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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Christina, I would love to make this for our Valentine’s dinner, but have one question … Do I juice the one orange & reserve, then adding only the pulp & rind to the cake itself … or do I add the orange with pulp, rind & juice to the cake, and then juice a second orange for the glaze? The answer will make a huge difference in the cake consistency. Thank you for always helping us.
Hi Suzi, if you don’t use the JUMP TO RECIPE button you will see exact step by step directions along with the photos. One orange is for the cake (except the seeds) as second orange is juiced for the glaze. Happy Valentine’s Day and let me know how the cake turns out!
Made the cake exactly as mentioned.
Only thing changed was orange peel in the syrup. Very good.
Good change, Johanne! Happy you like it! Try the fruit muffins next!
Absolutely delicious! I love that none of the orange goes to waste. I ended up topping the cake with mascarpone frosting instead of the glaze, and I would highly recommend the combo.
Isn’t it a fab recipe? Sounds wonderful with a mascarpone frosting (I’ve done orange cream cheese frosting with it in the past.) Thanks for the lovely review!
I have a package of the vangliato and it says the package has 16gr (.56ounce) and it says “Dose for 500 grams of flour”. The recipe calls for 275 grams of flour, which if I do the math, according to the label (1 package is for 500 grams) would mean I need to use 8.8gr
Does that sound correct?
Just follow the recipe as written, Christine. Look at all the 5 star reviews. Let me know how you like it!
Hi Christina
Can I replace or not put the yoghut?
Thank you!
Hi Delia, you can use labne, sour cream, ricotta or any similar dairy product. I can tell you that so many people have made changes to this recipe and still rave about it, so I do believe omitting it will also work (it may not be quite as moist.) Let me know how it goes! CC
Hi Christina
Made the cake for my daughter’s Birthday. Made it on Thursday and planning to have her cut it on Sunday. Can I leave it out or should I keep it in the fridge ?
Madhuri
I think it might be a little late to ask, but I would have recommended freezing it, especially for a birthday. It should be fine, but I would keep it in the fridge. I don’t recommend making ANY cake 3 days before cutting it. Always freeze it if it’s not eaten the same or next day.
Best Orange Cake ever. Only downside is that whenever there is a celebration somewhere in the family, this cake is always requested.😄
Hahaha! I was like, “uh oh”, when I read there was a down side! Thank. you so much for the lovely review! (Hint: try my fruit muffin recipes next!)
Love this recipe and usually make it this time of year when our blood oranges are ripe. However, I’ve had hits and misses when making this cake and I suspect it is because of the volume of orange that I used. Since oranges can be different sizes and juiciness, what is the volume that I should use as a guide for the orange ingredient (i.e. 1 cup or 1.5 cups of orange pulp)?
Hi Patty, I suspect this is the case too, which is why I highly recommend using a scale (not only in this recipe, but all baking). I have never measured the orange into cups as I always weight the fruit before processing it. Do you have a scale? The metric button is below the ingredients.