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.
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
Instructions
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Preheat your oven to 350°F (175°C).
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Prepare an 8-inch springform pan by greasing it and lining it with parchment paper.
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Cut the orange into chunks and remove any seeds. Blend the orange (peel, pulp, and juice) in a food processor until smooth.
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In a large mixing bowl, beat eggs and sugar until light and fluffy.
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Sift together the flour and baking powder. Gradually mix the flour mixture into the egg mixture along with the butter and yogurt.
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Stir in the blended orange and mix until fully incorporated.
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Pour the batter into the prepared pan and bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
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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
