Sicilian Whole Orange Cake

Why You’ll Love This Recipe

This cake stands out because it uses the whole orange, offering a bold, natural citrus flavor with every bite. The texture is dense yet tender, and the subtle sweetness makes it perfect for any time of day. It’s also a breeze to make with minimal ingredients and effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole organic orange (seedless, with thin skin)

• 1 cup sugar

• 3 large eggs

• 1⅔ cups all-purpose flour

• ⅓ cup plain yogurt

• ⅓ cup softened butter

• 2½ teaspoons baking powder (or Paneangeli)

• Optional glaze: orange juice and powdered sugar

Directions

1. Preheat oven to 350°F (175°C).

2. Prepare an 8-inch springform pan by greasing and lining it with parchment paper.

3. Cut the orange into chunks and remove any seeds. Blend the orange (peel, pulp, and juice) in a food processor until smooth.

4. In a large mixing bowl, beat eggs and sugar until light and fluffy.

5. Sift together the flour and baking powder. Gradually mix into the egg mixture along with the butter and yogurt.

6. Stir in the blended orange and mix until fully incorporated.

7. Pour batter into the prepared pan and bake for 45–50 minutes, or until a skewer inserted comes out clean.

8. Allow to cool before removing from the pan. Optionally, drizzle with a glaze made from orange juice and powdered sugar.

Servings and Timing

• Servings: 8–10

• Prep Time: 15 minutes

• Cook Time: 45–50 minutes

• Total Time: 1 hour

Variations

• Blood Orange: Substitute with blood orange for a richer color and deeper flavor.

• Cranberry Orange: Add fresh or dried cranberries to the batter.

• Lemon Twist: Use a whole lemon instead of orange for a tart version.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 2 months. Let it thaw at room temperature before serving.

FAQs

1. Do I really use the whole orange?

Yes, peel and all—just be sure to remove any seeds and use a thin-skinned, sweet orange.

2. Can I use a blender instead of a food processor?

Yes, but ensure the orange is finely blended for the best texture.

3. Is the orange flavor bitter?

Not if you use a sweet, thin-skinned orange. Avoid thick-skinned or bitter varieties.

4. Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour substitute for best results.

5. What type of yogurt is best?

Plain, full-fat yogurt works best, but Greek yogurt is a good alternative.

6. Can I skip the glaze?

Absolutely, the cake is flavorful enough on its own.

7. What’s Paneangeli?

It’s a vanilla-flavored Italian baking powder. Regular baking powder is a suitable substitute.

8. Can I make this in a loaf pan?

Yes, just adjust the baking time slightly depending on the size of your pan.

9. Can I use other citrus fruits?

Yes, lemons or mandarins work well with this recipe too.

10. Is this cake freezer-friendly?

Yes, it freezes beautifully. Wrap it tightly and store for up to 2 months.

Conclusion

This Sicilian Whole Orange Cake is a delightful celebration of citrus. With its bright flavor, tender crumb, and minimal prep, it’s a stunning dessert that’s as easy to make as it is to enjoy. Whether for a gathering or a simple family treat, it’s sure to impress!

Sicilian Whole Orange Cake

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• Author: Chef Sara
• Total Time: 1 hour
• Yield: 8–10 servings
• Diet: Vegetarian

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Description

Sicilian Whole Orange Cake is a vibrant and moist dessert made using the entire orange—peel, pulp, and juice—for an intense citrus flavor. This rustic yet elegant cake is perfect for coffee or tea time, with a tender crumb and irresistible orange aroma. It’s easy to make with minimal ingredients and is a delightful treat for any occasion.

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Ingredients

1 whole organic orange (seedless, with thin skin)

1 cup sugar

3 large eggs

1⅔ cups all-purpose flour

⅓ cup plain yogurt

⅓ cup softened butter

2½ teaspoons baking powder (or Paneangeli)

Optional Glaze:

Orange juice

Powdered sugar

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Instructions

• Preheat your oven to 350°F (175°C).

• Prepare an 8-inch springform pan by greasing it and lining it with parchment paper.

• Cut the orange into chunks and remove any seeds. Blend the orange (peel, pulp, and juice) in a food processor until smooth.

• In a large mixing bowl, beat eggs and sugar until light and fluffy.

• Sift together the flour and baking powder. Gradually mix the flour mixture into the egg mixture along with the butter and yogurt.

• Stir in the blended orange and mix until fully incorporated.

• Pour the batter into the prepared pan and bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.

• Allow the cake to cool before removing it from the pan. Optionally, drizzle with a glaze made from orange juice and powdered sugar.

Notes

For a richer color and flavor, try using blood oranges.

Add cranberries for a cranberry-orange twist, or swap the orange for a lemon for a tart variation.

The cake can be stored at room temperature for up to 3 days or frozen for up to 2 months.

No glaze? No problem! The cake is flavorful enough without it.

• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian