the puree to the rest of the dough and mix well.
- Transfer everything into a buttered plum cake mold and bake in the oven for 40 minutes at 350°F.
- Always check the baking with a toothpick.
If you’re on a diet and don’t want to miss out on this dessert, you can replace the butter with seed oil. 4 oz of butter corresponds to 3 oz of seed oil. Oranges are the fragrance of Sicily. For this cake, you’ll need a whole one with the peel, so it’s essential that it is organic and untreated. You can replace part of the flour with almond flour.
If you want to make the cake even tastier why not prepare an icing by putting sugar and squeezed orange juice in the pan until you get a thick mixture to pour on the surface of the orange cake. Alternatively, for that extra touch use chocolate chips, sultanas, pistachios or candied orange.
Originally published in lacucinaitaliana.com