Why You’ll Love This Recipe
This cake is the perfect combination of rich and refreshing. The use of fresh oranges in both the batter and candied topping provides an intense citrus flavor that pairs beautifully with the light, moist texture. Whether you're hosting a gathering or indulging in a personal treat, this Italian Orange Cake will delight anyone with its natural sweetness and elegance.
Ingredients
For the Candied Oranges:
- ¾ cup water
- ¾ cup granulated sugar
- 2 medium oranges, sliced into ⅛-¼ inch slices
For the Orange Cake:
- 2 medium oranges
- 3 large eggs, room temperature
- 1 ¼ cups granulated sugar
- 1 ¾ cups all-purpose flour
- ½ teaspoon kosher salt
- Pinch of nutmeg (optional)
- 1 tablespoon baking powder
- 5 tablespoons olive oil
- 5 tablespoons plain yogurt, room temperature
- 2 teaspoons vanilla extract
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare Candied Oranges: In a saucepan, combine water and sugar. Bring to a boil, then simmer with orange slices for 15 minutes. Let cool.
- Preheat and Prep the Pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray with cooking spray.
- Process Oranges: Zest and pulse the two oranges until smooth.
- Mix Cake Batter: Beat eggs and sugar until fluffy. Gradually add olive oil, yogurt, vanilla, and the processed orange mixture. Add dry ingredients and mix until smooth.
- Bake: Pour the batter over the candied oranges in the prepared pan. Bake for 47-57 minutes until set.
- Cool: Allow the cake to cool for 30 minutes before removing from the pan.
Servings and Timing
- Servings: 10-12 slices
- Prep time: 15 minutes
- Cook time: 55 minutes
- Total time: 1 hour 15 minutes
Variations
- Add a Glaze: Brush with any leftover syrup for extra shine and flavor.
- Use Other Citrus: Try using blood oranges or grapefruits for a different flavor twist.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Reheating: Serve at room temperature for the best flavor. If refrigerated, allow to come to room temperature before serving.
FAQs
Can I use bottled orange juice instead of fresh oranges?
Fresh oranges are key to the flavor, so it's best to use them rather than bottled juice.
Can I make this cake ahead of time?
Yes, this cake stores well for a couple of days and actually tastes even better the next day.
Can I freeze the cake?
Yes, freeze the cake for up to 1 month. Thaw at room temperature before serving.
What can I serve this cake with?
Pair with whipped cream or gelato for a decadent finish.
How do I know when the cake is done?
Check with a toothpick inserted into the center—if it comes out clean, the cake is done.
Conclusion
This Italian Orange Cake is a refreshing, flavorful treat that brings the brightness of citrus into a tender cake. It's perfect for dessert or as a festive centerpiece for any gathering. The simplicity of the ingredients highlights the natural orange flavor, making this cake a must-try for citrus lovers!
Italian Orange Cake
- Total Time: 1 hour 15 minutes
- Yield: 10-12 Servings
- Diet: Vegetarian
Description
This Italian Orange Cake, or "Torta all'Arancia," is a zesty, citrus-infused dessert that brings the fresh, sweet flavor of oranges to life in a simple yet flavorful cake. With a moist texture, refreshing orange taste, and a delicate glaze, it's the perfect treat for any occasion. Inspired by the sunny groves of Sicily, this cake will delight with its natural sweetness and elegance.
Ingredients
For the Candied Oranges:
- ¾ cup water
- ¾ cup granulated sugar
- 2 medium oranges, sliced into ⅛-¼ inch slices
For the Orange Cake:
- 2 medium oranges
- 3 large eggs, room temperature
- 1 ¼ cups granulated sugar
- 1 ¾ cups all-purpose flour
- ½ teaspoon kosher salt
- Pinch of nutmeg (optional)
- 1 tablespoon baking powder
- 5 tablespoons olive oil
- 5 tablespoons plain yogurt, room temperature
- 2 teaspoons vanilla extract
Instructions
- Prepare Candied Oranges: In a saucepan, combine water and sugar. Bring to a boil, then simmer with the orange slices for 15 minutes. Let cool.
- Preheat and Prep the Pan: Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray with cooking spray.
- Process the Oranges: Zest and pulse the two oranges until smooth.
- Mix the Cake Batter: Beat eggs and sugar until fluffy. Gradually add olive oil, yogurt, vanilla, and the processed orange mixture. Add dry ingredients and mix until smooth.
- Bake: Pour the batter over the candied oranges in the prepared pan. Bake for 47-57 minutes until set.
- Cool: Allow the cake to cool for 30 minutes before removing from the pan.
Notes
- Add a Glaze: Brush with any leftover syrup for extra shine and flavor.
- Use Other Citrus: Try using blood oranges or grapefruits for a different flavor twist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
