Description
This Sicilian Orange Cake is a moist and fragrant dessert that highlights the bright, citrusy flavor of fresh oranges. Made with olive oil for a tender crumb and optionally enhanced with orange liqueur, it’s a classic Italian treat perfect for any occasion. The cake is topped with a zesty orange glaze and orange zest garnish for an extra burst of flavor.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large oranges (zested and juiced)
- 1/2 cup olive oil
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk (or almond milk)
- 1/4 cup orange liqueur (optional, such as Grand Marnier)
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons fresh orange juice
- Zest of 1 orange (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, fresh orange juice, orange zest, vanilla extract, and milk. If using, add the orange liqueur here and mix thoroughly.
- Combine Wet and Dry: Gradually add the wet ingredient mixture into the dry ingredients, stirring gently until just smooth. Avoid overmixing to keep the cake tender.
- Fill and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking. Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the Glaze: Whisk together the powdered sugar and fresh orange juice until smooth to create a bright, citrus glaze.
- Glaze and Garnish: Once the cake is completely cool, drizzle the glaze over the top. Garnish with additional orange zest for an extra pop of color and flavor, then serve.
Notes
- You can substitute whole milk with almond milk to make the cake dairy-free.
- Orange liqueur is optional but adds depth to the orange flavor.
- Ensure not to overmix the batter to avoid a dense cake.
- This cake pairs well with a light dusting of powdered sugar if you prefer less glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days.
