Orange Pecan Cake
When we lived in Rome, I’d buy blood oranges from Bruno, a fruttivendolo (greengrocer) in the Piazza San Cosimato, and my husband would squeeze fresh orange juice for me each morning. It was a ritual I missed when we moved back to the states. Sure you can find blood oranges here for a few weeks – oranges grown in California — but they’re not nearly as good as those flavorful tarocchi oranges from Sicily.
Bruno and tarocchi oranges in the Piazza San Cosimato What a surprise it was then on a recent trip to Costco, when I saw real tarocchi oranges from Sicily. I came home armed with a big bag of not only the tarocchi, but a bag of grapefruits, a pineapple and a huge papaya too. Sadly, though, the oranges fell short of the flavorful citrus fruit I had in Italy, but then again, between the time it took to get them across the ocean to New Jersey, and the limited amount of fruit that two people can consume in a given time, the oranges may have reached their peak before I got to them. So how to use up those oranges remaining in the fridge aside from a daily glass of juice? A quick perusal through my cookbooks and I turned up this cake in the Silver Palate Cookbook, which is listed twice, once as Orange Pecan Bread and again as Orange Cake (same recipe without the pecans). I don’t know why these recipes are called “breads” at all since they’re clearly cake-like, not bread-like. But for some reason, whenever you put the batter into a loaf pan, they become “breads” in most recipe books. Well I’m resisting, sticking with the cake moniker here. This is not something you’d serve with dinner – it’s a dessert, or to be eaten with tea or coffee as a mid-day break. The important thing though, is for you to try it. It is quite flavorful, great for storing in the freezer and easy to make. Well, you do have to beat the egg whites separately but even that is optional I discovered. The first time I made this, I dropped a bit of yolk into the white so I said, “oh forget it, I’ll just make it with whole eggs.” The cake came out fine. But I was curious to see what happened if you followed the recipe exactly and beat the whites and yolks separately. The result was a cake with a lovely “domed” center. I’ve provided photos of both versions so you can see for yourself if you want to go to the trouble of beating the white separately. The recipe also calls for a sweet glaze to be poured over the top while the cake is hot. This glaze really enhances the orange flavor. I poked some holes into the surface of the cake before pouring the glaze on top. Since the tarocchi are blood oranges, the cake has a darker hue than normal, and the syrup streaming down the center in this photo is much more vivid in color than ordinary orange juice. This is a photo of the cake with the more “domed” top, made by beating the egg whites separately. And this cake (as well as the first photo with the single slice on a plate) is the one made by beating the egg white and egg yolk together. Just as delicious, but a flatter top. Either way, it’s worth making. You won’t be sorry. Orange Pecan Cake From The Silver Palate Cookbook Printable Recipe Here 8 T. (1 stick) sweet butter, softened 3/4 cup granulated sugar 2 eggs, separated grated rind of 2 oranges (I used blood oranges, or tarocchi from Sicily) 1 1/2 cups unbleached all-purpose flour 1 1/2 t. baking powder 1/4 t. baking soda pinch of salt 1/2 cup fresh orange juice (about two oranges after straining out the pulp) 1 cup shelled pecans, chopped Orange Glaze 1/4 cup sugar (I used a bit more sugar and a bit more orange juice too to get a little more glaze) 1/4 cup fresh orange juice
- Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2 inch loaf pan.
- Cream the butter. Add 3/4 cup sugar gradually, beating with an electric mixer until light. Beat in the egg yolks, one at a time, and the grated orange rind.
- Sift the flour with baking powder, baking soda and salt, and add dry mixture to the batter alternately with 1/2 cup orange juice, beginning and ending with flour. Gently mix inthe pecans.
- Beat the egg whites until stiff and fold them carefully into the batter.
- Pour batter into the prepared loaf pan, set on the middle rack of the oven, and bake for 50 to 60 minutes.
- Meanwhile make the glaze by heating the sugar and orange juice together in a sauepan and simmering gently for a few minutes until a light syrup forms. Spoon the hot syrup over the cake as soon as it comes out of the oven. Cool in the pan on a wire rack.
Oh, that sounds so delicious, sure wish I had a piece right now with my cup of coffee! I have actually had tarocci oranges before (I grew up in Germany and we got a lot of produce from Italy, Spain, and Greece) and I agree, the taste is amazing.
I'm back to comment again after I got an error code from Blogger earlier.
Even though you said they both taste the same, I have to say the domed one looks gorgeous, especially with that drip down the middle. That photo could seriously be on the cover of a magazine! I would love a slice with my coffee right now.
I love this cake. I used to make it for Thanksgiving and serve it in a bread basket along with the dinner, do you believe?
I will revisit this recipe today. It's a great rainy day to bake!
I saw blood oranges at Whole Foods a few weeks back. I will look for them and try this cake recipe. Your photos are just gorgeous!
I would have never thought to put orange and pecan together, but I bet it's delish! And I agree with Proud Italian Cook, but make mine with espresso 😉
This sounds like a delicious cake or bread! I love the recipes from the Silver Palate. The are timeless!
This cake looks delicious.
I'm loving the blood orange gelato/sorbetto that's in season now.
A fabulous combination! Your cake looks delicious. I love the idea.
We both must have had orange on the brain-yesteday I made a ricotta orange pound cake…love cakes with orange in them…I will have to see if our Costco has those Sicilian oranges you mentioned..
My mother would have called this a tea bread. I would love a slice or two with a cup of tea. The Silver Palate Cookbook has many good recipes. I need to browse through it.
Sigh, think our blood oranges are gone. I wonder about making this with cara cara. The domed bread is of course enticing. In my home, where everything is gobbled down in a New York minute,maybe go for the ease. This is indeed a luscious cake – I am thinking I need to take a tour of Chiao Chow Linda's home…
Blood oranges are a short but much anticipated season. I can't imagine them being more delicious when picked in Sicily.
Beautiful cake Linda and beautiful flowers! I love this cookbook it is like an old friend…
this orange pecan cake is beautifully done. i am growing blood oranges in my garden and once they are ready to be picked, i will have to make something fabulous like this!
Your orange pecan cake look perfect Linda!
When we visited my husband's birthplace town in Calabria there were lemons and blood orange tress everywhere. Ripe fruit was literally rolling in the street. What a wonderful week we had eating orange after blood orange. It is so true they do not taste the same here, probably because they are picked off the tree too early?
This cake sounds and looks so good! I love a dense, moist, flavorful cake such as this and the addition of pecans is perfect!
These cakes with nuts in them remind me of my mom's cakes…the ones she would bake for coffee and impromptu guests.
When I saw the gold trimmed dish with the flowers It could have been a picture taken in my Nonna's kitchen. I didn't think I'd get so emotional. It brought back a flood of memories of all the great but simple food she would make. Thanks for bringing back memories from my childhood. Now I have to try the recipe.
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