Sicilian Orange Cake Recipe

Sicilian Orange Cake a italian delicy. The sugar cane syrup and orange zest gives the Sicilian Orange Cake a prefect taste.


Health IndexAverageCuisine
DishInterest Group


 Eggs2 , separated
 Egg yolk1
 Ground almonds1⁄4 Pound
 Cane sugar syrup1⁄2 Cup (8 tbs)
 Candied orange peel2 Ounce, chopped (peel)
 Oil1 Teaspoon
 Cointreau3 Tablespoon
 Confectioners sugar5 Ounce (icing)
 Cognac1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1883 Calories from Fat 300

% Daily Value*

Total Fat 33 g51.5%

Saturated Fat 5.3 g26.6%

Trans Fat 0 g

Cholesterol 608 mg

Sodium 276.8 mg11.5%

Total Carbohydrates 364 g121.2%

Dietary Fiber 15.5 g61.8%

Sugars 187.8 g

Protein 24 g48.9%

Vitamin A 33.1% Vitamin C 367%

Calcium 34.1% Iron 23.9%

*Based on a 2000 Calorie diet


Cut the oranges in half and squeeze the juice.
Whisk the 3 egg yolks in a bowl.
Add the ground almonds, all but 2 (1) tablespoons of the cane sugar syrup, 1/4 cup (3 tablespoons) of orange juice and the chopped candied zest (peel).
Beat thoroughly.
Whisk the egg whites to firm peaks and fold carefully into the mixture.
Oil a 6 inch (15 cm) souffle mold (mould) and cover the base with a circle of oiled non-stick parchment (greaseproof paper).
Spoon the dough into the mold (mould).
Microwave, uncovered, for 6 minutes on MEDIUM-HIGH.
Leave the gateau to stand for 5 minutes.
Turn out on to a plate.
Remove the non-stick parchment (greaseproof paper).
Mix 1/3 cup (4 1/2 tablespoons) of orange juice with the remaining cane sugar syrup and the Cointreau.
Pour over the cake while still hot.
Leave to cool completely.
Mix the confectioners' (icing) sugar to a thick paste with 3 (2) tablespoons of hot water and the cognac.
Spread over the cake and chill until set.