Eggless Sicilian Orange Cake uses whole orange in the batter which gives an amazing intense flavour to the cake.
When I posted the video of the cake in Instagram, so many had doubt whether the cake would be bitter. I would like to clarify it. Bitterness comes from seeds. The white pith is not bitter but has a different taste which I am unable to describe. So when you remove the seeds from orange before grinding, it won’t be bitter. But it has that intense orange flavour which is quite unique.
This cake literally takes 45-50 minutes from start to finish. The recipe is quite simple and it also tastes just amazing. So if you want a quick fix for your evening tea, don’t think much. Make it.
There are two ways you can make this cake. One by boiling the orange for an hour and then grinding it to puree or just puree the fresh fruit. I didn’t want to waste one hour of my time boiling. So I opted for the quick version. But if you have time in hand, try the boiling method.
As we are using the whole orange in the batter, the cake has this beautiful colour to it. Even the batter itself is gorgeous. My daughter taste tested it and was so happy about the taste and flavour.
To bake the cake in OTG, follow the instructions as it is. If baking in MW convection or Air fryer, go for 150C. Keep the timing as it is.
And as usual, I made a short video for my Insta account. If you love to see how a recipe goes, watch the video for better understanding. Also don’t forget to follow my account for updates on baking.
I have made some orange cakes before. Will share them here so that you can take a look at them too. (Click on the recipe name for link) Orange Walnut cake, Whole wheat Orange Cake, Plain Orange Cake.
The cake is so soft, moist and light. It is not a heavy cake and it also goes really well with a cup of coffee or tea.
Eggless Sicilian Orange Cake
Ingredients
- 130 g Maida/ All Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 100 g Sugar Powdered
- 150 g Orange
- 100 ml Milk
- 35 ml Refined Sunflower Oil
- Slivered Almonds
Instructions
- Preheat oven to 160C.
- Grease, line and dust a 6” round tin and set aside.
- Chop orange into small pieces and discard the seeds.
- Grind it to a coarse paste.
- IN a bowl, combine flour, powdered sugar, baking powder and baking soda.
- Add the orange paste, milk and oil and mix to form thick batter.
- Transfer batter to the prepared tin, top with slivered almonds and bake in the preheated oven for 35-40 minutes.
- Allow it to cool in pan on a wire rack.
- Remove the cake, transfer to a serving platter and brush the top of the cake with simple syrup.
- Slice it up and serve.
P.S:
- Mix together 50 gm sugar and 50 gm water with orange zest and bring to boil. Cool it and use it for brushing the cake.
Hi,
Did u grind the orange peel as well?
Yes, grind everything except the seeds.
I tried it, and must admit it is aromatic and full of flavours. Texture is also great, loved it
That is so wonderful. I am so glad you liked it!
Hi mam
If we want to use boiling method
Should we slice orange and boil
How much water to be used for boiling
Can we use boiled water in cake or discard it
Usually whole oranges are boiled until tender. Use as much water as you require to submerge the orange. The boiled water is so full of orange flavour. You can use it in any cake recipe, even in this recipe.
Hi Gayatri,the cake flavours was awesome,but some how mine was dense,please guide me thank you,loved it have a nice day
Dense cake might be due to baking powder or baking soda. Please make sure that they are fresh and not old stock.
Can I double the recipes and make it in an 8” pan or a 10” round pan?
Yes, double the recipe for 8″ pan.
The recipe looks lovely, but difficult to get proportions right by weight.. Measurements in cup and liquids by ml is always easier to follow.