Orange Cake (Sicilian)

This Sicilian whole orange cake is incredibly moist, bursting with fresh orange flavour and made using the entire orange - peel and all. Simple yet elegant, it’s perfect for breakfast, tea time, or as a light dessert.

Orange Cake:
1 whole orange, medium-sized, washed and quartered, seeds removed
3 large eggs
1 cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup extra-virgin olive oil
1½ cups all-purpose flour, unbleached
1½ tsp. baking powder
¼ tsp. sea salt

Glaze:
½ cup Monk Fruit Sweetener with Erythritol (Powdered)
2-3 Tbsp. orange juice, freshly squeezed
1 orange, freshly zested

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour an 8" round cake pan or line it with parchment paper.

In a blender or food processor, add the whole orange (peel included), eggs, sugar, and oil. Blend until smooth and fully combined.

In a large mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the orange mixture to the dry ingredients, stirring just until combined. Do not overmix.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Glaze:
In a small bowl, whisk together powdered sugar and orange juice to make a smooth glaze. Drizzle over the cooled cake and sprinkle with orange zest before serving.

Makes 8 servings.