The Sicilian Whole Orange Cake is a citrus lover’s dream, blending bright, zesty flavors with a moist, tender crumb that melts in your mouth.
Using the entire orange—peel and all—creates a unique depth of flavor, while the golden crust adds a satisfying contrast. In just 20 minutes of prep, you’ll have this beauty ready for the oven, filling your kitchen with an irresistible aroma.
Baking for 50 minutes transforms simple ingredients into a dessert that’s both elegant and comforting. Each bite offers a burst of sunshine, with hints of sweetness balanced by a subtle tang.
Perfect for afternoon tea or a show-stopping dessert, this cake is as delightful to make as it is to savor. Treat yourself to a slice of Sicily today!
Ingredients for Sicilian Whole Orange Cake
- 2 large navel oranges (about 12oz/340g, washed thoroughly)
- ¾ cup (6oz/170g) butter (softened, unsalted preferred)
- 1 ¼ cups (10oz/282g) granulated sugar
- 3 large eggs (at room temperature)
- 2 cups (10oz/284g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Glaze:
- 1 cup (4oz/115g) powdered sugar
- 1-2 tablespoons whole milk (adjust for desired consistency)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter a 9-inch (23cm) round cake pan and line it with parchment paper.
- Prepare the oranges: Zest the oranges and place the zest in a food processor. Cut away all the white pith and discard it along with any seeds. Add the orange flesh to the food processor and process until finely ground.
- Combine wet ingredients: To the food processor, add the softened butter, granulated sugar, and eggs. Process until well combined, scraping down the sides of the bowl once or twice.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Pour the orange mixture into the flour mixture and process until just combined.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then release the sides and let cool completely on a wire rack.
- Make the glaze: In a small bowl, combine the powdered sugar, 1 tablespoon of milk, and vanilla extract. If the glaze is too thick, add the remaining tablespoon of milk. Drizzle the glaze over the cooled cake and let it set before serving.
- Serve: Enjoy with whipped cream if desired. Store leftovers in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
This Sicilian Whole Orange Cake is a delightful treat on its own, but it truly shines with a few thoughtful accompaniments. Serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a creamy contrast.
For a tangy twist, add a side of mixed berries or a drizzle of orange marmalade. Pair it with a cup of espresso or earl grey tea to balance the sweetness.
Storage Secrets: Keeping It Fresh
To maintain the cake’s moist texture, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving. For a quick refresh, warm individual slices in the microwave for 10-15 seconds.
Time-Saving Tips for Busy Bakers
If you’re short on time, prep the oranges ahead by zesting and processing them the night before. Store the mixture in the fridge until ready to use. Use a stand mixer instead of a food processor to combine the ingredients quickly. For an even faster bake, skip the glaze and dust the cake with powdered sugar instead.
Recipe Variations: Make It Your Own
Experiment with different citrus fruits like lemons or blood oranges for a unique flavor twist. Add a handful of chopped almonds or pistachios to the batter for a nutty crunch. For a boozy upgrade, mix 1 tablespoon of orange liqueur into the glaze. If you prefer a lighter cake, substitute half the flour with almond flour.
Equipment Guidance: Tools for Success
Ensure you have a 9-inch round cake pan and parchment paper for easy release. A food processor is essential for finely grinding the oranges, but a high-speed blender can work in a pinch. Use a wooden skewer to test for doneness, and a fine-mesh sieve for a smooth glaze. A microplane grater is perfect for zesting the oranges without the bitter pith.
Sicilian Whole Orange Cake
Ingredients
Cake
- 2 large navel oranges about 12oz/340g
- 3/4 cups butter softened, 6oz/170g
- 1 1/4 cups granulated sugar 10oz/282g
- 3 large eggs at room temperature
- 2 cups all-purpose flour 10oz/284g
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Glaze
- 1 cup powdered sugar 4oz/115g
- 1-2 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9-inch (23cm) round cake pan.
- Zest the oranges and place the zest in the bowl of a food processor. Cut away all of the white pith and discard along with any seeds from the flesh. Place the flesh in the food processor. Process the oranges until finely ground.
- To the bowl of the food processor, add the butter, sugar, and eggs and process until well combined, scraping down the sides of the bowl once or twice.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt, and then pour the orange mixture into the flour. Process together until the batter is just combined.
- Spread the batter evenly into the prepared cake pan and bake for 45-50 minutes, until a wooden skewer inserted into the center comes out clean. Let cool for 10 minutes before releasing the sides of the pan to let cool completely.
- Once the cake is cooled, make the glaze: combine the powdered sugar, 1 tablespoon of milk, and vanilla extract. If the glaze is too thick, add the other tablespoon of milk. Drizzle over the cake. Let set before serving.
- Serve with some whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days.
