Sicilian Whole Orange Cake

Sicilian Whole Orange Cake is a classic Italian dessert that highlights the bright flavor of oranges by using the entire fruit—rind and all. Unlike American-style cakes, it has a denser crumb, similar to European tortes, but is incredibly moist and bursting with citrus aroma. This version includes a simple orange glaze that soaks into the warm cake, adding even more flavor and creating a shiny, sweet finish. If you’re a citrus lover, this is one of those recipes you’ll come back to over and over again.

Why You’ll Love Sicilian Whole Orange Cake

• Whole orange magic: The peel, juice, and pulp give a deep, natural orange flavor.
• Dense yet moist texture: A European-style cake that’s rich but not heavy.
• No waste baking: You use the entire orange—eco-friendly and flavorful.
• Easy ingredients: No special flour or equipment needed beyond a food processor.
• Crowd favorite: This cake is a hit every time—especially with tea or espresso.

Ingredients

Cake:

• 3 eggs
• 1 ⅛ cups sugar
• 2 cups all-purpose flour
• 2 ½ tsp baking powder OR 1 packet Italian Pane Degli Angeli vanilla baking powder
• ⅓ cup salted butter, softened
• ⅓ cup plain Greek yogurt (sour cream also works)
• 1 orange (approximately 1 large, sweet, organic; washed and cut into pieces, seeds removed but peel kept)
• 1 tsp vanilla extract (only use if using plain baking powder)

Glaze:

• 2 ½ oz freshly squeezed orange juice (from one large, organic orange)
• 3 tablespoons sugar

Directions

Preheat the oven and prepare the pan

• Preheat your oven to 350°F (175°C).
• Grease an 8-inch springform pan, and line the bottom with parchment paper. Optionally line the sides for clean edges. Grease the paper as well.

Beat eggs and sugar

• In a large mixing bowl, combine 3 eggs and 1⅛ cups sugar.
• Beat with an electric mixer until the mixture is pale, thick, and fluffy.

Add dry ingredients and fat

• In a separate bowl, sift together 2 cups all-purpose flour and 2½ tsp baking powder (or Pane Degli Angeli).
• Gradually add the flour mixture to the egg mixture, alternating with ⅓ cup softened butter.
• Mix until well incorporated, then stir in ⅓ cup Greek yogurt.

Process the orange

• Cut the entire orange (remove seeds but keep the peel) into chunks.
• Place it in a food processor or blender and process until nearly pureed. The mixture should still have some texture but no large chunks.
• Stir the processed orange into the batter.
• If you’re using plain baking powder, add 1 tsp vanilla extract here.

Pour and bake

• Pour the batter into your prepared springform pan and level the top.
• Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
• Remove from oven and let cool in the pan for about 15 minutes. Then release the springform and transfer the cake to a wire rack.

Make the Glaze

Prepare the orange glaze

• In a small saucepan, combine 2½ oz freshly squeezed orange juice with 3 tablespoons sugar.
• Heat over medium-low, stirring until the sugar dissolves. Simmer gently for 3–5 minutes, or until slightly syrupy.

Glaze the cake

• While the cake is still warm, spoon or brush the hot glaze over the top.
• Let the glaze soak in and allow the cake to cool completely before slicing. The cooler the cake, the cleaner the slices.

Pro Tips and Variations

• Use organic oranges: Since you’re using the peel, organic is best to avoid wax or pesticides.
• Don’t skip the food processor: It’s essential for breaking down the orange finely enough.
• Try blood oranges for a deeper flavor and a slight reddish hue.
• Want a candy-like top? Simmer the glaze longer until syrupy—it’ll harden into a glossy shell as it cools.
• Alternative pans: Works well in a loaf pan or short bundt pan. For a taller bundt, increase the recipe by 1.5x.

Serving Suggestions

• Serve with espresso, cappuccino, or English breakfast tea.
• Top with whipped cream, crème fraîche, or a dusting of powdered sugar.
• Excellent for brunch, dessert, or as an afternoon cake.

Storage / Reheating

• Room temp: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps for up to 5 days chilled; bring to room temp before serving.
• Freeze: Wrap slices individually and freeze for up to 3 months. Thaw at room temp.

FAQs

Can I use a blender instead of a food processor?
A: Yes, as long as it breaks the orange into a nearly pureed consistency without large chunks.

Is the cake bitter from the peel?
A: No, as long as you use a sweet orange and remove all seeds, the flavor is rich and fragrant, not bitter.

Can I make this gluten-free?
A: Yes! Many readers report great results using a cup-for-cup gluten-free flour blend.

Can I skip the glaze?
A: Absolutely. The cake is flavorful enough without it, but the glaze enhances the citrus profile.

Conclusion

The Sicilian Whole Orange Cake is a rustic, flavor-packed dessert that showcases the brilliance of using every part of the fruit. It’s simple to make, smells like an Italian bakery, and delivers a citrus punch in every bite. If you love orange desserts or just want to bake something uniquely delightful, this cake is a must-try that you’ll proudly share again and again.