Sicilian-Style Orange Cake
Made with the whole orange – including juice, zest, and pulp – Sicilian-style orange cake is moist and full of flavor. It’s the perfect afternoon treat with a cup of coffee or tea, and carries well in a brown bag lunch.
- 3 eggs
- 1 1/8 cup sugar
- 1 3/4 cup all purpose flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter softened
- 1/3 cup plain Greek yogurt
- 1 large orange
- 1 orange juice & zest
- 1 tablespoon Grand Marnier
- 1/3 cup icing sugar
- Zest the orange into a bowl. Squeeze in all the juice, and include any pulp that comes out as you squeeze. Chop the pulp if necessary, to make it as smooth as possible. Set aside for now.
- Preheat oven to 350°F, and prepare an 8” round pan (a springform pan ideally), or a 3” x 11” loaf pan by greasing it lightly, and lining the bottom with parchment paper.
- Add the eggs and sugar to a large bowl. Beat until light and fluffy.
- Stir together the flour, baking powder and salt in a separate bowl until well blended.
- Add the flour to the eggs and sugar a little at a time, mixing until well blended.
- Now add the yogurt.
- Add the orange juice, zest & pulp last, blending thoroughly into the cake batter.
- Pour the batter into the prepared cake tin.
- Bake for about 60 minutes, testing to make sure the middle is completely done before removing from the oven.
- Allow it to cool for at least 15 minutes before removing from the pan.
- Add all the ingredients to a small saucepan over a low heat.
- Stir and allow it to simmer for 3 to 5 minutes, until the mixture thickens into a syrup.
- Pour, spoon, or brush the glaze over the cake. Allow it to cool before slicing.
Note: The recipe works with a loaf or round pan as indicated. You can double the recipe for a larger Bundt pan.
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