Indulge in My Most-Requested 'Sicilian Whole Orange Cake' Recipe
"Whether it's showcased in a cooking class or whipped up for friends, this luscious and zesty easy whole orange cake has been the star of many kitchens over the past year. An adaptation of the beloved Olive Oil Lemon Cake this may very well become your new favourite baked treat—one you'll find yourself returning to time and time again."
This simple, citrusy vegan whole orange cake bursts with flavour from its whole blended orange - peel, pith and all. I suggest using an organic or homegrown, as you want good quality, chemical-free fruit. Or if not, wash the skin really well. Oranges that are in season will have the best flavour, so make the most of the citrus season whenever it strikes in your neck of the woods. The oil (instead of butter) creates an ultra moist cake and stays fresh days after it is baked. You can use any of the oils suggested below interchangeably. Strange as it sounds, I often mix half olive oil with half sunflower oil. That way the olive oil flavour doesn't overpower the cake and my good quality bottle of EVOO doesn't get used up too quickly!
Serve with a simple dusting of icing sugar, or top with slices of oranges simmered in sugar syrup. Or to frost, spread over a vegan style mascarpone, cream cheese or sweetened ricotta and perhaps a sprinkling of pistachios for that added Sicilian flair.
Sicilian Whole Orange Cake
Serves 8-10 slices | 75 minutes + cooling
1 large orange
260g (2 cups) plain flour (all purpose)
1 teaspoon bicarbonate soda
220g (1 cup) white sugar (raw sugar also works)
1 cup soy milk
1 tablespoon vinegar or juice of ½ medium lemon
½ cup light-flavoured olive oil, sunflower, rice bran or canola oil
1 teaspoon vanilla extract
icing sugar to serve
Preheat a fan-forced oven to 170C.
Grease a cake tin. I use a 25x6cm round springform tin.
Cut the orange into small pieces. Blend in a small food processor until pulpy (a chunky pulp is okay).
Into a large bowl, sift the flour and bicarb soda and stir in the sugar. Make a well in the centre. Pour the milk, vinegar or lemon, oil and vanilla. Stir until thoroughly combined. If the mix is a little too dry, add a dash more milk. Fold through the orange pulp.
Pour into the prepared cake tin.
Bake in a preheated oven for approximately 45-50 minutes or until a skewer comes out clean, especially checking the middle of the cake.
Allow to cool slightly in the tin and then transfer onto a cake rack to cool further. To serve, dust with icing sugar. Or frost with vegan style mascarpone or sweetened tofu ricotta.
If you'd love to try one of these beautiful toppings - mascarpone, tofu ricotta or sugar syrup oranges - comment below and I'll share the recipe/s with you.
