Sicilian Whole Orange Cake

Preparing the Cake Batter

Adding the Orange and Baking

Notes: The original recipe calls for a food processor, but a blender can also be used. Ensure seeds are removed from the orange before processing.

Ingredients

1 orange, approximately 1 large fresh, sweet, organic

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

Instructions

Wash and cut the orange into pieces, keeping the rind but removing any seeds.

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

Add the processed orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined.

Pour the batter into the prepared tin.

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

Allow to cool for about 15 minutes, then remove the side of the springform pan.

Making the Orange Glaze

Notes: For a crunchier, candy-like topping, simmer the glaze for an extra 6-7 minutes. It's best to allow the cake to cool completely before cutting for easier slicing.

Ingredients

2 oz orange juice, freshly squeezed

2 Tbsp sugar

Instructions

Prepare the glaze by melting the sugar in the orange juice in a saucepan.

Allow to simmer for a few minutes, just until the liquid has a syrupy consistency.

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

Allow to cool completely before cutting.