Pan d'Arancio (Sicilian Orange Cake)

This is a plain cake, which is not to say it doesn’t deliver; it does. What’s particularly notable is that this recipe, which comes from Sicily (land of citrus!), calls for puréeing an entire orange, skin and all (minus seeds), and mixing it into the batter. It’s different, by the way, from the famous Claudia Roden version, in which oranges are boiled w…