Florentine orange cake recipe
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- Dish type
- Cakes with fruit
- Citrus cakes
- Orange cake
Known in Florence as 'Schiacciata', this is a classic cake that's eaten during 'Carnival' which is the week before Lent. It's traditionally decorated with icing sugar using a lily template (the symbol of Florence).
5 people made this
- 1 egg
- 150g caster sugar
- 100g butter, melted
- 1 pinch saffron in threads soaked in 2 tablespoons hot water
- 120ml milk
- 1 orange, zested and juiced
- 300g plain flour
- 16g baking powder
- 1 pinch salt
- icing sugar for dusting
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat oven to 170 C / Gas 3. Grease and flour a 20X30cm rectangular baking tin.
- In a large bowl, beat egg, caster sugar, melted butter and saffron until light and frothy. Stir in orange juice, orange zest and milk.
- Sift flour, baking powder and salt together in a bowl; gently stir this into the wet cake batter until thoroughly combined. Pour the mixture into the prepared tin.
- Bake in preheated oven for 30 minutes.
- Remove from oven, allow to cool completely; dust with icing sugar, slice and serve.
You can split the cooled cake and fill with pastry cream, whipped cream or a mixture of both!
Reviews & ratingsAverage global rating:(1)
Sicilian Whole Orange Cake (Using an Entire Orange: Peel, Juice and Pulp)
Sicilian Whole Orange Cake is a moist and delicious crowd-pleasing dessert. It is called a Whole Orange Cake, because the entire orange is used, peel and all. Perfect for any occasion, but such a treat with a cup of tea or coffee.
My mother found the original recipe for this Sicilian orange cake online and I can’t even begin to describe how moist and fruity it is. The orange scent that fills your kitchen as it bakes is also heavenly! It contains a whole orange, peel and all (no seeds, but you’ll need another orange if you make the glaze).
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the entire orange is used in this whole orange cake
The original recipe calls for an ingredient that’s mostly only available in Italy, so my mother adapted it for the rest of us and even added some yogurt, and the result is fabulous! Just know that the texture of this cake is different than a typical American cake: it’s more dense and heavy, but it’s meant to be that way. The whole orange cake also has a lovely glaze made with orange juice that soaks into the top of the cake.
Tip: I once accidentally boiled the glaze into a syrup (forgot it was on the stove) and when I glazed the cake, it hardened and gave the cake a candy-like topping. I loved it! If you’d like to try this, just simmer the glaze an extra 6 or 7 minutes or so.
Everyone who’s tried it, loves it. My friend Marie asked for the recipe before I even wrote this, so I’ll be sending her the link as soon as I’ve published this post.
Gluten free diet? Try my gluten free version of this Sicilian Orange Cake!
Of course, you can probably guess what I’m going to say next: you really need to use the best oranges you can get your hands on for this Sicilian whole orange cake to turn out as delicious as possible. If you can find organic, sweet, juicy oranges, you’ll have it made.
Just be sure to make this orange cake before citrus season is over! I’m sure there are other recipes for orange cake using fresh oranges, but I’d bet that this just may be the best orange cake in the world! It’s also perfect without the glaze as many have added in the comments and reviews. Speaking of reviews, take a look at all the rave reviews and comments, many bakers declaring it is the best cake they’ve ever made!
Edited February 2019: I’ve made this cake in a loaf tin, and it’s perfect. I’ve also made it in a bundt tin and the amount of batter for one recipe makes a very short bundt cake. If you’re going to use a bundt tin make 1.5x the recipe.
Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20–30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips.
Put the clementines, including the skin, into a food processor and blend to a paste.
Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in spring-form cake tin and line the bottom with baking paper.
Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder.
Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.
Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments.
- 50g/1¾oz butter
- 50g/1¾oz demerara sugar
- 50g/1¾oz golden syrup
- 50g/1¾oz plain flour
- 25g/1oz dried cranberries or glacé cherries, finely chopped
- 50g/1¾oz candied peel, finely chopped
- 25g/1oz almonds, finely chopped
- 25g/1oz walnut pieces, finely chopped
- 200g/7oz plain chocolate (70% cocoa solids)
Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets.
Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix.
Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking.
Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays, then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften.
Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile, finely chop or grate the remaining chocolate.
Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F.
Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container.
Orange and almond cake
A classic Passover dessert that draws on the Sephardic traditions of the Mediterranean, Morocco and the Middle East. In this recipe whole oranges are boiled for two hours and then puréed skin, pips and all. Not only is this cake incredibly moreish and moist, it is also gluten and dairy-free making it the perfect all-rounder.
- 2 oranges, washed
- 250 g caster sugar, plus extra for dusting
- 6 eggs
- 250 g almond meal
- 1 tsp baking powder
- icing sugar, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the video.
1. Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time.
2. Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper.
3. Beat the eggs and caster until well combined.
4. Stir in the orange puree followed by the almond meal and baking powder.
5. Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
6. Allow to cool in the tin. Dust with icing sugar, cut into slices and serve.
- 2 cups all-purpose flour (about 8 1/2 ounces), plus more for pan
- 2 tablespoons grated orange zest plus 1 1/4 cups fresh orange juice (from 3 oranges), divided
- 1 1/2 tablespoons baking powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil, plus more for greasing pan
- 3 large eggs
Preheat oven to 350°F. Stir together flour, orange zest, and baking powder in a medium bowl. Set aside.
Beat sugar, vegetable oil, and eggs with an electric mixer on high speed until almost white, about 1 minute and 30 seconds. Add orange juice beat on low speed until combined, about 20 seconds. With mixer running on low speed, gradually add flour mixture. Beat until just combined, about 1 minute (do not overmix).
Transfer batter to a greased (with vegetable oil) and floured 9-inch tube or Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes. Invert cake onto a wire rack let cool completely, about 1 hour.
How to Make Orange Cake
- You will need two 9″ cake pans. Grease and flour them. I also like to line the bottom of mine with wax paper which I also grease and flour.
- This recipe uses cake flour. Cake flour will give you a more tender, lighter cake, so go get yourself some. You will usually find it in a box in the baking aisle.
- One trick to a nice, tender cake is to not over mix it after adding the flour.
- To get even cake layers, be sure and get an even amount of batter in both pans. I like to use my kitchen scale and weigh the pans with the batter in them. Add or subtract as needed.
- Bake until golden brown and a tooth pick comes out clean. Allow cake to cool for 10-20 minutes and then run a knife around the edge of the pan and turn upside down onto a cooling rack. Be sure and remember to remove the wax paper from the bottom of each cake layer. Don’t worry if the cake falls a bit in the middle, just more room for frosting.
- After the cake is completely cool, wrap each layer in plastic wrap so that it is air tight and freeze. Freeze overnight or at least a couple of hours. The cake will frost so much easier if it has been frozen.
- Remove from the freezer and assemble the cake, adding frosting between the two layers. Then, apply a crumb coat of frosting over the whole cake. A crumb coat is a thin layer of frosting that locks in all the crumbs so they don’t come through on the final layer of frosting.
- After applying the crumb coat, pop the cake back in the freezer for about 30 minutes so the crumb coat will firm up. Add the final layer of frosting and garnish with slices of orange.
Orange Chiffon Cake
Orange Chiffon Cake Recipe &ndash Airy, light, cottony, and to-die-for orange sponge cake. You&rsquove got to make it!
Chiffon cake&mdashmuch like angel cake in the US (but tastes better)&mdashis one of the most popular cakes in Malaysia and Singapore.
Walk into any cake shops or supermarkets, you can always find various flavors of chiffon cake for sale.
Chiffon cake is prized for its very light, soft, and cottony texture.
Believe it or not, I was quite a Orange chiffon cake baker when I was in high school.
During one of my high school years, I remember my eldest sister-in-law started baking chiffon cake at home.
She had learned how to bake chiffon cake from her co-worker and started testing out the recipe.
I loved pottering in the kitchen, watching the preparation and baking process.
She started teaching me her recipe.
I remember vividly she had to beat the egg whites until soft peaks formed, during which she would turn the container with the egg whites upside down to test the readiness.
She cautioned me that if the egg whites were runny, the cake would fail.
The foamy texture of the egg whites mesmerized me&hellipI thought it was amazing that the egg whites defy gravity!
Soon after that, I started testing out her chiffon cake recipe, with great success.
While the most popular is pandan chiffon cake, I loved making orange chiffon cake.
My late aunt would always buy me oranges.
Once in a while, I would bake coffee chiffon cake and she would ask her friend from the coffee shop for some Nescafe coffee mix.
For a month or two, my favorite pass time was baking orange chiffon cake.
I loved the citrusy fragrance and the mild tangy flavor of orange chiffon cake.
As with many teenage obsessions, soon I found another hobby and I stopped baking.
Fast forward to many years later, the last chiffon cake I made was this lemon chiffon cake I posted many years ago.
If you asked me if I still remember my sister-in-law&rsquos recipe, the answer is a clear no.
However, I am happy that my contributor CP Choong is sharing her Orange Chiffon Cake recipe with us, which brings back many memories of my high school days.
Portuguese Orange Olive Oil Cake
- Quick Glance
- 20 M
- 1 H, 30 M
- Serves 14 to 16
Special Equipment: 12-cup Bundt or tube pan (Make sure to use a light-colored Bundt pan. A dark one will turn out a cake that sticks and is unpleasantly brown. The pan David uses is Nordic Ware's Anniversary 15-Cup Bundt Pan.)
Ingredients US Metric
- Nonstick baking spray with flour
- 4 to 5 large navel oranges
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 3/4 teaspoons kosher salt
- 5 large eggs
- 3 cups granulated sugar
- 1 1/2 cups mild, fruity extra-virgin olive oil
- Confectioners' sugar, for sprinkling
Position a rack in the middle of the oven, remove any racks above it, and crank up the heat to 350°F (180°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
Finely grate the zest of 3 oranges and then squeeze the juice from 4 of them. You should have 1 1/2 cups orange juice if not, squeeze the 5th orange.
In a large bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue to beat until thick and pale yellow, about 3 minutes. Switch to low speed and alternate adding the flour mixture and the oil, starting and ending with the flour and beating until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
Gently scrape the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. Check the cake occasionally and if the top begins to brown a touch too much, loosely cover it with foil.
When the cake is done, place the pan on a wire rack and let the cake cool in the pan for 15 minutes. (Don’t forget to come back after 15 minutes. Seriously. If the cake remains in the pan too long, the sugars begin to cool and stick to the pan.)
Turn the cake out onto the wire rack and let it cool completely. (We know. Resist the temptation.) Place the cake on a covered cake stand and let it sit overnight. (Seriously. This dense, moist, fruity cake only gets better with age. Don’t even think about taking a bite until the day after you make it—or even the day after that.) Just before serving, dust with confectioners’ sugar. Originally published October 11, 2010.
Recipe Testers' Reviews
This orange olive oil cake is an epiphany. It is literally the most fantastic, wondrous creation to ever grace my kitchen. The smell while it's baking tantalizes, the taste when it’s removed from the oven mesmerizes. Thank you, David, thank you. I cannot wait to make this for everyone I know and let the worshiping begin!
I made the recipe exactly as written. Has anyone tried this with another citrus?
After reading the description of this orange olive oil cake, I couldn't wait to make this recipe. The cake turned out just as wonderfully delightful as I had imagined. I waited the full 2 days before cutting into it and I'm glad that I did. It's moist and decadent.
I made this cake for Easter brunch and I was nervous the cake may be too sweet for a few of my guests who don't eat sweets, so I cut the sugar down to just under 2 1/2 cups with great success. Surprisingly, I could have enjoyed the cake a bit sweeter, and I usually don't like cakes too sweet, so I imagine the 3 cups would make a perfectly sweet and fabulous cake.
The cake was displayed on our counter in a glass-covered cake dome for about 5 days and it remained moist until it finally completely disappeared.
Here’s the hit of a recent charity bake sale! Easy and a real keeper—the note advising not to cut into the cake on the first day was my first clue how perfect it would be for a bake sale or other need to plan ahead. I did cut into it on the first day, though, and it was very moist, but not at all in a negative way. It was equally wonderful and perfectly moist on the second day, and I cannot report further, as it was completely devoured on day two—or sold, as it went to a bake sale. Customers loved the cake and specifically inquired about it. If I make this for a public event again, I’ll attach little tags with a link to the recipe on this site! It’s easy to make and quietly delicious.
I noted the 12-cup Bundt pan specified and divided the recipe into a 9-cup Bundt pan, four mini-Bundts, and a 3-cup “garden bug” Bundt pan that makes five different varieties, including a dragonfly and a ladybug. The bugs were not only charming but tasty. They and the mini Bundts, attractive and impressive, were both standouts at the bake sale for their visual appeal as well as their taste. The first time I made the cakes, I poured all the batter into these two pans on my second test batch, I didn’t fill the molds quite as full and made a second set of the bugs in the 3-cup pan. I had no trouble reducing the baking time down for these smaller cakes, and, in fact, the quick bake time for them added to the appeal of this cake. And on top of the delicious flavor and charming Bundt shapes, it’s a lovely yellow color, sunny, upbeat and attractive.
It took the full 5 oranges to make the required amount of juice. I used a handheld mixer with successful results. After the 15-minute cooling period, the cakes turned out perfectly from the light-colored Bundt pans I used.
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Moist Orange Bundt Cake Recipe From Scratch
Do you want a slice of this super moist orange bundt cake? This made from scratch orange bundt cake recipe is so easy and tastes amazing! You can taste the orange flavor in every bite!
This epic orange bundt cake is so full of fresh orange flavor, it&rsquos like tasting real orange in a soft moist sweet cake form! It smells like orange and tastes like orange, with the texture so tender, it just melts in your mouth!
You can eat so much of this cake in one sitting, because those moist juicy orange slices make it impossible to stop. The orange flavor is so addictive, all citrus fans will surely appreciate it!
If you&rsquove been searching for recipes of orange bundt cake, I&rsquom sure you noticed that most of them are using boxed cake mix. A box of yellow cake mix with a package of instant vanilla pudding mix with some orange juice thrown in :) If using a boxed cake mix doesn&rsquot give you a sense of accomplishment and a bragging rights to making an amazing orange bundt cake from scratch, this is your recipe! This easy recipe makes a moist glazed orange bundt cake from scratch without a cake mix. It&rsquos so easy to make too, you won&rsquot miss the convenience of the cake mix at all!
This cake has a deep orange flavor thanks to the orange juice and orange zest in the batter, plus the orange juice concentrate in the glaze. The orange juice concentrate has concentrated orange flavor to the max! When you glaze the cake while it&rsquos still warm, some of the glaze permeates the cake, making it super moist and injecting even more orange flavor inside.
This delicious orange bundt cake is made from the simple everyday ingredients: flour, butter, sugar, eggs, sour cream and fresh oranges (their juice and zest)! You can use bottled orange juice too if you don&rsquot feel like squeezing the oranges, but make sure you don&rsquot skip adding the fresh orange zest because orange zest really adds amazing orange flavor! To zest an orange, just follow my tutorial on how to zest a lemon &ndash it works the exact same way for any citrus fruits :)
If you are looking for more citrus flavored yum-yums, you&rsquoll also love these: