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 yesterday, absolutely scrummy but made the mistake of cooking it in an. 8” bundt pan. Very soon after going in the oven it started to bubble over and flow down through the middle of the pan. I quickly slipped a shallow pan on the shelf underneath to catch the mess, so no real calamity! So good I’ll try the lemon cake next. Thank you for the recipe.
Oh no! An 8″ bundt would be much too small, as you discovered! You know for next time, though! Glad you liked it, Jan!
I’ve made this a few times over the years and absolutely love it! Thank you!
Sadly, some of my family members didn’t get to enjoy it as they have opted for the vegan lifestyle.
It’s one of my favourite cakes to make so it’s a shame. Trying my luck if you do have a vegan version of the recipe?
I haven’t even thought of a vegan version, but let me get back to you! :)
Thank you Christina for making this beginner baker a wonderful experience in the making of this amazing cake. I was very worried as I am a most definite novice in baking but your instructions were easy to follow and the recipe full proof. The cake was as you promised it would be.
“That’s a keeper!” My husbands words on our first try of this cake recipe. OMG, so full of flavour and so moist, this is one of those recipes that will stay in regular rotation, and also the one you want to take to that catch up with friends to wow them. I loved how easy this recipe is to follow and the pictures really helped my confidence knowing that what I was doing looked similar to your pictures. I put this in a loaf tin, handy to put into weekday lunches, if it last that long ;-) Thank you for sharing this.
I was remiss in writing a review of this cake. I made it over a month ago and I’m sorry I haven’t made it since. Baking is not my forte. However, do not let that deter you. If you follow the directions it will turn out beautifully. I used my KitchenAid and I can’t emphasize enough to whip the sugar and eggs until they’re almost like whipped cream otherwise you probably will end up with a brick. As you mix in other items you are going to get some deflation. Cara Cara oranges were in season and that is what I used. The cake baked up beautifully! It was not too dense, ie brick, but it does not bake up like a layer cake. I loved the texture and the orange flavor. I probably went too heavy on the syrup but to me that was one of the best parts! This cake was wonderful for breakfast, lunch and dinner!
Thank you so much Alison! I appreciate you coming back to review the cake, it helps others decide whether to try it or not. :) Glad you liked it!
Beautiful, light cake with real orange flavour. Baked it several times – always a hit. Thank you for this lovely recipe!
I had some oranges that needed using (hate throwing anything away) so I had a look online and came across this recipe. I’m no baker but gave it a go! This has to be the best cake I have ever made! It was so simple to follow the recipe and is delicious, lovely and light.
I will definitely be making this again. Just lovely…..
You’ve made my day, Jemma! Thank you so much! (Would you mind leaving a 5 star rating on the printable recipe card in the post?) TIA!
Hi! I just want to thank you for the amazing recipe, its something I will be continuously making over the years. The cake came out amazing and was gone within minutes of putting it on the table. Thanks again!
Thank you so, so much, Soraya! That’s so kind of you to say! Please leave a 5 star rating in the printable recipe card above if you haven’t already done so (it’s so confusing as this is the comments and there is another place for reviews :( Sorry!
Hi! I made this cake today, but divided the batter into 4 mini-loaf pans. I just ate a piece and it was moist, but had an odd rubbery texture. Any idea what I did wrong? Is it possible to over beat the eggs and sugar? Did I over beat the other ingredients? Did I not purée the whole orange enough? I appreciate your feedback! Because the cake was moist, I don’t think I over baked it, but who knows?
Hi Jamie, I honestly don’t know what to tell you since I’ve never tried a rubbery cake. No, it wouldn’t be from overbeating the eggs and sugar, and probably not overbeating the other ingredients. I don’t know how much or little you pureed the orange, so I simply cannot answer that question. Again, a rubbery cake sounds very odd, so I don’t know what to say. As you can see, there are many awesome reviews here, so not sure what could have happened with yours. Hope next time it’s better, CC
I was sceptical at first because it called for the whole orange (peel and everything), and it was surprisingly good. I’m not complaining, but to me it’s something you have on the side with coffee. It’s so dense and smooth and moist. Delicious! My mom was definitely a fan as well. We’ll see what my husband and the rest of the family thinks!
Thanks so much, Jessenia! Glad you liked it. It’s definitely a uniquely textured cake and the quality of the oranges is key. If you get really fresh, tasty organic oranges, the cake is a showstopper! As you can see from so many comments and over 714 reviews (averaging 4.5 stars) it’s a keeper of a recipe! Hope the rest of your family enjoys it, too!
Can I substitute regular yogurt instead of Greek yogurt?
Yes, just don’t include any of the liquid.