Sicilian Whole Orange Cake Recipe

Introduction

The Sicilian Whole Orange Cake is a moist, fragrant dessert that celebrates the bright, zesty flavor of fresh oranges. This unique cake blends the entire orange, rind and all, for a deliciously intense citrus experience perfect for any occasion.

Ingredients

• 3 eggs
• 1 ⅛ cups sugar
• 2 cups all purpose flour
• 2 ½ tsp baking powder (OR 1 packet Italian Pane Degli Angeli vanilla baking powder)
• ⅓ cup butter (salted, softened)
• ⅓ cup Greek yogurt (plain; sour cream can be used as an alternative)
• 1 orange (large, fresh, sweet, organic; washed, cut into pieces with rind, seeds removed)
• 1 tsp vanilla extract (only if using plain baking powder)
• 2 ½ oz orange juice (freshly squeezed from one large, organic orange)
• 3 Tbsp sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare an 8-inch springform pan by greasing it and lining the bottom with parchment paper. Grease the parchment as well; lining the sides is optional for very clean cake edges.
2. Step 2: In a large bowl, beat the sugar and eggs together with a mixer until the mixture is light and fluffy.
3. Step 3: Sift the flour together with the baking powder or Paneangeli. Gradually add the flour mixture to the bowl, along with the softened butter, mixing continuously until fully blended. Stir in the Greek yogurt next.
4. Step 4: Place the whole orange pieces in a food processor and process until nearly pureed.
5. Step 5: Add the pureed orange to the cake batter. If using plain baking powder, add the vanilla extract as well. Stir until everything is evenly combined, then pour the batter into your prepared springform pan.
6. Step 6: Bake the cake for 50 to 60 minutes, testing doneness by inserting a skewer or cake tester into the center. It should come out clean. Allow the cake to cool in the pan for about 15 minutes before removing the springform sides.
7. Step 7: To make the orange glaze, combine the sugar and freshly squeezed orange juice in a small saucepan. Heat and simmer gently until the syrup thickens to a syrupy consistency. Drizzle over the cooled cake before serving.

Tips & Variations

• Use organic oranges to avoid pesticides since you’ll be using the whole fruit including the rind.
• You can substitute sour cream for Greek yogurt for a slightly richer texture.
• If you prefer a less intense orange flavor, peel the orange before processing instead of using it whole.
• Adding a handful of chopped nuts or chocolate chips to the batter can add a delightful texture contrast.
• For a gluten-free version, try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. To refresh, warm slices gently in the microwave for 10-15 seconds. The glaze may thicken in the fridge; a light brush of orange juice can restore its shine.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular baking powder instead of Italian Pane Degli Angeli?

Yes, you can use regular baking powder, but add 1 teaspoon of vanilla extract to the batter to enhance the flavor since the Italian Pane Degli Angeli contains vanilla.

Do I have to use a springform pan?

A springform pan is preferred because it makes removing the delicate cake easier without damaging its sides. If you don’t have one, use a well-greased regular round cake pan and line the bottom with parchment paper.

Sicilian Whole Orange Cake Recipe

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★★★★★

4.7 from 95 reviews

Sicilian Whole Orange Cake is a moist, flavorful dessert that incorporates the whole fresh orange, including the rind, for an intense citrus aroma and taste. This classic Italian cake combines eggs, sugar, flour, baking powder, butter, and Greek yogurt to create a fluffy texture, complemented by a bright orange glaze made from freshly squeezed juice and sugar syrup.

• Author: Izo
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 3 eggs
• 1 ⅛ cups sugar
• 2 cups all-purpose flour
• 2 ½ tsp baking powder OR 1 packet Italian Pane Degli Angeli vanilla baking powder
• ⅓ cup salted butter, softened
• ⅓ cup plain Greek yogurt (or sour cream)
• 1 large fresh sweet organic orange (washed, cut into pieces, rind included, seeds removed)
• 1 tsp vanilla extract (only if using plain baking powder)

Glaze Ingredients

• 2 ½ oz freshly squeezed orange juice (juice of one large organic orange)
• 3 Tbsp sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready when your cake batter is prepared.
2. Prepare Pan: Grease an 8-inch springform pan and line the bottom with parchment paper. Optionally, grease the sides or line them for cleaner edges.
3. Beat Eggs and Sugar: In a large bowl, beat the eggs and 1 ⅛ cups sugar with a mixer until the mixture becomes light and fluffy, which incorporates air for a tender crumb.
4. Sift and Add Dry Ingredients: Sift the flour together with the baking powder or Paneangeli vanilla baking powder. Gradually add this flour mixture to the egg and sugar mixture, incorporating the softened butter as you mix to form a smooth batter.
5. Add Yogurt: Stir in the Greek yogurt gently to add moisture and richness.
6. Process Orange: Using a food processor, puree the whole orange (including the rind but excluding seeds) until nearly smooth. This adds deep citrus flavor and texture to the batter.
7. Combine Orange with Batter: Fold the pureed orange into the cake batter evenly. If plain baking powder is used, add 1 tsp vanilla extract now.
8. Pour and Bake: Pour the batter into the prepared springform pan. Bake for 50 to 60 minutes, testing doneness with a cake tester or skewer inserted in the center—it should come out clean.
9. Cool and Remove Pan Side: Once baked, allow the cake to cool about 15 minutes, then carefully remove the side of the springform pan.
10. Prepare Orange Glaze: In a small saucepan, combine 3 tablespoons sugar with 2 ½ oz freshly squeezed orange juice. Heat gently and allow to simmer until the mixture thickens to a syrupy consistency, about a few minutes.
11. Glaze the Cake: Pour the warm orange glaze over the cooled cake to enhance flavor and add a glossy finish.

Notes

• Using organic oranges ensures the rind is free from pesticides as the peel is included in the cake batter.
• If you do not have Paneangeli baking powder, use plain baking powder with 1 tsp vanilla extract for flavor balance.
• Be sure to remove all seeds from the orange before processing to avoid bitterness.
• The cake is best enjoyed the day after baking, allowing flavors to meld.
• You can substitute the Greek yogurt with an equal amount of sour cream if preferred.

Keywords: Sicilian orange cake, whole orange cake, Italian dessert, citrus cake, orange glaze cake, springform pan cake