Sicilian salted olive oil orange cake

4 servings
35 min
25 min
Very Easy


Number of serving: 4
3 Very Ripe Naval Oranges or 5 Blood Oranges

2 1/2 cups of sugar

2 1/2 cups of All Purpose Flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoon Vanilla Extract

6 Tablespoons or 3/8 cups of Extra Virgin olive oil

1/4 cup confectioner's sugar

2 teaspoons of Orange Blossom Water

small pinch of freshly grated cinnamon

small pinch of saffron


  • Cut ends off of 2 naval or 3-4 blood oranges, cut into quarters lengthwise, remove all seeds and using an adequate amount of water to cover the oranges, bring to a boil.
  • Drain and repeat twice more with new water each time. Juice the remaining oranges to get about 1/4 cup of juice.
  • In a pan, add 4 cups of water, 1 1/4 cups of sugar and the orange slices, cook over medium high heat stirring often until the peels can be easily pierced with a fork, about 30 minutes.
  • Set aside and let cool to room temperature.




Fabulous recipe.

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