Sicilian Orange Bread, known as Pan d'Arancio, is a popular dessert from Sicily, Italy. It is a type of pound cake with a pleasant orange flavor and covered in powdered sugar icing. It's perfect as a dessert or for an Italian breakfast. What distinguishes this dessert is the addition of whole oranges, including peels, directly into the batter. The result is a soft, lightly moist pound cake with a delightful citrus taste. Preparation of Sicilian Orange Bread can vary between families in Sicily. This recipe was shared by a Sicilian friend who enjoys topping the cake with a thick layer of icing for an "orange sorbet" texture and appearance.

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INGREDIENTSNonstick Standard Bread Loaf Pan 22 x 12 cm (8,5x4,4 inch) https://amzn.to/3UKpW45:
• 1 medium orange
• 2 eggs, at room temperature
• 170 g sugar (¾ cup plus 1 tbsp)
• 130 ml seed oil (½ cup)
• 10 g baking powder (1 tbsp )
• 200 g 00 flour or allpurpose flour (1⅔ cups)
• A pinch of salt
• 120 g icing sugar (1 cup)
• 6 tablespoons orange juice (approximately)

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INSTRUCTIONS:
1. Puree the cut orange pieces in a blender.
2. Whip the eggs with the sugar. Add the oil, yeast, flour, and salt and blend to a smooth batter.
3. Pour the batter into a rectangular mold and bake 180 °C (ca 356 °F) for approximately 45 minutes.
4. Check for doneness using a toothpick.
5. Let the cake cool completely.
6. Mix the icing sugar with the orange juice and pour over the cooled cake.
7. Cut into slices and serve.

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