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Italian orange almond cake topped with orange slices and powdered sugar

Italian Orange Almond Cake (Pan d’Arancio)

A classic Sicilian-style cake made with whole oranges, almonds, and olive oil. Moist, fragrant, and naturally gluten-optional, this cake captures the essence of Mediterranean baking with a glossy citrus-honey glaze and a touch of Amaretto.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Italian, Sicilian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 2 small organic Sicilian oranges thin-skinned, about 450 g total
  • 200 g raw Marcona almonds lightly toasted, cooled, then ground (or blanched almond flour)
  • 90 g fine polenta or stone-ground cornmeal; rice flour for GF
  • 3 large eggs room temperature
  • 100 ml extra-virgin olive oil fruity, good quality
  • 80 g acacia honey
  • 60 g raw cane sugar
  • 8 g baking powder about 2 tsp
  • 0.5 tsp fine sea salt
Signature Enhancers
  • 15 ml Amaretto or Strega, Grand Marnier, or orange liqueur
  • 1 tsp vanilla bean paste
  • 0.25 tsp ground cardamom
Citrus-Honey Glaze
  • 40 ml fresh orange juice about ½ orange
  • 1 Tbsp wildflower honey
  • 30 g icing sugar sifted
Optional Garnish
  • 2 Tbsp toasted almond flakes
  • 2 pieces candied orange wheels

Equipment

  • 9-inch springform pan
  • Saucepan
  • Blender or food processor
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Method
 

  1. Step 1 – Prep the Oranges: Rinse, scrub, and trim oranges. Place in saucepan, cover with cold water, bring to a gentle boil, and simmer 15 minutes. Drain, cool, quarter, remove seeds, and purée the whole fruit (peel on). You need about 280 g purée.
  2. Step 2 – Dry Mix: Whisk ground almonds, polenta, baking powder, salt, and cardamom until even.
  3. Step 3 – Wet Mix: Beat eggs, sugar, and honey until pale and foamy (≈3 minutes). Stream in olive oil, then fold in orange purée, Amaretto, and vanilla.
  4. Step 4 – Combine: Add dry mixture in two additions, folding gently. Batter should be thick but pourable.
  5. Step 5 – Bake: Grease and line a 9-inch springform. Pour batter, tap pan twice to remove air. Bake 35–40 min at 170 °C / 340 °F until a skewer shows moist crumbs.
  6. Step 6 – Glaze: While cake cools 10 min, whisk orange juice, honey, and icing sugar. Brush over warm cake for a shiny finish.
  7. Step 7 – Cool & Serve: Release ring, cool completely on rack before slicing for a clean crumb.

Notes

Store covered at room temperature up to 5 days or refrigerated 1 week. Freeze slices up to 2 months. Flavor improves on day 2 as citrus and almonds meld.