Sicilian Whole Orange Cake

A moist, aromatic citrus cake made with an entire orange—peel and all—for bold flavor and Italian charm.

This Sicilian Whole Orange Cake is a vibrant, sun-kissed dessert that brings the flavors of the Mediterranean to your table. Made with a whole orange—including the rind—and blended into a delicate, moist crumb, this cake is bursting with natural citrus flavor. With minimal prep and simple ingredients, it’s a wonderfully easy cake that’s equally elegant for dinner parties or casual afternoon tea. A sweet orange glaze gives it a glossy finish and boosts the zesty flavor even more.

Why You’ll Love This Recipe

• Made with a Whole Orange – No peeling or zesting required. The entire fruit gets blended into the batter.
• Incredibly Moist & Luscious – Thanks to Greek yogurt and butter, every bite is soft and tender.
• One-Bowl Simplicity – No complicated steps—just mix, bake, and glaze.
• Naturally Flavored – No artificial orange extract here—just real, fresh fruit flavor.
• Perfect for Any Pan – Works in loaf tins, springform pans, and even bundt pans.

Ingredients

For the Cake:

• 3 large eggs
• 1⅛ cups (225g) granulated sugar
• 2 cups (250g) all-purpose flour
• 2½ tsp baking powder or 1 packet Pane Degli Angeli vanilla baking powder
• ⅓ cup (75g) salted butter, softened
• ⅓ cup (80g) Greek yogurt (or sour cream)
• 1 large orange (organic, sweet, seeds removed, cut into pieces with rind)
• 1 tsp vanilla extract (only if using plain baking powder)

For the Orange Glaze:

• 2½ oz (75ml) fresh orange juice
• 3 tbsp granulated sugar

Instructions

1. Prepare the Pan:
Preheat oven to 350°F (175°C). Grease and line the base of an 8-inch springform pan with parchment paper. Optional: line the sides for cleaner edges.

2. Make the Cake Batter:
In a large bowl, beat the eggs and sugar until light and fluffy. Sift in the flour and baking powder, then add softened butter and mix until well incorporated. Stir in the Greek yogurt.

3. Add the Orange:
Using a food processor, blend the whole orange (including peel) until nearly smooth. Add to the cake batter and stir until evenly combined. Add vanilla extract only if you’re not using Italian baking powder.

4. Bake:
Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean. Let cool for 15 minutes before removing the springform ring.

5. Make the Glaze:
Simmer the orange juice and sugar until slightly thickened and syrupy. Spoon or brush over the warm cake.

Tips / Storage / FAQs

Tips:

• Use organic oranges to avoid wax or pesticides on the peel.
• Don’t skip the glaze—it enhances the orange flavor beautifully.
• No need to be exact with measurements—this recipe is very forgiving.

Storage:

• Store at room temperature for up to 2 days or refrigerate for up to 5 days.
• Can be frozen for up to 2 months. Thaw at room temperature before serving.

FAQs:

• Can I use a loaf or bundt pan? Yes. A loaf pan works great. For a full-size bundt cake, make 1.5x the recipe.
• What if I don’t have Pane Degli Angeli powder? Use regular baking powder and add vanilla extract for flavor.
• Can I use a different citrus fruit? Yes, but ensure it’s sweet and seedless for best results.

Final Thoughts

This Sicilian Whole Orange Cake is proof that simple ingredients can yield extraordinary flavor. With its bold citrus punch, soft crumb, and irresistible glaze, this cake brings a slice of Italy into your kitchen. It’s the perfect make-ahead dessert that only gets better with time, ideal for holidays, brunches, or whenever you need a little sunshine in dessert form.

The Goods

Sicilian Whole Orange Cake

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Try this easy Sicilian Whole Orange Cake made with a whole orange—peel and all—for an ultra-moist, citrus-packed dessert. Simple, flavorful, and perfect with coffee or tea.

Course Dessert

Cuisine Italian

Recipes

For the Cake:

• 3 large eggs
• 1⅛ cups 225g granulated sugar
• 2 cups 250g all-purpose flour
• 2½ tsp baking powder or 1 packet Pane Degli Angeli vanilla baking powder
• ⅓ cup 75g salted butter, softened
• ⅓ cup 80g Greek yogurt (or sour cream)
• 1 large orange organic, sweet, seeds removed, cut into pieces with rind
• 1 tsp vanilla extract only if using plain baking powder

For the Orange Glaze:

• 2½ oz 75ml fresh orange juice
• 3 tbsp granulated sugar

Instructions

Prepare the Pan:

• Preheat oven to 350°F (175°C). Grease and line the base of an 8-inch springform pan with parchment paper. Optional: line the sides for cleaner edges.

Make the Cake Batter:

• In a large bowl, beat the eggs and sugar until light and fluffy. Sift in the flour and baking powder, then add softened butter and mix until well incorporated. Stir in the Greek yogurt.

Add the Orange:

• Using a food processor, blend the whole orange (including peel) until nearly smooth. Add to the cake batter and stir until evenly combined. Add vanilla extract only if you’re not using Italian baking powder.

Bake:

• Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean. Let cool for 15 minutes before removing the springform ring.

Make the Glaze:

• Simmer the orange juice and sugar until slightly thickened and syrupy. Spoon or brush over the warm cake.

Notes

Use organic oranges to avoid wax or pesticides on the peel.

Don’t skip the glaze—it enhances the orange flavor beautifully.

No need to be exact with measurements—this recipe is very forgiving.