Sicilian Whole Orange Cake (Using an Entire Orange: Peel, Juice and Pulp)
Sicilian whole orange cake is a moist and delicious crowd-pleasing dessert. It is called a whole orange cake, because the entire orange is used, peel and all. Perfect for any occasion, but such a treat with a cup of tea or coffee.
My mother found the original Sicilian orange cake recipe for this divine baked treat on an Italian website, and I can’t even begin to describe how moist and fruity it is.
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The orange scent that fills your kitchen as it bakes is also heavenly! It contains a whole orange, peel and all (no seeds), and you’ll need another orange if you make the glaze.
The original recipe calls for an ingredient that’s mostly only available in Italy, so my mother adapted it for the rest of us and even added some yogurt, and the result is fabulous!
Many of you have asked…
What is Paneangeli or Pane Degli Angeli?
Paneangeli is the brand (translating to angel bread). Pane degli angeli means “angels’ bread” alluding to how light the product makes cakes and bakes. However, in plain English, the packets contain a vanilla-flavored baking powder.
I also use Paneangeli in this orange olive oil cake with ricotta.
To me, when I smell it, it makes me feel like I’m in Italy because it’s used in so many cakes and pastries. Sorry for the pun, but the aroma is heavenly! Getting ready for Christmas? Try these authentic Italian Christmas recipes which are great all year long!
Another Italian treat: maritozzi con panna (cream buns.)
Just know that the texture of this cake is different than a typical American cake: it’s more dense and heavy, but it’s meant to be that way. The whole orange cake also has a lovely glaze made with orange juice that soaks into the top of the cake, and works perfectly with blood oranges, too. I made a whole blood orange bundt cake to test them out (more than once)!
Tip: I once accidentally boiled the glaze into a syrup (forgot it was on the stove) and when I glazed the cake, it hardened and gave the cake a candy-like topping. I loved it! If you’d like to try this, just simmer the glaze an extra 6 or 7 minutes or so.
Everyone who’s tried it, loves it. Honestly, it’s just such a unique and crowd pleasing cake! Here’s a recent review (edited May 2023) which is only one of almost 2,800 reviews averaging 4.8 stars!
“Amazing, moist, delightful!
My whole family went back for THIRDS, didn’t last very long in our kitchen! Thanks for sharing” -Tianna
Gluten free diet? Try my gluten free recipe of this Sicilian Orange Cake!
It even gives perfect results when I make a gluten free whole orange cake. Of course, you can probably guess what I’m going to say next: you really need to use the best oranges you can get your hands on for this Sicilian whole orange cake recipe to turn out as deliciously as possible. If you can find organic, sweet, juicy oranges without a super thick rind, you’ll have it made. And if you ever have kumquats, try the same recipe to make these kumquat cupcakes.
Another of my most highly used recipes: authentic Italian tomato sauce (ready in minutes)
Just be sure to make this orange cake before citrus season is over! I’m sure there are other recipes for orange cake using fresh oranges, but I’d bet that this just may be the best orange cake in the world! It’s also perfect without the glaze as many have added in the comments and reviews.
Speaking of reviews, take a look at all the rave reviews and comments, many bakers declaring it is the best cake they’ve ever made!
Edited Dec. 2020: I’ve just made a cranberry twist to this recipe!
Edited February 2019: I’ve made this orange cake recipe in a loaf tin, and it’s perfect. I’ve also made it in a bundt tin and the amount of batter for one recipe makes a short bundt cake. If you want a larger cake, make 1.5x the recipe.
Speaking or oranges, did you know arancini means little oranges? Try my popular Sicilian rice ball recipe!
Can I Freeze this Sicilian Whole Orange Cake?
Yes, this orange cake freezes beautifully! I often have pieces in the freezer because it freezes so well!
Now adding my Sicilian Whole Lemon Cake, too! I’ve adapted this recipe for a Meyer lemon cake, too! It’s fantastic!
Do I Have to use a Food Processor to Make this Orange Cake?
I’ve been asked if a food processor or blender is necessary to make this cake and the answer is, “yes.” Unfortunately, it would be too difficult to chop the orange as finely as needed by hand. You can see how fine the orange is processed in a photo below, however, an inexpensive food processor works great.
Want to make this cake in cupcake form? Check out my orange cupcakes recipe.
EDITED 7/2022: Daniel Coffey (a reader) left a tip for those of you without food processors in the comments below. Since it might be difficult to find, I’m adding it here:
“I…cut the peel into coarse strips and then finely diced them. I put the chopped bits of orange into the spice grinder in two batches and pulsed the stick blender a few times. I tapped it on the counter top to shake down any remaining coarse bits and gave it about 30 seconds. Scrape out and repeat for the other orange half. You can then put the juice and finely chopped peels in the recipe as normal.”
Sicilian Whole Orange Cake
adapted by Lidia Conte from Pan d’Arancio from Allaciate il Grembuile
I highly recommend using a scale for this recipe and if you are deciding cups or weight, ALWAYS weigh!
FULL PRINTABLE RECIPE BELOW
Preheat oven to 350°F (175°C)
Ingredients
- eggs
- sugar
- flour
- Pane Degli Angeli (baking powder)
- butter
- Greek yogurt
- orange
- (vanilla)
- GLAZE: orange juice and sugar
Directions
Make the whole orange cake batter
Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
Place the sugar and eggs in a large bowl and beat with a mixer until light and creamy.
Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
In a food processor, or blender, process the whole orange until it is almost pureed. It should look like this~
Add the processed whole orange to the cake mixture (along with the vanilla if you used baking powder) and stir until evenly combined Put the batter into the prepared tin.
Bake the cake
Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then run a thin knife around the perimeter and remove the side of the springform pan.
Make the orange glaze
Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. Spoon and brush the hot glaze over the top of the warm cake and allow to cool completely before cutting. Yes, it’s hard to wait, but the moist orange cake will cut more easily if it’s cool first.
Enjoy the Sicilian whole orange cake!
Love citrus? Try making this lemon posset, but using oranges (or an orange/lemon combo) instead! It’s honestly one of my favorite desserts! It’s similar to orange boodle, but even easier, which is saying a lot.
Oh, and I just keep making this recipe using all sorts of fruits. In addition to the whole lemon cake I shared above, I’ve also made whole apple cake, pear cake, peach cake, blood orange cake, kumquat cake (and kumquat cupcakes) and tried lime, but the rind was too bitter. I will post here when I tweak the recipe to make it work.
Aaand I’m updating to add apricot cake, mandarin orange cake, and whole Meyer lemon cake, which is divine!
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Sicilian Whole Orange Cake
Special Equipment
- 1 packet Pane Degli Angeli vanilla baking powder (Italian)
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 (yes, sour cream works, too)
- 1 orange approximately 1 large fresh, sweet, organic: washed and cut into pieces (keep the rind, but remove the seeds)
- 1 tsp vanilla extract (ONLY USE IF USING PLAIN BAKING POWDER)
Glaze
- 2 oz orange juice freshly squeezed juice of one large, organic orange
- 2 Tbsp sugar
Instructions
- Preheat oven to 350°F (175°C)
Make the whole orange cake
- Prepare an 8" springform pan by greasing and lining the bottom in parchment paper (sides optional, if you want really clean sides), then grease the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- In a food processor, process the whole orange until it is almost pureed.
- Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Make the orange glaze
- Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon and brush over the top of the cake and allow to cool completely before cutting.
Notes
- I've received lots of emails and messages about the discrepancy in the measurements between metric and cups: THIS RECIPE WILL TURN OUT BEAUTIFULLY WHETHER YOU USE EITHER MEASUREMENT, which isn't normally the case (I normally recommend metric as it's more precise.)
- Measurements are NOT critical in this cake recipe. For some reason, it's extremely forgiving.
- I do not line the sides of the pan, but for perfect results, you may.
- Thousands of reviews can't be wrong.
- I've made this orange cake recipe in a loaf tin, and it's perfect.
- I've also made it in a bundt tin and the amount of batter for one recipe makes a short bundt cake. If you want a full size bundt cake, make 1.5x the recipe.
- Yes, it's hard to wait, but the moist orange cake will cut more easily if it's cool first.
- When I published this recipe almost a decade ago, it was the ONLY WHOLE ORANGE CAKE RECIPE in ENGLISH online. My mother found it on an Italian website (which I credit.) This is the original in English.
Nutrition
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Thank you for this awesome recipe. My friends think I’m fabulous. I actually bake it now as gifts (people of my age don’t need “stuff” anymore). Friends are so thrilled when they realise how much effort and love you put into their gift.
What a wonderful present to give and receive, Julian! I love it, and thank you for sharing! I will be using your comments as my review of the week in an upcoming newsletter. Thank you!
This cake is very simple to do, is totally scrumptious, keeps well and a great crowd pleaser.
Thanks, Ian! It truly is all of those things! Try my muffin recipes next!! You’ll be just as pleased!
I absolutely love this cake. I’ve made it at least eight or nine times this winter, and as long as I can find good oranges in the store, I’ll keep making it. It’s that amazing.
What makes it special is the whole-orange flavor — bright, fragrant, and naturally sweet. I always finish it with a glossy orange syrup glaze, along with a few thin slices of orange that I cook directly in the syrup. They turn soft, candied, and beautiful, and make the cake feel extra luxurious.
Every time I’ve served it, friends and family have enjoyed it just as much as I do. It’s one of those recipes that never fails, never disappoints, and always brings a little sunshine to the table, even in the middle of winter.
This is such a lovely, thoughtful review, Oana Ema, thank you! If possible, would you mind clicking on the 5 stars to rate the recipe? It helps with others searching on Google. Thank you once again, and I encourage you to try my muffin recipes as they also bring rave reviews like the orange cake!
OMG! I just made this, I started it at 8 PM and stayed up to have some and OMG AGAIN! The orange flavor in this is AMAZING! I took your advice and let the glaze turn into a syrup and it gave the cake a crunchy glaze. This is definitely the BEST cake I’ve EVER made. Will have to make it again and again.
I’m so happy you found this recipe, Laura! When I shared it many years ago, it was the ONLY recipe on the internet in English. So many people have copied it without any credit to the original source. Thank you for the lovely review, it made my day! Hope you find other recipes to enjoy (I recommend my muffins!)
Great recipe, works great…I had dark chocolate covered almonds which I chopped with food processor and added to batter. So good. Looking for dried sour cherries next, do you know of any
I just took my cake out of the oven, too! Made it in a blender and it turned out fantastic! The choc covered almonds add a nice crunch and flavor, I’m sure! Yes, I’m an affiliate with Melissa’s Produce and they carry dried tart cherries! By the way, I just saw today that apparently the most beautiful woman’s name in the world is yours: Sofia!
Any other options for cherries? Melissa doesn’t ship to Canada and I’d rather not buy American anyway.
Sorry, I live in the USA.
The family loved this cake and someone even called me the queen of homemade desserts!
A couple things I did differently:
1 – Since I really don’t care for that eggy smell baked goods get when there are, say, more than 2 eggs, I replaces 2 out of 3 with aquafaba (canned chickpea water). Sounds weird, right? The low sodium version is completely neutral-tasting and made a nice silky syrup when whipped with the sugar. No more smelly eggs!
2 – I didn’t have enough juice for the icing, so I subbed in some water and still had about half left over. I didn’t want to put too much icing on out of fear of sogginess.
3 – I reduced the sugar to 1c because I used a cara cara orange, which IMO are sweeter than navels. Tasted great!
I was worried something was wrong when it came out low, but after reading lots of comments, I realized my springform pan is a 9-inch. Plus, it’s good to know this is not supposed to be a fluffy cake.
Yum!
Queen of Homemade Desserts isn’t a title to be taken lightly, Kristina! Bravissima! I’m so glad you and your family love this cake, and yes, it won’t be as tall if you use a 9″ springform. You could increase the ingredients by 25 or 30% and use a 9″ though (see the slider on servings in the printable recipe card.) Thank you for your lovely review! If I may suggest another recipe which earns rave reviews–any of my muffin recipes! Try blueberry, or peach to start and you’ll want to make them all!
I’ve made this a number of times now. The family loves it.
Very happy to hear it, Don! Thank you!! Try the other fruit versions I have, too. Lemon, peach, apple, pear and more!
my cake turned out dry why
Hi Lisa, I can only guess since I don’t know what you did, but maybe it’s overbaked.
Will this work in an 9” round tin as I don’t have 8”?
Alternatively I can use a loaf tin.
Advice would be appreciated.
Hi Simon, if you use the 9″ it will not be as high as in my photos, but will still work. I would recommend the loaf tin instead. Let me know what you think.