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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.

Ingredients

Scale

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

Find it online: https://heutigemahlzeiten.com/sicilian-whole-orange-cake-best-citrus-dessert-recipe/