Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Orange Loaf Cake: A Winter Scent from Sicilian Tradition
Discover the soft, fragrant orange loaf cake made with Sicilian oranges – a perfect treat for breakfast or afternoon tea with a Mediterranean twist!
📖 What is it
Discover the soft, fragrant orange loaf cake made with Sicilian oranges – a perfect treat for breakfast or afternoon tea with a Mediterranean twist!
🛒 Ingredients
▸ For the batter
- ✓ 4 organic oranges
- ✓ 3 eggs
- ✓ 200g plain flour
- ✓ 100g ground almonds
- ✓ 150g caster sugar
- ✓ Half a glass of water
- ✓ 150ml vegetable oil
- ✓ 1 sachet baking powder
- ✓ 1 sachet vanilla sugar
- ✓ A pinch of salt
▸ To decorate
- ✓ Orange marmalade
- ✓ Candied orange peel
- ✓ Butter for greasing the tin
📊 Nutritional Information
Picture yourself surrounded by the zesty aromas of Sicilian citrus groves with this light and fragrant orange loaf cake. Made using whole oranges blitzed to a smooth puree, it fills your home with warmth and a sense of heritage. Ideal to kickstart your day or enjoy as a delightful teatime treat, it offers a genuine taste of Sicily.
👨🍳 Preparation
- 1
Wash and dry the oranges thoroughly, then chop them into pieces with the peel on, removing any pips. Blitz until you have a smooth puree.
- 2
Tip the puree into a large bowl, then add the eggs, sugar and vegetable oil.
- 3
Beat the mixture with an electric whisk until it’s light and fluffy.
- 4
Sift in the ground almonds, plain flour, baking powder, vanilla sugar and a pinch of salt.
- 5
Gently fold everything together until you have a smooth, fragrant batter.
- 6
Butter a loaf tin, pour in the mixture and spread a thin layer of orange marmalade on top.
- 7
Bake in a fan oven preheated to 200°C for about 45 minutes, checking with a skewer to ensure it’s cooked through.
- 8
Allow to cool, then decorate with candied orange peel before serving.
💡 Tips and Variations
- •
For a more intense citrus flavour, add a tablespoon of orange liqueur or a little grated lemon zest.
- •
Swap some of the oil for creamy yoghurt to make the cake even softer and moister.
- •
For a richer version, stir in a handful of chopped almonds or dark chocolate chips.
- •
Use a silicone loaf tin for easier removal and to keep the cake wonderfully tender.
- •
The star of this recipe is the dominant citrus note, which brings freshness and a lovely aroma.
- •
For a vegan twist, replace the eggs with a flaxseed and water mix, and use vegetable oil instead of butter.
- •
Enhance the umami and aromatic complexity by adding a pinch of sea salt to the batter.
- •
The secret to this cake’s charm is a slow bake at a moderate temperature, preserving its softness and citrus fragrance.
📦 Storage
- • Store the orange loaf in an airtight container at room temperature to keep it fresh for up to 3-4 days.
- • Avoid refrigerating it, as this can dry out the cake and dull its lovely aroma.
- • For longer storage, slice and freeze the cake separately, warming slices gently before enjoying.
🍷 Pairing
Pair this orange loaf with a dry Marsala Fine Ambra, whose amber notes and citrus aroma beautifully complement each bite. Alternatively, a Sicilian white like Inzolia or a crisp Vermentino balances the cake’s sweetness perfectly. If you fancy something from further afield, a lightly sparkling Moscato d’Asti makes a refined and delightful match.
By making this orange loaf cake, you’re bringing a slice of Sicily to your table, bursting with vibrant aromas and honest flavours. Its soft crumb and zesty character make it a winner for any occasion, whether breakfast or a cosy afternoon treat. Do give it a go, and don’t forget to share this little taste of tradition with your loved ones – it’s the kind of recipe that’s even better when enjoyed together.
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