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)Print This
- (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
To prepare the orange pan, 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 with a movement from the step so that the compound does not disassemble.
Grease and flour a Loaf pan or a baking pan and pour the mixture. Bake the orange pan for 45-50 minutes without opening the oven. Then check doing the toothpick test that orange pan is cooked: toothpick, tucked in the middle of the cake, He should come out dry. Possibly, continue cooking the orange pan for a few minutes. Remove from oven and allow to cool completely orange pan on a wire rack.
For the icing, put powdered sugar in a bowl, then add slowly a little’ juice d’ White and orange until the mixture is sticky. Pour it over the cake and spread it with a spatula. Decorate with candied orange peels and Bon Appetit!