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. 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.
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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…
Getting ready for Christmas? Try these authentic Italian Christmas recipes which are great all year long!
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.
Got kumquats? Make these kumquat cupcakes.
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’re going to use a bundt tin make 1.5x the recipe.
Speaking or oranges, did you know arancini means little oranges? Try my popular 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.
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)
Make the whole orange cake
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.
Eat 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. So far I’ve made apple cake, pear cake, peach cake, kumquat cupcakes, and tried lime, but the rind is too bitter. I will post here when I tweak the recipe to make it work.
Sicilian Whole Orange Cake
The most luscious, moist and delicious orange cake you'll ever try!
Ingredients
- 3 eggs
- 1 1/8 c (250g) sugar
- 1 3/4 c (275g) all purpose flour
- 2 1/2 tsp baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)
- 1/3 c (100g) butter, softened
- 1/3 c (100g) plain Greek yogurt (yes, sour cream works, too)
- 1 large organic orange, about (300g), washed and cut into pieces (with the rind, but remove the seeds)
- (if using plain baking powder add 1 tsp vanilla extract)
Glaze
- juice of one organic orange
- 1/3 c (100g) sugar
Instructions
Preheat oven to 350°F (175°C)
Make the whole orange cake
- 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 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.
- 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.
Make the orange glaze
Notes
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're going to use a bundt tin 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.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 233Total Fat: 6.4gSaturated Fat: 3.6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 54mgSodium: 69mgCarbohydrates: 37gFiber: 1gSugar: 22.5gProtein: 8g
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As i said: i would try this again and must say: the right oranges make the difference. If you can bite into the orange peel and it is not bitter; thats the ticket. A proper cooling iff and it will be perfectly sliceable. This is a keeper.
I agree!!
So you select which reviews will be posted. Very dishonest. Understandable as this is not a good recipe.
No, I do not SELECT reviews; readers actually make the recipe and post what they think, just like you (except, did you actually make the cake?)
This cake ranks number 1 on google for “orange cake” for one simple reason: so many people LOVE the recipe. So I beg to differ with your opinion. Hope you have a better day, Hope!
Hi Cristina! I loved your recipe so much! It’s my go to cake whenever we have guests or want to bring something to share to a gathering. I’m planning to try it substituting orange for pineapple this time to see what comes out. Have you ever tried? I figured both are pulpy and juicy so it might come out well but I’d love to hear your thoughts about it
Hi Ivana, what a brilliant idea! I have had success with every fruit I’ve used (except lime – the peel is too thick). Although I haven’t tried it, I’m almost positive it would be great! Let me know how it goes, but I will be trying it too!
If I only have 1 orange and wish to use carton juice for the glaze, what is the volume of juice that I should use?
Hi Elaine, I’d say around 1/8 cup, or 1 to 1 1/2 oz or so should be good. Enjoy it!
Hi Christina, I have some oranges that I’ve boiled and puréed for another recipe but after doing an test run I’ve decided I won’t be cooking it…
My question is do you think this would work using those puréed oranges?
Has anyone added poppyseeds to it?
Thank you
Hi Nancy, this recipe is so incredibly versatile, my guess would be ‘yes’ as long as it’s cooled. I think poppyseeds would not be a problem, either. Let me know if you try the substitutions. :)
Hi! Looking forward to making this recipe. My local WF sells organic “juicing oranges” (not sure if these are Valencia? ) as well as organic Navel oranges. Is there a particular type of orange that you recommend? Thanks!
Hi Joyce, I use Navel oranges, but honestly, I think the most important thing is that they are good quality. Make sure they are sweet and juicy, taste good, and don’t have a super thick or hard peel. I really think it’s important to use organic oranges, too, since you’re ingesting the skin which is not usually eaten. Heaven knows the types of chemicals that are sprayed on conventional oranges (I’ve seen the planes doing it over the orchards). Let me know how it comes out. CC
Made the cake this weekend. Served with a dollop of mascarpone flavored with orange zest. It was delicious!
Oooh, that sounds wonderful, Joyce! Glad you liked it!
Hi Christina I had it at a friend’s house and loved it. But can I substitute some APF with almond flour? If so, what’s the ratio of all purpose flour to almond flour? Also what’s the best orange to use?
Thanks,
SC
Hi there, I have a gluten free version if you are interested. I haven’t personally made the cake using any almond flour, but others have with success. Not sure the ration they used. The best orange is an organic one that is the best tasting, sweet orange without a thick or hard skin. Enjoy!!
Can I incorporate ricotta into this recipe in place of or in addition to the yogurt
Hi Linda, I haven’t used ricotta, however, I will say, so many readers have reported back that they used different ingredients and they still love it! I would imagine it would work. Let me know if you give it a try, but I’d use it in place of, not in addition to the yogurt. Or for the first time, try half and half.