Sicilian Whole Orange Cake Recipe

This Sicilian Whole Orange Cake is pure Mediterranean sunshine in every bite: impossibly moist, golden, and bursting with the sweet-tart aroma of fresh oranges. What makes the cake so extraordinary? An entire orange, rind and all, is blended and baked right into the batter, infusing it with a brightness and depth you won’t find in any ordinary citrus cake. Whether you’re dreaming of Italian holidays or just want to brighten up your kitchen, this special treat is both elegantly simple and absolutely unforgettable.

Ingredients You’ll Need

Don’t you love it when a recipe transforms humble pantry staples into something unforgettable? Each ingredient here is carefully chosen: the orange gives our cake its signature flavor, the Greek yogurt ensures moisture, and the butter deepens every bite. Here’s what you’ll need—plus my favorite tips to get the best result.

• Eggs: At room temperature, they whip up fluffy and help the cake rise beautifully.
• Sugar: White sugar adds classic sweetness and balances the tartness of the orange.
• All-purpose flour: Sifted for best texture, it provides structure while keeping the crumb tender.
• Baking powder (or Pane Degli Angeli): This gives the cake the perfect lift; Italian vanilla baking powder adds a subtle floral note.
• Butter (salted, softened): Salted butter adds depth and just the right hint of richness.
• Greek yogurt (plain): Makes the crumb extra moist—if you have to, sour cream works, too!
• Orange (large, fresh, organic): Use the whole orange (rind included, but no seeds) for real Sicilian character and unbeatable zestiness.
• Vanilla extract: Only use this if you’re going the classic baking powder route (not with Pane Degli Angeli), to add warmth.
• Orange juice (freshly squeezed): For the glaze and extra tang—fresh makes all the difference here.
• Sugar (for the glaze): Turns your glaze into a glossy, citrusy finish.

How to Make Sicilian Whole Orange Cake

Step 1: Prepare Your Pan

First things first, get your oven nice and hot—preheat to 350°F (175°C). Grab an 8-inch springform pan, grease it well, and line the bottom with parchment paper. For those perfect, bakery-style edges, you can also line the sides, then give it all another light grease so nothing sticks. A well-prepped pan is the secret to turning out a flawless Sicilian Whole Orange Cake every time.

Step 2: Whip Eggs and Sugar

In a large mixing bowl, combine your eggs and sugar. Using a hand or stand mixer, beat them until the mixture becomes pale and super fluffy—think soft peaks, not just combined! This step gives the finished cake its signature light crumb and makes every bite feel a little like a cloud.

Step 3: Combine Dry Ingredients and Add Butter

Sift your flour with the baking powder (or Pane Degli Angeli) right onto a piece of parchment or into a separate bowl. Gradually add the flour mixture to your eggs and sugar, all the while mixing at low speed. Next, add the softened butter bit by bit. The batter will get thicker and silkier, promising a moist crumb later!

Step 4: Stir in the Yogurt

Gently fold in the Greek yogurt (or sour cream if using) until fully incorporated. This step gives your Sicilian Whole Orange Cake an irresistible tenderness—trust me, you’ll notice the difference.

Step 5: Puree the Orange

Grab your whole orange (make sure it’s washed well, seeds removed) and chop it into chunks. Place with peel into a food processor and blitz until almost pureed but not totally liquified. This keeps a bit of that rustic, sunshiny orange texture in each slice.

Step 6: Mix Orange and Vanilla

Add the pureed orange right into the cake mixture (along with the vanilla extract if you’re using plain baking powder). Stir until the color is even and the batter smells like pure Sicilian citrus heaven. Pour the batter into your prepared pan and level it out.

Step 7: Bake

Slide your pan into the oven and bake for 50-60 minutes. The top should be golden and a cake tester or skewer inserted in the center should come out clean. Start checking at the 50-minute mark, as ovens can vary. Once done, cool the cake in the pan for 15 minutes before carefully removing the sides of the springform pan.

Step 8: Make the Orange Glaze

While your cake is cooling, prepare the glaze. In a small saucepan, melt the sugar into the freshly squeezed orange juice. Let it simmer over low heat for just a few minutes—when it starts to look like syrup, it’s perfect. Spoon or brush the glaze over the still-warm cake for a shiny, tangy finish that seeps into every bite. Let the Sicilian Whole Orange Cake cool completely before slicing.

How to Serve Sicilian Whole Orange Cake

Garnishes

This sun-bright cake is already gorgeous, but topping it is half the fun! Try a flourish of powdered sugar, strips of candied orange, or a handful of toasted almonds. A dollop of freshly whipped cream or a spoonful of vanilla yogurt gives every slice a lovely contrast.

Side Dishes

The Sicilian Whole Orange Cake shines on its own, but if you want to dress up your table, serve it with fresh seasonal fruit—think juicy berries or sliced peaches. A little scoop of vanilla gelato also brings out the cake’s Mediterranean roots. For a slightly savory twist, pair with a creamy mascarpone on the side.

Creative Ways to Present

For a dinner party, cut the cake into petite wedges and arrange on a platter studded with thin orange slices and edible flowers. Or, bake in individual ramekins for elegant single-serve portions! Serving it warm with extra glaze is another unforgettable experience—don’t be afraid to play with presentation and make it your own.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Sicilian Whole Orange Cake (rare, but it does happen!), simply wrap it tightly in plastic wrap or store in an airtight container. It will stay moist at room temperature for up to three days—those intense orange flavors actually deepen by day two!

Freezing

To enjoy a taste of Sicily on demand, bake, cool, and slice the cake, then wrap individual slices in parchment and freeze in a sealed container. The glaze holds up beautifully! Defrost overnight in the fridge or for a few hours at room temp for a fresh-tasting treat anytime.

Reheating

If you love cake slightly warm, pop a slice (or the whole cake) in a low oven—around 300°F—for 5 minutes, just until heated through. This little step revives the aromas and makes the crumb fluffy again. Top with an extra drizzle of citrus glaze to impress guests or yourself.

FAQs

Can I use a different type of orange?

Absolutely! Blood oranges or Cara Cara oranges each bring their own twist—just make sure they’re sweet and seedless. Bitter or thin-skinned varieties may need a little extra sugar or care with the peel.

What if I don’t have a springform pan?

No problem. You can use a standard 8-inch round cake pan; just grease and line it well for easy removal. Let the cake cool before turning out to avoid any sticking.

Can I make this cake gluten-free?

Yes! Replace the all-purpose flour with a high-quality gluten-free baking blend (use one that substitutes cup-for-cup). The result is just as moist and flavorful—you might not even notice the difference.

Do I really use the whole orange, peel and all?

Yes, the whole (organic) orange, rind included! Just remove seeds and any tough pits. The peel provides that signature punch of flavor and a gorgeous color—no need to be nervous, the end result is wonderfully fragrant, not bitter.

How can I make my Sicilian Whole Orange Cake extra moist?

Don’t skip the yogurt and don’t overbake! Also, the orange glaze makes a huge difference—brush it on while the cake is still slightly warm so it soaks right in.

Final Thoughts

I can’t help but smile every time I make this Sicilian Whole Orange Cake—it’s just that joyful. If you’re craving something vibrant, easy, and just a little bit special, this cake truly delivers. Try it once, and you’ll want to share a slice of this sunlit magic with everyone you know.

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