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!
(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
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
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!