Sicilian Whole Orange Cake – Best Citrus Dessert Recipe

Introduction

This Sicilian Whole Orange Cake is a delightful citrus dessert that highlights the fresh, vibrant flavor of oranges in every bite. Using the entire orange pureed into the batter creates a moist, flavorful cake that’s perfect for any occasion.

Ingredients

• 3 large eggs
• 1 1/8 cups (225g) granulated sugar
• 2 cups (250g) all-purpose flour
• 2 1/2 teaspoons baking powder or 1 packet Pane Degli Angeli
• 1/3 cup (75g) salted butter, softened
• 1/3 cup (80g) plain Greek yogurt
• 1 large organic orange (seedless, sweet, with peel, about 200g)
• 1 teaspoon vanilla extract (only if using plain baking powder)
• 2 1/2 oz (75ml) freshly squeezed orange juice (for glaze)
• 3 tablespoons (38g) granulated sugar (for glaze)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper, then grease the parchment as well.
2. Step 2: In a large bowl, beat the eggs and sugar together until the mixture becomes light and fluffy.
3. Step 3: Sift the flour and baking powder (or Pane Degli Angeli) and gradually add to the egg mixture along with the softened butter. Mix until combined.
4. Step 4: Stir in the Greek yogurt until the batter is smooth and even.
5. Step 5: In a food processor, blend the whole orange—including peel and pulp, but with seeds removed—until nearly pureed.
6. Step 6: Add the orange purée to the batter. If using plain baking powder, add the vanilla extract as well. Stir until all ingredients are fully incorporated.
7. Step 7: Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
8. Step 8: Let the cake cool in the pan for 15 minutes, then release from the springform pan.
9. Step 9: For the glaze, combine the orange juice and sugar in a small pan and simmer for 3 to 5 minutes until syrupy.
10. Step 10: Spoon or brush the glaze over the warm cake. Allow the cake to cool completely before slicing and serving.

Tips & Variations

• Use a seedless orange to avoid any bitterness from seeds blending into the batter.
• For extra flavor, add a teaspoon of finely grated orange zest along with the purée.
• Pane Degli Angeli is an Italian brand of baking powder; substitute with 2 1/2 teaspoons of your regular baking powder if unavailable.
• Try substituting Greek yogurt with sour cream for a richer texture.
• Add a handful of chopped almonds or pistachios on top before baking for a crunchy twist.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze wrapped tightly for up to 2 months. Reheat slices gently in a microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oranges instead of organic for this cake?

It’s best to use organic oranges since the peel is included in the batter. Regular oranges may have pesticides on the skin, which can affect flavor and safety.

What can I substitute for Greek yogurt in this recipe?

You can replace Greek yogurt with an equal amount of sour cream or buttermilk to maintain the cake’s moisture and tender crumb.

Sicilian Whole Orange Cake – Best Citrus Dessert Recipe

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★★★★★

4.4 from 52 reviews

This Sicilian Whole Orange Cake is a moist, fragrant citrus dessert made by blending an entire orange into the batter, delivering a uniquely fresh and tangy flavor. The cake is baked until golden and finished with a glossy orange glaze, making it a delightful treat perfect for any occasion.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 3 large eggs
• 1 1/8 cups (225g) granulated sugar
• 2 cups (250g) all-purpose flour
• 2 1/2 teaspoons baking powder or 1 packet Pane Degli Angeli
• 1/3 cup (75g) salted butter, softened
• 1/3 cup (80g) plain Greek yogurt
• 1 large organic orange (seedless, sweet, with peel, about 200g)
• 1 teaspoon vanilla extract (only if using plain baking powder)

Glaze

• 2 1/2 oz (75ml) freshly squeezed orange juice
• 3 tablespoons (38g) granulated sugar

Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper, then grease the paper to prevent sticking.
2. Beat Eggs and Sugar: In a large bowl, whisk together the eggs and granulated sugar until the mixture becomes light and fluffy, which will help create a tender cake texture.
3. Sift and Combine Dry Ingredients: Sift the all-purpose flour with the baking powder (or Pane Degli Angeli) and gradually add this to the egg mixture. Add the softened salted butter as well and mix until fully combined into a smooth batter.
4. Add Greek Yogurt: Stir in the plain Greek yogurt, which adds moisture and a slight tanginess to the cake, making the batter even smoother.
5. Process the Orange: Using a food processor, blend the whole organic orange—including the peel but without seeds—until it forms a nearly pureed consistency.
6. Incorporate Orange Puree and Vanilla: Add the orange puree to the batter. If you are using plain baking powder, also mix in the teaspoon of vanilla extract. Stir well until everything is combined evenly.
7. Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
8. Cool the Cake: Let the cake cool in the pan for about 15 minutes. Then carefully release it from the springform pan and transfer it to a cooling rack.
9. Prepare the Glaze: In a small saucepan, combine the freshly squeezed orange juice with the granulated sugar. Simmer over low heat for 3 to 5 minutes until the mixture reduces to a syrupy consistency.
10. Glaze the Cake: Spoon or brush the warm orange glaze evenly over the cake’s surface for added moisture and vibrant flavor.
11. Final Cool and Serve: Allow the cake to cool completely to set the glaze before slicing and serving.

Notes

• Using an organic orange is recommended to avoid any pesticide residue on the peel, which is used in the cake.
• Be sure to remove all seeds from the orange before processing to avoid bitterness.
• The glaze adds a bright citrus shine but can be omitted or replaced with powdered sugar dusting for a lighter finish.
• If Pane Degli Angeli baking powder is unavailable, use regular baking powder and add vanilla extract for flavor.
• The cake is best served at room temperature and can be stored covered for 2-3 days.

Keywords: Sicilian orange cake, citrus dessert, whole orange cake, orange glaze cake, Italian dessert, moist orange cake