This cake uses one large organic orange. A winter treat.
As a child my father had a single orange in his Christmas Stocking.
I do this for my girls in memory.
I usually use blood oranges because of the sweetness and I have 3 blood orange trees. But last year I used Sicilian Ciaculli Mandarins, that are on the Slow Food Ark of Taste. Both renditions are outstanding. Sicilians are known for their sweets, but I like this cake for both its sweetness and bitterness. The original recipe comes from Christina’s Cucina and from Sicily, but I have added some of our citrus co-milled olive oil to make it even more delicious.
Here is my adaptation.
3 large eggs
1 cup sugar
1 3/4 cups All Purpose Flour
2 1/2 tsp baking powder
1/3 cup softened butter
1/3 cup Citrus Blend Il Fiorello Olive Oil
2 tbsp. Citrus Blend IL Fiorello Olive Oil for the pan
1/3 cup Greek Yogurt or 1/3 cup Labne
1 large orange (seeds removed) cut into quarters
Process in a food processor until completely pureed.
Powdered sugar for dusting at presentation
- Preheat oven to 350° F
- Place a rack in the middle of the oven
- Prepare a 8 inch spring form pan
Use parchment paper on the bottom and brush with the 2 tbsp. of olive oil
- Beat the sugar and eggs together until soft and fluffy
- Add the flour and baking powder until well incorporated
- Add the butter and the yogurt and mix well
- Add the olive oil and the pureed orange, mix gently to distribute the orange
- Bake for 50-60 minutes until a knife comes out clean
- Allow to cool for 10-15 minutes and remove the springform pan
Dust with powdered sugar or a citrus glaze