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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Made this for the second time today – both times turned out super-yummy! Thank you so much for this excellent recipe. Though I must admit that I made some modifications – it turned out super thought! 1. Used wholewheat flour instead of white flour – because that’s what I have at home 2. Reduced sugar to 3/4-cup coz I wanted it less sweet – this level of sweetness worked for us 3. Added 2tbsp Cointreau because I read somewhere that it brings out the Orange-y flavour I would not have been able to get to this without your excellent base recipe – thank you so much!!
Wow! Twice in one day! That’s fantastic! Thank you so much and good to know it works with ww flour, too. Love the addition of the Cointreau, too! Thank YOU for your lovely review! CC
Hi Christina
Thanks so much for the recipe. When I made the cake, I had only the pink grapefruit. I had to try at least. I missed my gran who loved orange cake. I just had to do it there and then. The cake turned out so good. Obviously a slightly bitter after taste which is to be expected. It was still delicious since I don’t enjoy overly sweet cakes. This time I’m going to use oranges, duh.
So comforting to bake and cook now that we are on “lockdown” here in Sunny South Africa
Hi Muriel! How wonderful!! I haven’t tried with grapefruit yet, but lemon is yummy, too! Thanks for the lovely review and stay safe! I hope to come to SA once we’re able to travel again!
Loved the sound of this cake the moment I read the recipe and the next day I baked it! The finished cake smelled fantastic and tasted great but it was slightly denser than I would have liked, although it didn’t last long!!!! I beat the eggs & sugar in the KitchenAid for about 4 minutes at medium speed, then I added the flour and butter at a slow speed. I wonder if I overbeat the mixture? Or maybe it is meant to be slightly denser? Will definitely try it again as everybody commented on its wonderful taste. Thank you for sharing this recipe Christina!
Hi Irene, I think you did it properly, it’s definitely a more dense and not super light cake. Glad everyone liked the flavor, and thank you for the nice comment :) Stay safe! CC
Have one in the oven right now, it’s baking, I’ll let you know, thanks for sharing
Wonderful, Armineh! Be sure to click on the star rating in the printable recipe card if you liked it! :)
It turned out great , so delish with a hot cup of tea
Thank you very much for sharing this recipe Christina! I love that this uses the whole orange, not letting good things go to waste. Do you recommend the sugar for the glaze to be granulated sugar or confectioner’s powdered sugar? I plan on making your cake this afternoon!
Definitely granulated, Nicole. I just made a gluten free one for friends and it was sublime! Enjoy! (Please use the star rating in the printable recipe box when you’ve made it.) :) Stay safe.
Hi from Perth, Ontario where I have some great oranges and lots of time to bake while isolating.
I would like to make this cake as cupcakes. How long do you think it would take to bake them.
Thanks!
Hi Linda, about 20-25 minutes should be good for the cupcakes. I made the same recipe with kumquats and that’s how long they took. :) Enjoy.
What is the yogurt for and can I go
Without if I don’t have it this time?
The yogurt just adds more moistness, but it’s not critical in this recipe, Debora. I think you’ll still be happy with the results. Stay safe!
My bread came out uncooked inside. Anything I should have done differently for 9x 5 loaf pan? I gave it almost 30m more but to not avail. My fork came out with tiny pieces of dough and the exterior was starting to become a hard crust. I can tell this is a wonderful recipe and would like to try it again in the future.
I have noticed my banana bread takes between 10m or 15m than the recipe I use says it should take but it comes out fully cooked and delicious at the end. Maybe my oven is heating too much? Or too little?
Hi Mariana, so sorry that happened. What I would recommend first is to buy an inexpensive oven thermometer. You first have to find out if what you set your oven to on the outside is actually the temperature that is happening on the inside. Once you do that, you can calibrate the oven if you need to and actually know if there’s some issue there. Also, were your ingredients all at room temperature? If you took your eggs and oranges out of the fridge and used them right away, that could have an effect, too. Lmk about your oven. Good luck!
All good advice, many thanks! I will try again.
good luck!