If you’re looking for a dessert that’s bright, flavorful, and unforgettable, this Sicilian Whole Orange Cake is a must-try! Made using the entire orange—peel and all—this cake is naturally fragrant, wonderfully moist, and the perfect balance of sweet and citrusy.
Whether you serve it for brunch, with afternoon tea, or as a stunning holiday dessert, this classic Italian cake is a crowd-pleasing treat that everyone will love.
Why You’ll Love This Cake
- Whole orange flavor – The entire orange, including the peel, creates a bold citrus aroma and depth of flavor.
- Moist & tender – Greek yogurt (or sour cream) keeps the crumb rich and soft.
- Easy to make – A blender or food processor does most of the work.
- Versatile & elegant – Delicious plain or finished with a glossy orange glaze.
Pro Tip: This cake is naturally denser than American-style cakes. That’s how traditional Sicilian cakes are meant to be—moist, rich, and bursting with flavor.
Ingredients You’ll Need
For the Cake:
- 3 eggs – Room temperature for best mixing.
- 1 ⅛ cups sugar – Granulated white sugar.
- 2 cups all-purpose flour
- 2 ½ tsp baking powder – Or 1 packet Pane Degli Angeli (vanilla Italian baking powder).
- ⅓ cup butter, softened – Salted butter for rich flavor.
- ⅓ cup Greek yogurt – Or substitute with sour cream.
- 1 large organic orange – Washed, seeds removed, chopped (peel included!).
- 1 tsp vanilla extract – Use only if using plain baking powder.
For the Glaze:
- Juice of 1 large orange
- 3 Tbsp sugar
Step-by-Step Instructions
1. Prepare the Pan and Oven
- Preheat oven to 350°F (175°C).
- Grease an 8-inch springform pan, line the bottom with parchment, and lightly grease again.
2. Make the Cake Batter
- Beat the eggs and sugar in a large mixing bowl until pale and fluffy.
- Sift the flour with the baking powder (or Pane Degli Angeli). Gradually mix into the egg mixture along with the softened butter.
- Stir in the Greek yogurt until fully combined.
- Blend the whole orange (peel and flesh, but no seeds) in a food processor until almost pureed.
- Add the orange puree (and vanilla, if using) to the batter and mix gently until smooth.
3. Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
- Cool for 15 minutes, then carefully remove the springform ring.
4. Make the Orange Glaze
- In a small saucepan, combine orange juice and sugar.
- Simmer until slightly thickened, about 3–4 minutes.
- Brush or spoon the warm glaze over the cake while it’s still warm.
- Allow to cool completely before slicing for clean cuts.
For a candy-like glaze, simmer the syrup for an extra 6–7 minutes before brushing it on.
Tips for Success
- Use the best oranges you can find – Organic and thin-skinned varieties work best for a sweet, flavorful cake.
- Food processor required – It ensures the orange peel is finely chopped for the perfect texture.
- Test before removing from the oven – Dense cakes may need the full baking time.
- Freeze-friendly – This cake freezes beautifully; wrap slices individually for quick treats.
Variations to Try
- Blood Orange Cake – Swap in blood oranges for a beautiful color and flavor.
- Whole Lemon Cake – Use Meyer lemons for a sweet, fragrant twist.
- Mini Cupcakes or Bundt Cake – The batter adapts perfectly to different pans (1.5x the recipe for a full-size bundt).
Storage
- Store covered at room temperature for 2–3 days or refrigerate up to 5 days.
- Freeze individual slices for up to 3 months.
Final Thoughts
This Sicilian Whole Orange Cake is truly a taste of Italy in every bite. From its heavenly aroma while baking to the first slice bursting with citrusy sweetness, it’s no wonder this recipe has earned thousands of rave reviews.
If you love classic European desserts, this is one cake you’ll want to bake again and again—especially during citrus season!