Originating in Sicily, Italy, this humble yet flavorful Sicilian-Style Whole Orange Cake uses oranges in their entirety, including the juice, peel, and pulp (minus the seeds)! Otherwise known as pan d’arancio, this cake is created with almond flour for a soft, tender crumb and without milk and butter, which keeps it light and airy.This recipe calls for Valencia oranges, known for their sweet flavor, which are most commonly cultivated in southeast Sicily.The thin skin of Valencia oranges allows for a slight bitter taste that balances with the sweetness throughout the cake without overpowering the vibrant citrus.

While the cake itself is naturally gorgeous, with bright orange speckles found throughout the crumb, the Nordic Ware Citrus Twist Cake Pan is what really brings this cake to life.With symmetric ridges mimicking the appearance of twisted orange slices surrounding the grooves that resemble a single orange slice planted in the center, the Nordic Ware Citrus Twist Cake Pan turns this Sicilian-Style Whole Orange Cake into a work of art with ease.Perfectly paired with a cup of coffee or tea, this cake is ideal all year round! Sicilian-Style Whole Orange Cake   Makes 1 (8-cup) cake Ingredients 2 Valencia oranges (400 grams), chopped and seeded 1¾ cups (219 grams) all-purpose flour 1 cup (96 grams) fine-ground almond flour 2 teaspoons (10 grams

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