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
Scale
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.
