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Orange bread

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To prepare the orange bread, just insert all the ingredients into the mixer, even the whole oranges including the peel, and the dessert is soon done. A very simple and easy recipe to prepare for breakfast or snack. A soft orange plum cake with a perfectly moist consistency and characterized by an intense aroma of orange and almonds. Pan d'orange is a typical Sicilian dessert, particularly from the Palermo tradition, very fragrant and rich in vitamins where nothing is wasted. For those who want a sciuè sciuè recipe, try putting all the ingredients in the mixer. The result is guaranteed!

RECIPE

Scope Breakfast, Desserts
  • 1 large orange biological
  • 200 g farina 00 sifted
  • 50 g almond flour
  • 200 g powdered sugar
  • 3 egg room temperature
  • 100 ml sunflower oil
  • 1 sachet baking powder
  • 1 vial orange flavour

For the orange syrup

  • 1 large orange biological
  • 100 ml Orange juice biological
  • 100 g sugar
  • After having washed the orange well, cut it into pieces and blend it all including the peel, until you obtain a puree.

  • Separately, in a large bowl, add the eggs and sugar. Beat them for about 10 minutes with an electric whisk until you obtain a frothy and whitish mixture.

  • Add the seed oil, the orange puree and the aroma in the vial. Stir gently with the whisk for a few seconds.

  • Now, add the flours little by little and with the help of a spatula, turn gently from bottom to top. Be careful not to dismantle the mixture.

  • Finally add the sifted yeast. Mix the mixture so that it is homogeneous.

  • Butter and flour a 25×10 cm plumcake mold. Pour all the mixture inside and bake in static mode at 180°C on the intermediate level for 40 minutes. Before taking the plum cake out of the oven, always do the toothpick test to make sure it is cooked inside too.

  • In the meantime, prepare the orange syrup: cut the orange into not too thick slices. Place it in a large pan together with the sugar and orange juice, cook for a few minutes until all the sugar has dissolved and the mixture has thickened.

  • Remove the plumcake from the oven onto a serving plate, wait for it to cool, then brush the entire surface with the syrup and place the caramelized orange slices on top.

For those who want to make the sciuè sciuè recipe:

  • In a blender, blend the orange cut into pieces until it becomes a puree.
  • Then, add the eggs, icing sugar and flavouring. Blend for a few minutes until the mixture is light and fluffy.
  • Add the seed oil.
  • Add the flours little by little and continue blending.
  • Finally add the yeast, blend for a few more seconds until you obtain a smooth mixture.
  • Pour into the buttered and floured mold and bake.

If you want to speed up the preparation of the syrup you can also use orange marmalade diluted with a little water.
The orange cake can be kept soft for two or three days under a glass bell jar. If there are ever any pieces left, you can also freeze them 🙂

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