By ashling pluto
Pandarancio (italian "orange bread")
5 steps
Prep:20minCook:50min
Quick and easy Italian loaf-style cake. Zesty, moist, so so addictive even if you slice it and pop it in the toaster to serve warm with a nice scoop of vanilla ice cream!
It can easily be turned dairy free (use any milk you like), and if you prefer a more Mediterranean feel, you can use extra virgin olive oil.
I've made this with moscato wine instead of limoncello once and it tasted amazing!
Updated at: Thu, 17 Aug 2023 02:31:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
36
High
Nutrition per serving
Calories343.2 kcal (17%)
Total Fat12.3 g (18%)
Carbs52.1 g (20%)
Sugars29.2 g (32%)
Protein4.6 g (9%)
Sodium108.6 mg (5%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
300gorange
whole, organic, peel included
280gcake flour
240gsugar
100gmilk
it's great with almond milk, any milk works!
100golive oil
can substitute 50g melted coconut oil + 50g neutral oil
3eggs
3 tablespoonslimoncello
any citrusy alcoholic beverage works
8gbaking powder
turmeric
for colour, option
ginger powder
al
chocolate chips
to taste
Instructions
Step 1
Cut whole orange into pieces (peel included!) and remove all seeds. Place in a food processor with oil and milk (and turmeric, if you're adding it)
Food ProcessorMix
KnifeStep 2
In a bowl mix eggs and sugar and beat with a mixer until almost white and foamy, add the limoncello and mix some more.
MixerMixStep 3
Combine the orange and egg mixtures and slowly mix in the flour with the baking powder (pour it in three times to avoid overmixing)
Step 4
Fold in the chocolate chips and pour in a regular loaf pan lined with parchment paper. You can decorate your cake with a slice of orange on top :)
Loaf PanStep 5
Bake in a preheated static oven at 180°C for around 40-50 minutes, or until a skewer comes out clean
OvenHeatNotes
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