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Orange bread

by Ada Parisi
10318 views 5 min read

Doughnuts with orange, Orange fluffy cakes, plum cake with orange… These days it is the triumph of citrus fruits, either because they are in season, because vitamin C is fine and especially in periods where the influence is lurking. So here it comes in handy Sicilian recipe 'orange pan': a soft sweet, soft, It remains wet for a long time and improves with the passage of time, in fact, I suggest you eat it the day after it is baked. Is’ critical that, to prepare the orange pan, you stand up oranges untreated, because the oranges using whole, with all the zest. To make the pan of even more tasty orange I made a slight orange frosting and I garnished with candied orange peel. If you want, you can replace butter with vegetable oil, but I honestly do not really like as a solution. Try it for breakfast, with the Orange Marmalade (of course) spread over. You'll hear in Sicily. And do not forget to have a look at all my PLUMCAKE OF RECIPES, Have a nice day!

PAN ORANGE (Sicilian recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

(Doses for a standard loaf pan or a pan 24-26 centimeters in diameter)

FOR THE DOUGH:

300 grams of flour 00

2 organic oranges

3 eggs

100 grams caster sugar

a pinch of fine salt

100 grams of butter or 50 milliliters of vegetable oil

1 sachet of baking powder

a pinch of cream of tartar and baking soda

butter and flour for the baking mould, to taste

FOR GLAZE AND DECORATION:

100 grams of powdered sugar

orange juice to taste

candied orange peels enough

Procedure

To prepare the orange loaves, Preheat the oven to 180 degrees static. Wash the oranges, them into pieces with the skin and whip. Working in a bowl the egg yolks with the caster sugar, to obtain a frothy and whitish. Then add the mixture of sugar and eggs flour sifted with baking powder, alternating with melted butter. Combine the salt and finally the puree obtained by blending oranges. Stir together until the mixture is smooth. Beat egg whites until stiff and add to the mixture with a spatula, incorporating the egg whites slowly and moving from top to step so that the compound does not disassemble.

Grease and flour a Loaf pan or a baking pan and pour the mixture. Bake and cook the orange loaves for 45-50 minutes without ever opening the oven. Then check by doing the stick proof that the orange bread is cooked: toothpick, tucked in the middle of the cake, He should come out dry. Possibly, continue cooking the orange bread for a few more minutes. Bake and cool the orange cake completely on a gratella.

For the icing, put powdered sugar in a bowl, then slowly combine a little orange juice until you get a white and vischious mixture. Pour it over the cake and spread it with the help of a spatula. Garnish with candied orange peel and good appetite!

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14 comments

Valentina 16 January 2016 - 18:30

Fabulous! I did it with millet flour because I had the House chock (Vegan and gluten free.) By eating hot or cold, yummy!
ADA could you advise me a recipe “dolcepocodolce” with so many seeds (pumpkin Sesame sunflower)? Or even a vegetarian savory recipe but with many seeds? Maybe you've already posted,I didn't find (already tried the pumpkin with stew over the seeds.…by applause,the next day. But I wanted something with seeds starring ...)
Thanks!

Reply
Ada Parisi 16 January 2016 - 19:38

Hi Valentina! Thank you very much! Is’ a recipe almost more like a bread than a cake. Then, recipes with many seeds: Meanwhile, you might try the vegan soup of Chard and leeks with dried fruit and seeds, or the vegetarian salad with pumpkin, cabbage, gorgonzola and seeds. Then you should try one of my breads, I've done so many seeds but you can always increase the amount according to your pleasure. How sweet recipes there are Sicilian cookies covered with sesame seeds, they are fabulous and aren't too sweet. Let me know. A hug, ADA

Reply
Rosita February 25, 2015 - 15:54

It's been a while’ I was looking for a recipe similar, not a normal cake with orange but more like a sweet bread. Thanks I'll definitely try.
Hi Rosita

Reply
Sicilians creative in the kitchen February 25, 2015 - 17:55

Hi Rosita, Thanks for stopping by. I warn you though that is just a bread, in the sense that the result is dense and often, not fluffy and airy like a cake. I say this because many expect a cake and not as. Let me know. ADA

Reply
Rosita February 28, 2015 - 10:36

ADA I tried, but a yogurt Cup + 1 teaspoon baking soda, as leavening agent.
I really liked.
Rosita

Reply
Sicilians creative in the kitchen March 1, 2015 - 13:01

Rosita thanks! Will try it with the yogurt and let you know. Baking soda you added it in baking powder and cream of tartar or have you replaced one of the two? Thanks again!

Reply
Rosita March 2, 2015 - 10:39

I've only used baking soda,No yeast or cream of tartar.
Hi Rosita

Sicilians creative in the kitchen March 2, 2015 - 11:47

Thanks Rosita. A hug, ADA

Andrea February 9, 2015 - 18:36

Is’ for a while now’ I follow you, but now it's time to comment: Great if it is true that look Sicily, is really on TOP. Keep it up

Reply
Sicilians creative in the kitchen February 9, 2015 - 22:26

Thanks, heartfelt thanks. Also because you commented on a poor recipe which I cherish and that and’ so different from rich and fluffy cakes that are all the rage now. ADA

Reply
Hedwig February 7, 2015 - 16:26

I seem to have already seen but I might be wrong but not to forget the prejudice. The Orange Marmalade (only to be able to define that) I love that particular bitter. I'll try to do it and if I already commented it means I lose shots….. Kiss

Reply
Sicilians creative in the kitchen February 9, 2015 - 12:39

Hi Hedwig! I had posted a preview on Fb, and this is the recipe! Try it and especially my Orange Marmalade! I embrace you strong, ADA

Reply
Erika February 7, 2015 - 11:46

It's been so long since I want to try the pan juice and definitely I will do with this recipe! Thanks, It is delicious…

Reply
Sicilians creative in the kitchen 8 February 2015 - 14:18

Erika thanks! Is’ a recipe very poor as see, without adulteration now… Let me know! ADA

Reply

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