Moist, zesty, and full of old-world charm, this Sicilian Whole Orange Cake is the perfect example of how a single fruit can transform a simple dessert into something unforgettable. Made using the entire orange—peel, pulp, and all—this cake is incredibly fragrant and flavorful, with a dense crumb and bright citrus finish. Whether you’re celebrating a holiday, serving guests, or just craving a comforting slice of sunshine, this cake delivers. In this article, I’ll share my family’s trusted recipe for this beloved Italian dessert, plus tips for glazing, slicing, and storing it to perfection.
A Tradition That Travels
Even though the cake hails from Sicily, it found a new home in our Mexican-American kitchen. We serve it after tamales on Sunday afternoons or during holiday brunches with coffee. What I love most is that it’s simple enough for weeknight baking but elegant enough to wow a crowd. Just like my pan de elote or arroz con leche, it’s comfort wrapped in tradition.
This is more than just dessert—it’s a way to use every part of something good. It’s resourceful, delicious, and rooted in family. The best kind of recipe, if you ask me.
What You’ll Need to Make a Perfect Sicilian Whole Orange Cake
This Sicilian Whole Orange Cake comes together with everyday ingredients, but don’t let their simplicity fool you—the result is incredibly flavorful. The star, of course, is the whole orange. But the balance of butter, yogurt, and sugar brings it all together into a cake that’s moist, fragrant, and beautifully golden.
Here’s exactly what you’ll need:
- 3 large eggs
- 1 1/8 cups (225g) granulated sugar
- 2 cups (250g) all-purpose flour
- 2 1/2 teaspoons baking powder or 1 packet Pane Degli Angeli
- 1/3 cup (75g) salted butter, softened
- 1/3 cup (80g) plain Greek yogurt
- 1 large organic orange (seedless, sweet, thin-skinned, about 200g)
- 1 teaspoon vanilla extract (only if using plain baking powder)
- 2 1/2 oz (75ml) freshly squeezed orange juice (for glaze)
- 3 tablespoons (38g) granulated sugar (for glaze)
Ingredient Tips & Substitutions
Use an organic, thin-skinned orange, as the peel is blended into the batter. Valencia or Navel oranges are ideal—juicy and not too bitter. Avoid thick-skinned or overly tart varieties unless you’re aiming for a more intense citrus flavor.
Pane Degli Angeli, a popular Italian leavening agent, adds both lift and subtle flavor. If unavailable, standard baking powder works perfectly with a splash of vanilla.
For richness, we use Greek yogurt, but you can swap in sour cream for a slightly tangier twist.
This cake’s flavor is bold but not overpowering, making it ideal for pairing with tea, coffee, or even as a holiday brunch centerpiece.
How to Make Sicilian Whole Orange Cake
Making a Sicilian Whole Orange Cake might sound fancy, but it’s surprisingly easy—and rewarding. The key is blending the whole orange until smooth, then folding it into a simple batter for a burst of flavor in every bite.
Follow these steps for the perfect result:
Step 1:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper. Be sure to grease the parchment too—this cake loves to cling.
Step 2:
In a large mixing bowl, beat the eggs and sugar until pale, thick, and fluffy. This helps create a soft, tender crumb.
Step 3:
Sift together the flour and baking powder (or Pane Degli Angeli). Gradually add the dry ingredients and softened butter to the egg mixture, mixing just until smooth.
Step 4:
Stir in the Greek yogurt. This adds moisture and a rich, tangy flavor that balances the orange beautifully.
Step 5:
In a food processor, blend the entire orange—yes, peel and pulp—until nearly smooth. Remove any seeds before blending.
Step 6:
Add the orange puree (and vanilla if using regular baking powder) to the batter. Stir until fully combined.
Step 7:
Pour the batter into your prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8:
Let the cake cool in the pan for 15 minutes. Then release the springform and transfer the cake to a wire rack.
Step 9:
While the cake is still warm, simmer the orange juice and sugar in a small saucepan for 3–5 minutes, until syrupy. Spoon or brush the glaze over the top.
How to Serve Sicilian Whole Orange Cake for Maximum Flavor
This Sicilian Whole Orange Cake is a showstopper on its own—no frosting required. The citrus glaze gives it a glossy finish, and the flavor is so rich that one slice feels indulgent without being heavy.
I love to serve it slightly warm with coffee or espresso, especially during weekend brunch or when guests are over. Add a dollop of whipped cream or Greek yogurt if you want something creamy on the side. For a more elegant touch, pair it with a drizzle of chocolate sauce or a dusting of powdered sugar.
This cake also makes a lovely holiday dessert, thanks to its vibrant orange notes. We’ve even served it with champurrado or café de olla for a cozy cross-cultural twist.
Storing, Freezing, and Delicious Variations
Once completely cooled, store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but bring it to room temperature before serving for best texture.
To freeze, slice the cake and wrap each piece individually. Store in a freezer-safe bag or container for up to 3 months. Defrost on the counter or microwave gently.
Want to switch things up?
- Use blood oranges for a deeper, berry-like flavor.
- Add a pinch of cardamom or cinnamon for warmth.
- Mix in chopped dark chocolate or almonds for added texture.
Frequently Asked Questions:
1. Can I use any type of orange for Sicilian Whole Orange Cake?
While you technically can use any orange, it’s best to choose organic, thin-skinned, seedless oranges like Navel or Valencia. These are sweet, less bitter, and ideal when you’re using the whole fruit—including the peel. Avoid thick-skinned or very tart varieties, as they can overpower the cake’s balance of flavor.
2. Why do you use the whole orange, including the peel?
Using the entire orange gives this cake its signature depth and intense citrus aroma. The peel adds essential oils, subtle bitterness, and beautiful texture, while the pulp contributes moisture and flavor. Just be sure to remove any seeds, and always choose organic fruit to avoid waxes or pesticides.
3. Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. The texture may be slightly denser, but the flavor remains bright and delicious. Be sure to check that your baking powder or Pane Degli Angeli is gluten-free as well.
4. How do I keep my Sicilian Whole Orange Cake from tasting bitter?
The key is using a sweet, thin-skinned orange and blending it well to avoid large chunks of peel. If your orange is slightly tart, balance the flavor by increasing the sugar slightly or using a sweeter glaze. Simmering the glaze longer also brings out the natural sweetness and reduces bitterness.
Conclusion:
The magic of this Sicilian Whole Orange Cake lies in its simplicity and bold flavor. With just one whole orange, a few pantry staples, and a little love, you get a cake that’s moist, fragrant, and unlike anything else. Whether you’re serving it at brunch, gifting it during the holidays, or simply baking to brighten a weekday, it’s a recipe that never disappoints.
From my Grandma’s kitchen to yours, I hope this cake brings the same joy to your table as it has to ours. Don’t forget—it freezes beautifully, stores well, and tastes even better the next day.
Print
Sicilian Whole Orange Cake Recipe: Moist, Bright, and Easy
- Prep Time: {{prep_time}}
- Cook Time: {{cook_time}}
- Total Time: {{total_time}}
- Yield: {{yield}}
- Category: {{category}}
- Method: {{method}}
- Cuisine: {{cuisine}}
Description
This moist Sicilian Whole Orange Cake uses the entire orange—peel and all—for bold flavor, balanced sweetness, and a fragrant, vibrant crumb.
Ingredients
3 large eggs
1 1/8 cups (225g) granulated sugar
2 cups (250g) all-purpose flour
2 1/2 teaspoons baking powder or 1 packet Pane Degli Angeli
1/3 cup (75g) salted butter, softened
1/3 cup (80g) plain Greek yogurt
1 large organic orange (seedless, sweet, with peel, about 200g)
1 teaspoon vanilla extract (only if using plain baking powder)
2 1/2 oz (75ml) freshly squeezed orange juice (for glaze)
3 tablespoons (38g) granulated sugar (for glaze)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper. Grease the paper, too.
2. In a large bowl, beat the eggs and sugar until light and fluffy.
3. Sift the flour with baking powder or Paneangeli and gradually add to the egg mixture along with the softened butter. Mix until combined.
4. Stir in the Greek yogurt until the batter is smooth.
5. In a food processor, blend the whole orange (peel and pulp, seeds removed) until nearly pureed.
6. Add the orange purée to the batter (and vanilla if using plain baking powder) and stir until fully incorporated.
7. Pour the batter into the prepared pan and bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
8. Let the cake cool in the pan for 15 minutes, then release from the springform pan.
9. For the glaze, combine orange juice and sugar in a small pan and simmer until syrupy (3–5 minutes).
10. Spoon or brush the glaze over the warm cake. Let cool completely before slicing.
Notes
Use organic, thin-skinned oranges for best results and minimal bitterness.
Let the cake cool completely before slicing for clean cuts.
This cake freezes well; slice and store in airtight containers for up to 3 months.
Simmer glaze longer for a thicker, candied finish on top.
You can substitute sour cream for Greek yogurt if preferred.