Best Italian Orange Drizzle Cake Recipes

BRIGHT CITRUSY ITALIAN ORANGE CAKE (SICILIAN WHOLE ORANGE CAKE)

Steps:

• CANDIED ORANGES: Combine the water and sugar together in a medium saucepan; bring to a boil over high heat. When boiling, lower the heat to medium-low, gently add in the orange slices, making sure they are mostly covered in the syrup, and simmer for 15 minutes, stir and move the slices around often so that all of them soak evenly. Once cooked, turn off the heat, remove from heat and allow them to cool for several minutes until you can handle the slices with needle-nose tongs or with your fingertips. Prep while the oranges are soaking in syrup.
• PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9-inch springform pan with cooking spray on the bottom, up the sides, and line the pan with a sheet of parchment paper. Zest the remaining two oranges using a zester. Remove all of the white pith from the orange using a paring knife and cut the oranges into small pieces (remove seeds and any additional pith to keep the cake from being too bitter.) Place the cut-up orange segments and zest in a food processor and pulse the oranges until they break down into an applesauce-like consistency. Arrange the soaked orange slices in the springform pan in a scaled overlapping pattern; set aside. Do not discard the syrup.
• MIX: In the bowl of a stand mixer, whip together the eggs and granulated sugar until it pale and fluffy, about 5 minutes. Slowly stream in the olive oil with the mixer running. Add the flour, kosher salt, nutmeg, and baking powder and combine on the 'stir' setting. Add the yogurt as the mixer is running and continue to mix until incorporated. Then, add the vanilla, pulsed orange mixture, and stir until the batter is combined.
• BAKE: Pour the cake batter into the prepared baking pan. Smooth out the top of the cake and bake the cake for 47-57 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for at least 30 minutes before attempting to remove it. Run a knife along the inner rim of the springform pan to help release the cake. Release the spring and remove the rim. At this point, allow the cake to cool completely before attempting to level it with a serrated knife. Once cooled, place a plate over the cake, gently flip, and peel back the parchment paper. At this point, you can brush any remaining orange syrup on the cake to give it a beautiful sheen. Slice and serve!

ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
• Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
• While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.

SICILIAN ORANGE CAKE RECIPE | "PAN D'ARANCIO"

Steps:

• Wash the orange really carefully. Cut the orange with the peel into pieces, removing any seeds. Put in a food processor and blend everything until smooth and set aside.
• Put the eggs with the sugar in the mixer. Mix well for about 5 minutes until the mixture is light and fluffy. Then add the seed oil a little at a time.
• Now add then the orange puree, mixing well on medium speed without turning off the mixer. Add the sifted "00" flour a little at a time and continue to work with the mixer. Finally add the almond flour and the baking powder.
• Pour the mixture into a round springform pan with a diameter of 22 cm (9 inch) covered with parchment paper. Place in a preheated oven at 180°C (350 ° F) for about 40 minutes. Check the cooking with a toothpick. Remove from the oven and let it cool. Decorate with icing sugar.

ITALIAN ORANGE DRIZZLE CAKE

Steps:

• Melt butter.
• Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk).
• Fold in melted butter with a large metal spoon.
• Sieve flour and baking powder together and gently fold into egg mixture.
• Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes.
• Cool for 5-10 minutes in the tine before turning out to cool completely.
• To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.

ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/Fan 160C/Gas Mark 4. Beat the butter and 225g sugar together until pale and creamy. Add the eggs, one at a time, slowly mixing through after each addition.
• Sift in the flour then add the zest of the orange and mix until well combined.
• Line a loaf tin with grease-proof paper then spoon in the mixture and level the top.
• Bake for 45-50 minutes until a thin skewer inserted into the middle comes out clean.
• While the cake is cooling in its tin, mix the juice of the orange with the 25g sugar. Prick the warm cake all over with a fork and drizzle the drizzle over the top.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days and will freeze for up to 1 month.