This recipe comes from an Italian website and they suggest serving it for breakfast with a glass of freshly squeezed orange juice. I like it better as an afternoon snack with a cup of tea. Either way, it’s moist and delicious.
Sun Oven Orange Bread
(Pan d’Arancia, adapted for the Sun Oven from Non Sprecare)
2 organic oranges with peel, quartered
2 cups all-purpose flour
3 large eggs
1 cup sugar
1 cup coconut oil or unsalted butter
1 tablespoon baking powder
1/2 cup powdered sugar
1 to 2 tablespoons orange juice
Set Sun Oven out to preheat. Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper; set aside.
Put the oranges, peel and all, in the bowl of a food processor and process until a paste like consistency. Add the remaining ingredients and process until well combined. The batter will be thick. Pour the batter into the prepared pan and bake in the Sun Oven until golden on top and a toothpick inserted into the center of the cake comes out clean, 45 minutes to 1 hour. Cool on rack for 10 minutes. Put the powdered sugar in a small bowl and stir the orange juice, 1 teaspoon at a time, until reaching the right consistency. Remove the side of the pan. Spread glaze on the cake and let cool completely.