Sicilian Rustic Whole Orange Cake

This is my favourite ever orange cake. 

The recipe originates from Sicily. There are different versions, all equally delicious and all very easy to make. 

I am offering you my version with wholemeal flour and brown sugar.

INGREDIENTS

1 1/2 cup wholemeal flour

1/2 cup  almond flour

1 cup brown sugar

100 ml oil ( I use olive oil or coconut oil)

120 ml milk (Very often I use yoghurt mixed with water because I never have fresh milk 😊 )

3 eggs

1 whole orange, NOT treated

1 sachet Baking powder 

1/4 teaspoon Baking soda

1 sachet Vanilla Sugar 

To decorate:

Powdered sugar or orange marmalade, caramelized orange slices....

NOTES: 

I prepare the orange cake batter in my kitchen blender.

Since the orange peel is also used in this dessert, it is absolutely necessary that it is organic, untreated orange. I use oranges with very thin skin as they don`t taste bitter.

Directions:

*Wash the orange very well and
cut it into wedges, including the peel (yes, you got it right. This recipe uses both the pulp and the peel of the whole orange).

*Put the oil, milk and orange wedges in the jug of the  kitchen blender and blend well for about 10 sec, speed 5/highest speed/.

*Add the sugar , vanilla sugar and the eggs and blend again (10 sec. Speed ​​4).

*Finally add the two flours, the baking powder and the baking soda (sifted or whisked very well) . Blend again for 30 sec, Speed ​​4.

*Pour the mixture into a baking  pan with a diameter 24-26 cm , lined with baking paper.

*Bake the orange bread in a preheated oven at 180 ° for about 45 minutes. 

Do the toothpick test before taking it out of the oven.

Let the cake cool before removing it from the baking pan .

Once cold you can sprinkle it with icing sugar, caster sugar  or with orange marmalade.

You can serve your orange cake with ice-cream. 

It is a perfect tea or coffee dessert.

Enjoy!!!