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Sicilian Whole Orange Cake made with whole oranges, showcasing a vibrant citrus flavor.

Sicilian Whole Orange Cake

A sun-kissed dessert that incorporates the vibrant flavor of an entire orange, peel and all, making it a delightful and easy crowd-pleaser.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 large large eggs
  • 1 1/8 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/3 cup salted butter, softened
  • 1/3 cup plain Greek yogurt
  • 1 large organic orange
  • 1 teaspoon vanilla extract
For the glaze
  • 2 1/2 oz freshly squeezed orange juice
  • 3 tablespoons granulated sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper and 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 and gradually add it 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) 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 it from the springform pan.
  9. For the glaze, combine orange juice and sugar in a small pan and simmer until syrupy (about 3–5 minutes).
  10. Spoon or brush the glaze over the warm cake, then let it cool completely before slicing.

Notes

Store the cake wrapped tightly in the fridge for up to 5 days or freeze individual slices for up to 3 months. Let frozen slices thaw in the fridge overnight.