Whole Orange Moist Italian Cake

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters.

(Keep the skin on the orange.)

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

*if you don't have a large processor, you can use a blender.

Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.

Ingredients:

4 cups white flour

1 cup white sugar

1/2 unsalted butter

3.5 tsp baking powder

4 large eggs

1/8 tsp salt

1/2 cup milk

1 tsp vanilla

Orange and lemon rind

Non pareils for topping (optional)

Frosting:

1 cup confectioners sugar

2 tbsp butter

1/2 tsp lemon or anisette extract

Directions:

In large bowl, cream butter with sugar. Add eggs, one at a time. Add milk, salt, baking powder and vanilla. Add 2 of the 4 cups of flour. (This should be done with an electric mixer). Add remaining 2 cups of flour mixing with dough hooks and incorporate till soft consistency.

Pour into a greased prepared spring pan. Brush with beaten egg. Bake at 350 degrees for about 45 minutes. Check for doneness. When cooled, frost and add non pareils.

Buona Pasqua

Cooking with Love

with Gianna Conte (Jan)

Whole Orange Moist Italian Cake

Let's get baking!

Preheat the oven to 350 degrees

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

*if you don't have a large processor, you can use a blender.

Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.

Ingredients:

4 cups white flour

1 cup white sugar

1/2 unsalted butter

3.5 tsp baking powder

4 large eggs

1/8 tsp salt

1/2 cup milk

1 tsp vanilla

Orange and lemon rind

Non pareils for topping (optional)

Frosting:

1 cup confectioners sugar

2 tbsp butter

1/2 tsp lemon or anisette extract

Directions:

In large bowl, cream butter with sugar. Add eggs, one at a time. Add milk, salt, baking powder and vanilla. Add 2 of the 4 cups of flour. (This should be done with an electric mixer). Add remaining 2 cups of flour mixing with dough hooks and incorporate till soft consistency.

Pour into a greased prepared spring pan. Brush with beaten egg. Bake at 350 degrees for about 45 minutes. Check for doneness. When cooled, frost and add non pareils.

Buona Pasqua