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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Has anyone tried adding cranberries (fresh or dried) to this cake?
YES! Me, Marianne! Here’s the recipe.
I’m confused. Everybody seems to get good results, but the cups vs weight is off in all the ingredients. I found out when I measured the flour, then weighed it, and it was very light. So I looked up weights, and for example, 1 C flour=125 gr. So 1 3/34 C flour = 220.75g, not 275g. I used the 275 g flour, a little less than recommended sugar, as some people had done that anyway. The cake is very flavorful, but a little heavy, I assume from the flour. The glaze made it even tastier. I just wonder how people who weigh the ingredients according to this recipe get good results.
Barbara, if you want the proper results you need to use a scale. Wondering how people who weigh the ingredients are getting good results is like wondering how people driving a Ferrari are getting to their location much quicker and in more style than people riding a bike. French pastry chefs use weight not volume.
The cup measurements come from a conversion from the weight, not the other way around. If I could, I wouldn’t have cups on any of my baking recipes because they are simply inaccurate. The cake is a rather heavy cake, so it sounds like it came out well, but again, I would recommend a scale for ALL baking. Cups are from the devil when it comes to baking.
What I was saying is that the amounts found on many websites (I know because I checked!) are not the amounts you gave. The conversion amounts. If they’re not going to be standard, it probably is better to just give the weights.
I agree, that would be better, however, I’d lose all of my US readers. That’s why you see cups on my recipes.
Hi. I was wondering what adjustments do I need to make in baking time if I use a 9 inch spring pan?
Thank you.
Honestly, you’ll just have to test with a skewer. Should only be a few minutes less baking time.
Btw, there is no standard. They all vary depending on which site you’re on.
In all fairness if you are going to put in the cups measurement then it would seem to me to be your responsibility to put the correct cups measurement. 1/3 cup is not even close to 100 gms.
Just my viewpoint.
Thanks for your viewpoint, and now for mine:
-Given that cups are inaccurate in the first place, I always recommend using a scale.
-If you do your research, you’ll find that the 100g equivalents for both butter and yogurt are actually very close to ⅓ cup. The reason I put ⅓ is so that readers don’t have to mess with cups and tablespoons. I chose to go with ⅓ cup vs. ½ cup (100g is in between) because those measurements work with this cake.
-If this was truly a problem, I don’t think hundreds of readers would be leaving rave reviews on this cake (and in the comments as well).
-I’d recommend that you read this post that I wrote which may help you understand the amount of time and effort that I put into just ONE recipe post.
Hello Christina! Lovely recipe. Just a question that has maybe been answered and I missed out— why aerate the batter with egg and sugar and then add softened butter? I’d reckon it would be a tad difficult to incorporate the butter into the wet batter just as someone commented. Instead, what would happen if I cream the butter and sugar together first and then add in the eggs? Would that fundamentally still be the same?
Hi Amos, good question. Although I can’t give you the scientific reason why this method is chosen, all I can tell you is that I have done it both ways, and the way the recipe is written provides the best results. It’s not difficult to incorporate the softened butter. I’m guessing the person who had an issue didn’t soften it enough. As you can see, hundreds of others haven’t had a problem, in both the comments and the reviews.
Hope you enjoy the cake! :)
CC
Great recipe! A great way to use up oranges off my backyard tree. At the last minute, I realized my springform pan was 10″ not 8″, so rather than going with a thinner cake, I divided the batter into two 5″ pans and adjusted the cooking time accordingly. Made this for a luncheon dessert for two friends who are Master Chefs, one from Rome and the other from Palermo Sicily, and both commented on how moist and flavorful the cake was. I served the second cake the next day to my wife and she also loved the cake. When served with a cup of espresso it was the perfect finish to a meal of roast wild duck with wild rice.
Now that’s wonderful to hear, Pete! So lovely that everyone enjoyed it! Thank you for sharing! Hope you find other recipes to enjoy! You sound like a wonderful cook!
I am so disappointed with my results. I used the scale for all of my measurements but when I started adding the flour to the mixtures things went awry. My batter was looking closer to bread dough in its consistency when I was mixing in the flour, baking power, annd butter. Is this normal? At this stage it was was so dry compared to other cake batters I’ve mixed. When I added the yogurt and vanilla extract that did help, but it appeared to be a heavy batter. My guess is that I may have overmixed it, but I did stir only to incorporate the flour. Is it possible that too much air was in the mixture when combining my sugar and eggs? I’m sorry I’ll likely not make this cake again, it was a bit chewy but the flavor was great. I’ll translate the original recipe this adaptation came from and use my scale for that one.
Sorry, Rachel. I can almost guarantee you have mismeasured something (I’ve done it, we’ve all done it) because it absolutely shouldn’t be like a bread dough. With the hundreds of rave reviews, I can assure you the recipe measurements are solid. I don’t think it was overmixing, as this isn’t a light sponge where it would make a difference. You’ll find the measurements on the original recipe are the same as I only slightly adapted it, adding yogurt (which would make it less dry). Whether you use the original or this recipe, I do encourage you to try again as it’s a fantastic cake! Good luck.
Love the cake. Wondered if creme fraiche would be an ok substitute for yoghurt? Fancy making the cake this morning but no yoghurt to hand!
Absolutely, Karen! Creme fraiche, sour cream, labne all work. It’s really a pretty flexible recipe, glad you like it! Please click the 5 stars above the print button some time. Thank you!
I didn’t have a spring form pan, but my 8″ square brownie pan was perfect. Let the glaze cook longer and perfection just like you said! I think this would be good with nuts in it and also with a old fashioned boiled chocolate glaze or thin icing. Thank you!
Wonderful, Roxie! Glad it worked out, and I bet nuts would be good, too!
I’m a novice baker and the only citrus cake that Ive ever made is that Claudia Rodin almond meal one and continue to make for its simplicity.
But I have eaten this kind of cake a lot in Sicily and have decided to give it a go. It is now in the oven. Doing it by weight took some getting used to as I have never used a scale before. I was challenged by mixing the softened butter into the wet batter. Maybe I should have melted the butter? If not how should I do this? I was using a whisk. Five minutes to go before this puppy is ready. I seemed to have used a lot of things. I guess practice is the key to being more organized. Everything was missed en place except my experience. Fingers crossed.
You did the right thing using a scale, and you’ll soon discover, it’s much easier and incredibly more accurate than cups! No, as long as the butter is soft, it’s fine, but it probably took more work since you did it by hand. I bet you’ll be happy with the result! Let me know how it turned out! :)
Well, how did it turn out?