Wonderfully juicy and super easy to prepare: the Sicilian orange cake is not only a special delicacies for Christmas. Whether for festive occasions or simply to the afternoon coffee: the orange cake brings a holiday feeling to the table and lets us dream of the sunny beaches of Italy!
Orange cake with whole oranges and almonds: simple, fast, super juicy
With this SicilianOrange cake recipeCan't do anything wrong: the batter is creamy, fruity and ready to be prepared! Druelled with freshly squeezed orange juice and with a nutty note - the perfect surprise for all sweet tooth! And maybe the best - you can also bake it gluten -free!
Another advantage of today's recipe is that it is great for beginners and is prepared from a few ingredients. Whether as a souvenir to family celebrations or simply as a quick solution when suddenly friends come to visit,This recipeWill always get compliments!
Preparation: 30 minutes
Baking time: 1 hour
8 portions
Necessary ingredients
You need the following ingredients for the orange cake:
For the dough:
- 2 large, untreated organic oranges (you can also use the orange peel)
- Butter for grease the box shape
- 150 ml of sunflower oil or 150 g melted butter
- 180 g wheat flour type 405. For gluten -free baking, take a gluten -free flour mix or buckwheat flour (see comments below)
- 120 g of finely ground almonds
- 4 medium -sized eggs
- 1 tablespoon of grated orange peel
- 140 ml sparkling water
- 140 g of sugar
- 1 teaspoon vanilla sugar
- 1 pinch of salt
To soak:
- Juice of an orange
preparation
- Wash, clean and peel oranges. Set aside the orange zest. Puree the oranges.
- Melt butter and put in a mixing bowl. If you use sunflower oil, simply fill the necessary amount into a mixing bowl.
- Add eggs, sugar and vanilla sugar and end the whole thing to a low level.
- Mix flour, baking powder, almonds and salt in another bowl. Gradually add to the butter mass and stir.
- Bulky water and puree oranges in the mixing bowl and process the whole to a homogeneous dough. It should fall off the spoon.
- Grease a box shape and preheat the oven to 180 ° Celsius.
- Fill the dough mass into the box shape (with dimensions 30 cm x 11 cm x 7.5 cm), distribute evenly and bake for 50 minutes without a circulating air.
- In the meantime, wash, clean, peel and juic the last orange.
- Take a rod test and when the cake is finished, remove from the oven.
- Stab in the cake with a shish lock skewer and soak with the freshly squeezed orange juice.
- Sprinkle the orange cake with powdered sugar and serve with orange zest and fresh mint leaves.
Comments
- If you want to bake gluten -free, you can buy a flour mixture. You can find special mixtures for cakes and cookies in stores. These are made up of corn flour, Rais flour, lentil flour, corn starch, tapiocast strength and thickener. If you take such a flour mix, then add more liquid than usual. For example, you can use 160 ml sparkling water or 4 large oranges. Another variant would be to make a gluten -free mix yourself. For this purpose, simply replace 25 % of the wheat flour with Teff flour and 75 % - with buckwheat flour. Alternatively, you can also use buckwheat flour.
- For a homogeneous dough mass, give the eggs one after the other.
- You can also use orange juice from the supermarket to water. Children's punch from oranges is also well suited.
- You can wrap the orange cake in aluminum foil and store it in the fridge for 3-4 days.
- That is why it is better to soak the orange cake: it stays quite juicy even after a few days.
Also read: Spanish -style orange cake
