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 ½ oz orange juice freshly squeezed juice of one large, organic orange
- 3 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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One more question. The photo where it seems you’re adding the dry ingredients looks like beaten egg whites. The recipe doesn’t indicate that the eggs are separated, so please assure me that the eggs are beaten whole and the photo is simply misleading. Thanks again.
Hi Leslie, I’ll answer your questions separately. There is no picture of adding the dry ingredients, but what I think you’re looking at is the yogurt being added to the batter after the dry ingredients have already been mixed in. So yes, follow the written directions, they are correct :) Enjoy!
Thank you for this answer…..I also thought the picture appeared to be stiff egg whites!
Oh dear, maybe it’s time to reshoot the photos! Thanks, Sue!
Question. I want to make this cake very soon. I use King Arthur all purpose flour. They say 1 cup=120 g. I’m afraid if I use the amount in the recipe, the cake will be heavy and dry. Any advice you can offer would be very much appreciated, including what flour you use. Thanks very much.
Hi again, if you follow me for any amount of time, you’ll know I’m always ranting about using scales for baking. It’s so much more precise and reliable for better results. If you use cups, yes, ther difference in flours can make a difference in volume, which is why I recommend weight. If you are using King Arthur flour and want to use their conversion for the weight, go ahead, but there’s nothing better than weighing your own ingredients and leaving the cups behind altogether.
I sometimes use KA, other times I use brands of organic flour, but never bleached, bromated or enriched. Please let me know how the cake turns out! :) CC
I just read all of the comments and see that you’ve replied to this already. If I understand correctly, you want us to use the recipe weights for each ingredient and that will assure the proper outcome, right?
YES!! I highly recommend using a scale for all baking, not just this cake. If you don’t have a kitchen scale, they’re really inexpensive and you will have better results (at least with real recipes- so many recipes have never actually been made in a kitchen.) Let me know how it comes out, Leslie! :)
I find your responses condescending at times. Real recipes?? Although I agree with your concept of using scales, And have no problem doing so, I have had excellent results With hundreds and hundreds of recipes using measuring cups. I would like to see you practice responding more kindly to those who may offer criticism
Excuse me, Donna, but you are really going over the line here. Yes! I mean REAL RECIPES. I was NOT being condescending, or even facetious, in the least.
Do your homework and you’ll discover that many recipes that are published have never actually been made in a kitchen (which I actually already explained above.)
I think you better find another site to visit because I will not be scolded for trying to help my readers in such a manner as you have done here. No one even offered any criticism! I think you may just be having a bad day and have taken it out on me.
I would love to make the recipe as written and I will, but for health reasons my husband cannot have dairy products but eggs. Would you tell me how much light flavor olive oil I can substitute.
Well, I wouldn’t just substitute olive oil for the yogurt and butter, Laura. Maybe use a dairy free yogurt, and use the same amount of olive oil for the butter? I’m guessing though because I’ve never made it this way, so you’re taking a chance that the cake won’t turn out. Just want to be sure you know. Let me know if you try it!
I was so excited to try this and I’m sad to report that it rose in the oven but sunk after leaving it to cool. I baked for 60 min in a 9″ springform. Any thoughts on what might have gone wrong? Still very tasty but my god I can only imagine what it could have been :(
Hi Aneta, sorry to hear that, it’s disappointing especially when it looks so good coming out of the oven. Two things: 1. do you have an oven thermometer? I would double check that your oven is actually properly calibrated. Maybe when you have it at 350 it’s really only at 325. 2. It sounds like the cake wasn’t ready yet, that’s what usually happens when it sinks in the middle. Was it a bit raw in the center?
Hi Christina! This was my second attempt at baking a cake and I was a little nervous but it turned out absolutely amazing! I made it last night and it was an instant hit. Love the taste, love the smell. Thank you so much! I’m a total fan of this recipe.
Oh this makes me so happy to hear, Sutanuka! I’m so glad everyone loved it, too! No need to be nervous, my recipes are tried and true (so many out there have never been made in a kitchen and when they fail, the baker blames themselves and it’s so not fair!) Hope you try some more of my recipes! :) Good job! Btw, if you’re on Facebook, just post a photo of your cake with the hashtag #2020cucinachallenge and you can be in the running for a $50 giftcard! Search Christina’s Cucina Food and Travel Group on FB. :)
Christina,
This was very good.
Mine didn’t turn out light and fluffy, but rather a little dense. Won’t change a thing when I make it again.
Isn’t bitter in the slightest, but I’m sure that can easily change with the type of orange used. I don’t know what types I have, since the trees were already established (and pretty old) when we moved into the house, 25 years ago.
I was very pleased to find a recipe that used the entirety of the orange. Always hated to throw away (well, compost) a significant percentage of each fruit.
Our trees have a large crop this year, and I’ve been looking for ways to use as much as possible.
Thanks for sharing.
Joe
Hi Joe!
Very happy to hear that you like this recipe. In fact, the cake isn’t supposed to be light and fluffy at all, it is in fact a more dense type of cake, but very moist, which I’m sure yours was, too. I agree, using a store-bought low quality orange is going to result in a much different flavored/textured cake than one using a homegrown orange. However, many of those who aren’t as lucky as you and me with backyard citrus can still find good quality oranges. Enjoy and thank you so much for letting me know you liked it! :)
Christina
Hi Christina
Thank you so much for this lovely recipe. I have made this a numerous time and each time it come out perfectly and the orange aroma in this cake is a killer. It goes perfectly well with the glaze. I added a bit of lemon in it and is taste wonderful.
Wanting to try your lemon cake soon. Thank you once again.
Oh thank YOU, Padma! I’m so very happy you enjoy it so much! Thanks for taking the time to let me know, it’s really appreciated! Let me know how you like the lemon cake! :) CC
I’m a little late in posting my review as I made it a week ago, but we finished it last night. I used Cara Cara Oranges, with Blood Orange juice and slices in the glaze. I weighted everything as my oranges looked a little small so I was glad as I needed 1 1/2 oranges. Next I think I will do the Lemon and make cupcakes with your lemon cream cheese frosting, after all Valentines Day is coming ❤️🍋❤️.
Thank you for all your recipes. I always try to follow a recipe exactly the first time making, ad you never are quite sure how it will come out.
No problem with yours 😘😋🍊
Very happy to hear it, Linda! Delighted that you have tried more than one of my recipes and are pleased with them! Thank you and happy baking! The lemon cake is so good, too!
I’m not one to join in discussions like this, BUT I just have to write and say this is one of the BEST cakes, if not the best, that I’ve ever made. And I have been baking for over 60 years.
Just a few things I would like to point out. I ended up by using the weight measurements since my when I weighed 1 3/4 cups flour it weighed far more than 275 g. So I went to the Pa dArancio Lidia Conte site and saw that the original recipe was in grams, so that is the way I went.
I also just used plain yoghurt the first time and then the next time I had to use quark (I live in Switzerland). Both times it turned out fine.
I have also halved the recipe successfully using two eggs. I must be old fashioned since I just butter and flour the pan – works fine.
I can’t wait to try the lemon cake and a big Thank You Christina.
Wow! This is actually one of my best reviews (if not the best) I’ve ever received, Sally! Thank you so, so much! I’m so happy that you liked the cake so much! Yes, the weight is always the way to go, which is why I don’t recommend using cups, just not reliable. I hope you like the lemon cake just as much as the orange! Thanks again, Sally! Hope you find other recipes on my site to enjoy. CC