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ONLINE COOKING CLASS Pan d’arancio
February 9 @ 18:30 - 20:00

Introduction
Pan d’Arancio, or Orange Bread, is a delightful Sicilian dessert that embodies the bright, zesty flavors of the Mediterranean. This traditional recipe uses a whole orange—peel and all so use an organic one—making it incredibly aromatic and bursting with citrus goodness.
It’s a versatile cake, perfect for breakfast, teatime, or as a simple dessert to share. For a healthier twist, the sugar can be substituted with a natural sweetener like honey or coconut sugar, keeping the cake naturally sweet while maintaining its authentic flavor. Looking forward to cook with you!!!
Ingredients
Metric Measurements
- 200 g all-purpose flour or semolina flour (about 1 2/3 cups)
- 100 g almond flour (about 1 cup)
- 150 g sugar (about 3/4 cup) or 120 g honey/coconut sugar (about 1/2 cup) for a natural alternative
- 100 ml olive oil or vegetable oil (about 7 tablespoons)
- 1 whole orange (organic, unpeeled)
- 3 eggs
- 1 packet of instant active yeast (about 7 g)
US Measurements
- 1 2/3 cups all-purpose flour or semolina flour (200 g)
- 1 cup almond flour (100 g)
- 3/4 cup sugar (150 g) or 1/2 cup honey/coconut sugar (120 g) for a natural alternative
- 7 tablespoons olive oil or vegetable oil (100 ml)
- 1 whole orange (organic, unpeeled)
- 3 eggs
- 1 packet of instant active yeast (about 2 1/4 teaspoons or 1/4 oz)
This easy-to-make cake brings a taste of Sicily to your home. Its zesty orange flavor and moist texture will have everyone coming back for seconds! 🌟🍊
Substitutions for Sugar
If you’d like to use natural sweeteners instead of sugar, here are some options:
- Honey: Use about 1/3 cup + 1 tablespoon (100 g). Reduce the oil by 1 tablespoon (10–15 g) to balance the extra moisture.
- Maple Syrup or Agave Syrup: Use about 1/3 cup + 2 tablespoons (100–110 g). Again, reduce the oil slightly.
- Coconut Sugar: Use the same amount as sugar (3/4 cup, 150 g). It adds a subtle caramel-like flavor to the cookies.