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Sicilian Whole Orange Cake

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
  2. Cut the whole orange into chunks (with peel), remove any seeds, and blend in a food processor until smooth.
  3. In a large bowl, whisk eggs and sugar until pale and fluffy. Add the orange purée and oil; mix well.
  4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.
  7. Let the cake cool completely before glazing.
  8. 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

Find it online: https://yumfoodusa.com/sicilian-whole-orange-cake/