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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Hi Christina
My substituted all purpose flour with cake flour. The cake turned out dense and gummy. I am not sure if it’s because of the flour? Also when I beat the sugar and eggs, shall I beat it until it’s pale and creamy? What consistency am I looking for? I would like to try baking it again.
Hi Rachel, I’m not sure what would cause it, but pay close attention to the steps and photos and don’t make any substitutions next time for best results. The directions say to beat the butter and sugar until light and fluffy, which isn’t necessarily pale and creamy, so maybe you didn’t beat it long enough? Good luck, and hope next time is a success :)
Hi Christina, do you beat the butter and eggs together first? The recipe says to beat sugar and eggs together and then add softened butter with th flour. Which is it?
Hi Susan, just re-read your question: the latter is correct.
Step 1. Beat the sugar and eggs together.
Step 2. Add the flour a little at a time with the softened butter.
I checked the recipe in both the body of the post and the recipe card and they state this exactly. Hope this was helpful! CC
Thanks Christina! Sorry my reply is a little late. I have made this cake a couple of times now and it has turned out great both times! Everyone loves the taste! Thanks for the recipe!
No worries, so glad everyone likes it, Susan!
Hi Rachel,
I think I know what might have happened, so hopefully this helps with your next attempt!
1. The difference between regular flour and cake flour is that regular flour has more protein than cake flour. Technically, the lesser the amount of protein in the batter, the more tender the crumb of your cake; however, protein is also necessary for giving your cake structure – it basically functions like the scaffolding of a building would. Protein holds the thing together in place. If you have too little protein in relation to the other basic ingredients (such as fat), the cake wouldn’t be able to hold itself together under all that weight and will collapse upon itself while in the oven. All that fat, sugar, etc. all crams together into smaller spaces, forming a super dense/gummy cake.
2. As for beating the eggs, yes, pale and creamy is a good indicator! That means that you have beaten almost as much air as you could into the egg mixture. The original recipe calls for the egg batter to become light and fluffy, which is another way of saying, ‘beat a heck load of air in’. Just be careful – as with all things in cake-making, you can overdo it and bring the eggs beyond the pale and creamy/light and fluffy (or ‘sabayon’, if you want the technical term) stage. Generally, the rule of thumb is: drizzle some of the mixture off the egg beaters on to the surface of the mixture, and if the “ribbons” of drizzle stay on the surface for a few seconds before sinking back into the mixture, then you have arrived at the sabayon stage. That stuff is good to go.
Happy Baking!
Thanks, Christopher!
Me: Should I bake it again?
Hubby: You’d better!
No higher praise than my husband (Mr Finicky) giving the cake a two-thumbs up and insisting I make it again!
Of course, I could claim it was the power of my Mum’s bundt pan that she got as a wedding gift in 1952, and I have now inherited, but no…give credit where credit is due… brilliant recipe! A keeper!
FYI: The bundt pan I used is an 8-cup and the batter came up to just 1.5″ under the rim. I baked it for a total of 65 minutes, but started checking around the 50-minute mark.
BRILLIANT! Thank you so much, Danuta! Love that you both love the cake and thanks for the tip on making it in a bundt pan!
Hi Christina
Thank you and your mum for sharing such a beautiful recipe. I baked this cake this weekend and I was delighted with the outcome. It was so very refreshing , moist, not too sweet and simply wanting for more. The best part is to use the entire orange and not wasting anything!!!Simply wow
Isn’t it a great recipe, Jesline? Definitely a keeper and I’m so glad you found it and loved it! Hope you explore more of my recipes and enjoy them, too! Happy baking! CC
[…] Sicilian Orange Cake […]
I’m SO disappointed. I’ve been cooking and baking for 47 of my 55 years. I followed the instructions precisely–down to weighing my ingredients. I did not overwork the batter and had a light hand when it came to mixing. But my cake was dense and almost gummy/sticky in texture. The only thing I can surmise is that even though I weighed my orange, the juice to solids ratio wasn’t good. Maybe there wasn’t enough juice. It seemed like a dry orange. (So much for organic.)
I had two bites of the cake I made, but threw the rest right in the garbage, as it was absolutely horrible–even though I carefully selected organic oranges and all ingredients were fresh and of high quality. I will give this another try though, but would love to know what the texture of this cake is supposed to be. Like I said, it was dense and gummy–literally too sticky to cut through. I expected a really moist cake, but got inedible grossness.
I’m so sorry to hear this, Christine. Barring that you didn’t make a mistake (I’ve thought I haven’t made a mistake many times, but must have, as a previously perfect recipe turned out horribly), I don’t see how it could be the orange. If your cake turned out gummy/sticky, then it was too wet and you said you thought the orange was too dry.
It could possibly be your oven? Maybe you just didn’t leave it in long enough and it didn’t cook properly? If you take a look at the photo of the cut slice, you’ll see exactly what the texture should be like. Moist, with a beautiful crumb and not at all “gummy”. I’d suggest getting a thermometer for your oven and checking that first, then once you’ve confirmed that’s not an issue, try again with the best orange you can find, that’s not dry. Good luck and let me know what happens.
I made this a couple of days ago and it was lovely!
Thank you so much for letting me (and others) know, Michelle! I appreciate it! CC
Hi Christina, I have the pleasure of being asked to make my granddaughter’s 16th Birthday cake. Last week I made your Sicilian Orange Cake as a trial to see if it was special enough for this occasion. A definite YES, it is so beautiful and thank you so much. We have an orange tree in the back yard, perfect. So, I am going to make the cake next Tuesday and pop it in a Tupperware container to take to Melbourne the next day, Wednesday. I will be decorating it the next day, Thursday, for the evening birthday party. I will be putting an edible cake topper on it but still want that glaze to go through the cake, thinking of pricking holes in the top first. So, my question is….should I apply the glaze on Tuesday when the cake is hot as per recipe or will it be ok to make the glaze and pour over the cake on the Thursday when the cake is cold? I would prefer to do it on the Tuesday but I want the best result. Thank you and look forward to your reply.
Hi Julie! So glad you loved the cake and what a special occasion to have it for your granddaughter’s 16th! I read your question and I do think that glazing it right away is probably the best idea. It will help keep the cake moist. Although I have to say, my mother has made the cake here before and not glazed it at all and it was still fine 2 days later. I’d still go with the former option, though. Enjoy the day and hope you find some more of my recipes to try! :) CC
Hi Christina! This cake looks divine and I would like to try it, but I was unsure about the weight of 1/4c of greek yoghurt – 110g sounds a bit more than 1/4 cup to me. Can you confirm which measurement is correct? Thanks@
Hi Natasha, you are correct! I fixed it (made it 1/3 c) , but in all honestly, this cake is very forgiving so a little less or more yogurt won’t ruin it. Let me know how it turns out! :)
Thanks Christina!