Description
Indulge in the citrusy goodness of this Sicilian Orange Cake, a moist and flavorful dessert that perfectly balances the zesty kick of oranges with the richness of almond flour.
Ingredients
Scale
Cake:
- 1 cup (225g) unsalted butter (softened)
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 tablespoon orange zest (from about 2 oranges)
- ½ cup freshly squeezed orange juice
- 1½ cups (180g) all-purpose flour
- ½ cup (60g) almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Optional:
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs and flavors: Beat in the eggs one at a time, then mix in the orange zest and juice.
- Combine dry ingredients: In a separate bowl, whisk together the flours, baking powder, and salt.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour the batter into the pan, smooth the top, and bake for 35–40 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
- This cake pairs well with whipped cream or vanilla gelato.
- For a gluten-free version, use a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
