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Pan d’arancio: the perfect marriage between Sicilian almonds & oranges

Have you ever heard of a Sicilian cake called “pan d’arancio”?


The pan d’arancio (literally orange bread) is a typical cake prepared in the province of Palermo that eminently combines two typical products that Sicily offers during the winter and the spring season: oranges and almonds.
It is a soft orange-flavored sponge, perfect for any occasion: a birthday, a rich breakfast or a Sunday afternoon tea with family and friends. 

It has an extremely delicate taste and it can be served either with a sprinkle of icing sugar or with a bit of more character, the proper orange icing on top. Absolutely delicious!


Ingredients and preparation:

200 gr. 00 raising flour
100 gr. ground almonds
150 gr. caster sugar
150 gr. butter
1 large orange (zest and juice)
3 eggs

For the icing:

100 gr. icing sugar
the juice from 1 orange

1.In a large bowl mix the eggs with the sugar, whisk well until properly and smoothly beaten. 2. Add the grounded almonds plus the raising flour, finally the melted butter. 3. In a blender put the whole orange (previously rinsed) in pieces (better if a biological one). 4. Once it has become a pure’ add it to the rest of the mixture until is smooth. 5. Pour the mix in a baking tin previously buttered and floured and bake in the oven for about 40 minutes. Temperature should be 180°degrees.

To check the cake open the oven after 30 minutes (never before) and try it with a wooden stick to see if it’s still uncooked or humid in the middle. Try again, if required, a second time after 10 minutes.


Prepare the icing in a plate by melting the orange juice with the icing sugar until you get a semi thick icing that you can pour on top of the cake and on the side using a spatula. You can also decorate it with small orange candies on top. 
You will find that this typical cake not only is exquisite but is also extremely genuine. You can find it in all the main pasticcerie (patisserie shops) in the capital. Enjoy!


To see a lighter version of the Pan d’arancio click HERE

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