The Sicilian Whole Orange Cake is a rustic, traditional dessert that captures the essence of Mediterranean simplicity and flavor. Using the entire orange—peel, pulp, and juice—this cake delivers an intense citrus aroma and a tender, moist crumb. Finished with a glossy orange glaze and a sprinkle of zest, it’s a sun-kissed classic that’s as beautiful as it is delicious. Ideal for spring afternoons, brunch tables, or a sweet slice of sunshine any time of year.
Why You’ll Love This Recipe
- Uses the whole orange: Peel and pulp included for unmatched depth of flavor.
- Fragrant and vibrant: Naturally aromatic with bold citrus notes in every bite.
- One-bowl simplicity: Minimal preparation and easy cleanup.
- No waste: A resourceful and sustainable way to bake with fresh fruit.
- Perfect crumb: Soft, tender, and moist thanks to the oil and puréed orange.
- Naturally beautiful: The glaze and zest create a simple yet elegant finish.
- Versatile for occasions: Great for casual tea time or elegant entertaining.
- Not overly sweet: The fruit-forward flavor shines with balanced sweetness.
- Stays moist: Keeps well over several days without drying out.
- A taste of Italy: A traditional recipe that feels both nostalgic and refined.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- whole orange (seedless, preferably organic)
- large eggs
- granulated sugar
- neutral oil (sunflower or light olive oil)
- all-purpose flour
- baking powder
- baking soda
- salt
For the Orange Glaze:
- powdered sugar
- fresh orange juice
- orange zest (for garnish)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- Cut the whole orange into chunks, removing any seeds. Place the pieces, including the peel, in a food processor and blend until smooth.
- In a large mixing bowl, whisk the eggs and sugar until light and fluffy.
- Add the orange purée and oil to the egg mixture, stirring to combine.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture, mixing until just incorporated—do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the glaze, whisk the powdered sugar with 2–3 tablespoons of fresh orange juice until smooth and pourable.
- Drizzle the glaze over the cooled cake and finish with a sprinkle of fresh orange zest.
Servings and timing
Servings: 8 slices
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: Approximately 320 kcal per slice
Variations
- Add almonds: Fold in 1/4 cup of ground almonds for a subtle nutty note.
- Spiced twist: Add a pinch of cardamom or cinnamon for warmth.
- Double citrus: Blend in a bit of lemon or mandarin for a mixed citrus flavor.
- Orange liqueur glaze: Replace part of the orange juice in the glaze with Grand Marnier or Cointreau.
- Loaf version: Bake in a standard loaf pan and adjust the baking time accordingly.
Storage/Reheating
- Refrigeration: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Not typically needed; enjoy this cake at room temperature for best texture and flavor.
FAQs
Do I really use the whole orange, including the peel?
Yes, the entire orange is blended into the batter, which gives this cake its signature intense flavor and aroma.
What type of orange is best?
Use seedless, thin-skinned, sweet oranges such as navel or Valencia. Organic is preferred since the peel is included.
Can I reduce the sugar?
You can slightly reduce the sugar in the batter, but keep in mind that it balances the bitterness of the peel.
Is a food processor necessary?
Yes, for best results, a food processor or high-powered blender is needed to achieve a smooth purée with the peel.
Can I use whole wheat flour?
Yes, substitute up to half of the all-purpose flour with whole wheat for a denser texture and richer flavor.
How do I prevent the glaze from soaking into the cake?
Make sure the cake is completely cool before glazing. You can also apply a thin layer of glaze, allow it to set, then add a second.
Can I make this cake in advance?
Absolutely. This cake keeps very well and is often even more flavorful the next day.
Can I use orange marmalade instead of fresh orange?
Not recommended for this recipe—it will alter the texture and sweetness significantly.
What other toppings can I use?
Try candied orange slices, chopped pistachios, or a dusting of powdered sugar for variety.
Can I serve this warm?
It’s best served at room temperature once the glaze is set, though it can be gently warmed if desired.
Conclusion
The Sicilian Whole Orange Cake is a radiant, citrus-forward dessert that brings a taste of the Mediterranean to your table. With its bold flavor, moist texture, and rustic charm, this cake is both simple to prepare and impressive to serve. Whether enjoyed with coffee, shared at a gathering, or given as a homemade gift, it’s a timeless recipe that celebrates the full beauty of fresh oranges.
PrintSicilian Whole Orange Cake
This traditional Sicilian cake uses the entire orange—peel, pulp, and juice—for a moist, intensely aromatic dessert. With a soft, tender crumb and a bright citrus glaze, it’s a sun-kissed classic that’s simple to make and bursting with Mediterranean flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 large whole orange (seedless, preferably organic)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup neutral oil (such as sunflower or light olive oil)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- 1/2 tsp orange zest (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- Cut the whole orange into chunks (with peel), remove any seeds, and blend in a food processor until smooth.
- In a large bowl, whisk eggs and sugar until pale and fluffy. Add the orange purée and oil; mix well.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.
- Let the cake cool completely before glazing.
- To make the glaze, whisk powdered sugar with orange juice until smooth and pourable. Drizzle over the cake and finish with fresh orange zest.
Notes
- Use a seedless and thin-skinned orange for the best texture and flavor.
- Do not overmix the batter to keep the crumb tender.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- This cake also works well in a loaf pan—adjust bake time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg