Sicilian Whole Orange Cake

Prepare the Egg and Sugar Mixture

Notes: This step creates the base for the cake batter.

3 eggs

250g sugar

Place the sugar and eggs in a large bowl

Beat with a mixer until light and fluffy.

Notes: Adding flour and butter gradually ensures even incorporation.

275g all purpose flour

2 1/2 tsp baking powder

100g butter, softened

100g plain Greek yogurt

Sift the flour with the baking powder.

Add to the egg mixture a little at a time, alternating with the softened butter.

Continue to mix until completely blended.

Stir in the yogurt.

Notes: A food processor is necessary for this step.

300g orange (approximately 1 large), washed and cut into pieces (keep the rind, but remove the seeds)

1 tsp vanilla extract (ONLY USE IF USING PLAIN BAKING POWDER)

In a food processor, process the whole orange until it is almost pureed.

Add the processed orange to the cake mixture.

Add vanilla and stir until evenly combined.

Notes: Baking time may vary depending on the oven.

Preheat oven to 350°F (175°C).

Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper, then spray the paper.

Pour the batter into the prepared pan.

Bake for 50-60 minutes, or until a cake tester or skewer comes out clean.

Notes: The glaze adds extra moisture and flavor.

75ml orange juice, freshly squeezed (juice of one large, organic orange)

60g sugar

Combine orange juice and sugar in a saucepan.

Melt the sugar in the orange juice.

Simmer for a few minutes, just until the liquid has a syrupy consistency.

Remove cake from springform pan once cooled for 15 minutes

Spoon and brush the hot glaze over the top of the warm cake.

Allow to cool completely before cutting.