If you’ve ever dreamed of a dessert that’s bursting with citrusy brightness yet incredibly moist and tender, this Sicilian Whole Orange Cake Recipe is a game changer. Packed with the vibrant flavor of an entire orange—peel, pulp, and all—this cake is both refreshingly unique and comforting. It’s a wonderful way to celebrate simple, wholesome ingredients that come together to create a truly unforgettable treat. Whether you’re serving it for an afternoon tea or a special occasion, this recipe will bring the essence of Sicily straight to your kitchen.
Ingredients You’ll Need
The magic of this cake lies in its simplicity. Each ingredient plays an important role, from adding moisture and texture to that unmistakable zesty flavor, making the cake irresistibly soft and aromatic. Here’s what you need to gather before you start baking:
- Whole organic orange (seedless, with thin skin): The star ingredient that infuses the cake with natural citrus brightness and subtle bitterness from the peel.
- Sugar: Sweetens the cake while helping to create a light, fluffy texture when beaten with eggs.
- Large eggs: Provide structure and richness to the cake, contributing to its tender crumb.
- All-purpose flour: The base that holds everything together—make sure to sift it for a light batter.
- Plain yogurt: Adds moisture and a slight tang, balancing the sweetness perfectly.
- Softened butter: Enhances richness and helps in creating that melt-in-your-mouth softness.
- Baking powder (or Paneangeli): Essential for leavening, ensuring your cake rises just right.
- Orange juice: Used optionally for a fresh glaze that gives an extra citrus kick and a beautiful glossy finish.
- Powdered sugar: For dusting the top or making the glaze—adds a delicate sweetness and decorative touch.
How to Make Sicilian Whole Orange Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by setting your oven to 350°F (175°C). This ensures it’s hot and ready by the time your batter is mixed. Grease an 8-inch springform pan and line it with parchment paper to prevent sticking and help with easy removal of your cake later. This prep sets the foundation for your perfect bake.
Step 2: Blend the Orange
Take your whole organic orange, make sure it’s seedless, and cut it into chunks. Then blend everything—the peel, pulp, and juice—until completely smooth. This step is key because the entire orange contributes a complex depth of flavor that really defines this cake’s character.
Step 3: Beat Eggs and Sugar
In a large mixing bowl, beat your eggs and sugar together until the mixture looks pale and fluffy. This aeration is crucial as it gives your cake lightness that balances out the dense citrus elements beautifully.
Step 4: Combine Dry Ingredients
Sift together the flour and baking powder. Sifting prevents lumps and helps in even distribution of the baking powder, ensuring your cake rises uniformly. Gradually add this to the beaten eggs and sugar.
Step 5: Add Butter and Yogurt
Incorporate the softened butter and plain yogurt into your batter. Their creamy textures enrich the cake, making it luscious and tender with just the right amount of moisture.
Step 6: Mix in the Blended Orange
Gently fold the smooth blended orange into the batter until everything is blended perfectly. The vibrant orange flecks and scent that fill your kitchen at this point are pure joy.
Step 7: Bake to Perfection
Pour your batter into the prepared springform pan and bake for 45 to 50 minutes. You’ll know it’s done when a skewer inserted comes out clean, and the top has turned a gorgeous golden hue. Patience here rewards you with a cake that’s moist without being heavy.
Step 8: Cool and Glaze
Let the cake cool in the pan to set completely before removing it. For an extra touch of elegance, whisk some powdered sugar with fresh orange juice to drizzle over the top. This simple glaze enhances the citrus notes and adds a pretty glossy finish.
How to Serve Sicilian Whole Orange Cake Recipe
Garnishes
A dusting of powdered sugar never fails to elevate this cake’s charm. You can also add thin slices of fresh orange or a sprig of mint for a burst of freshness and color that’s as appealing as the cake itself.
Side Dishes
This cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla gelato. The creamy side offers a smooth contrast to the cake’s zesty fruity intensity, making every bite more indulgent.
Creative Ways to Present
For a special gathering, serve the Sicilian Whole Orange Cake Recipe alongside a bright berry compote or drizzled with a honey-orange syrup. You can also cut it into small squares and serve as elegant finger foods at a party—either way, it’s bound to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cake in an airtight container at room temperature for up to three days. It stays moist and flavorful, making it perfect for indulging in leftovers without losing its fresh taste.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it again, thaw it overnight in the fridge for best results.
Reheating
If you prefer a slice warmed up, a quick zap in the microwave for 15-20 seconds brings back that just-baked softness and releases the delightful aroma of Sicilian oranges.
FAQs
Can I use regular oranges instead of organic for this recipe?
While you can use regular oranges, the peel is an essential part of the cake which may carry pesticides if not organic. For best, safest flavor, organic oranges with thin skin are recommended.
Is it necessary to remove the seeds from the orange before blending?
Yes, definitely. Seeds can add bitterness and an unwanted texture. Removing them ensures a smooth batter and cleaner flavor.
Can I substitute yogurt with something else?
You can swap yogurt for sour cream or buttermilk in equal amounts. These substitutes provide similar moisture and tang but might slightly change the texture.
What if I don’t have a springform pan?
A regular 8-inch cake pan will work fine; just make sure it’s well greased and lined with parchment paper for easy removal.
How do I know when the cake is fully baked?
Insert a toothpick or skewer into the center of the cake; it should come out clean or with only a few moist crumbs, never wet batter.
Final Thoughts
Trust me, once you try this Sicilian Whole Orange Cake Recipe, it will quickly become a beloved favorite to bake over and over again. Its vibrant citrus flavor, moist texture, and incredible simplicity make it a delight for any occasion. So grab your oranges and experience a slice of Sicily’s sunshine right at home—you won’t regret it!
Print
Sicilian Whole Orange Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Sicilian Whole Orange Cake is a moist, flavorful dessert that uses an entire orange, peel and all, to create a vibrant citrus flavor. The combination of yogurt and butter gives the cake a tender crumb, while the whole orange adds natural sweetness and a unique texture. Perfect for a delightful afternoon treat or an elegant dessert option.
Ingredients
Fruits
- 1 whole organic orange (seedless, with thin skin)
Dry Ingredients
- 1 cup sugar
- 1⅔ cups all-purpose flour
- 2½ teaspoons baking powder (or Paneangeli)
- Powdered sugar (for dusting or glaze)
Wet Ingredients
- 3 large eggs
- ⅓ cup plain yogurt
- ⅓ cup softened butter
- Orange juice (for optional glaze)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s at the right temperature by the time your batter is ready.
- Prepare the pan: Grease an 8-inch springform pan thoroughly and line it with parchment paper to prevent sticking and ease cake removal.
- Blend the orange: Cut the orange into chunks, removing any seeds. Place the peel, pulp, and juice into a food processor and blend until completely smooth.
- Mix eggs and sugar: In a large mixing bowl, beat the eggs and sugar together with a hand or stand mixer until the mixture becomes light in color and fluffy in texture.
- Combine dry ingredients: Sift the all-purpose flour and baking powder together to ensure even distribution and no lumps.
- Incorporate dry ingredients and fats: Gradually add the sifted flour mixture into the egg and sugar mixture. Then mix in the softened butter and plain yogurt until the batter is smooth and well combined.
- Add blended orange: Stir in the smooth orange puree, making sure it is fully incorporated into the batter.
- Bake: Pour the batter into the prepared springform pan. Place it in the preheated oven and bake for 45 to 50 minutes, or until a skewer inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan before removing. Optionally, prepare a glaze by mixing orange juice with powdered sugar and drizzle over the cooled cake for extra citrus flavor and sweetness.
Notes
- Using an organic orange with thin skin is preferable to avoid bitterness from thick peels.
- Ensure the orange is seedless or remove seeds before blending to avoid any bitter taste.
- Make sure all wet ingredients are at room temperature to blend more easily and produce a lighter cake.
- The cake can be dusted with powdered sugar if a glaze is not desired.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake pairs beautifully with a light dollop of whipped cream or a scoop of vanilla ice cream.
