Sicilian Whole Orange Cake: A Unique and Moist Citrus Delight

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Sicilian Whole Orange Cake is an incredible dessert that brings together the refreshing taste of citrus and the unique, rich texture of a cake made with an entire orange—peel, juice, and pulp. This moist, flavorful cake is perfect for any occasion, but it truly shines when paired with a cup of tea or coffee. Whether you’re looking to impress guests or treat your family to something special, this Sicilian Whole Orange Cake is sure to become a beloved recipe in your home.

Why This Sicilian Whole Orange Cake is a Must-Try

The Sicilian Whole Orange Cake stands out from typical orange cakes because it uses the entire orange, including the peel, juice, and pulp. This method not only enhances the flavor but also adds a surprising depth of texture. The result is a moist, citrus-packed cake that’s not overly sweet, making it a perfect dessert for those who love a little zing in their treats.

It’s an incredibly versatile cake that works well as a snack, dessert, or even as a birthday cake. Plus, it’s simple to prepare, and its irresistible orange aroma fills your kitchen as it bakes. The best part? It requires just a few basic ingredients that you likely already have at home.

Ingredients for Sicilian Whole Orange Cake

Eggs: Provide structure and moisture to the cake, ensuring a fluffy yet dense texture.
Sugar: Balances the tartness of the orange, giving the cake a subtle sweetness.
Flour: Forms the base of the cake, contributing to its soft crumb.

Pane Degli Angeli (or vanilla baking powder): Adds lightness and helps the cake rise.
Butter: Provides richness and moisture, making the cake tender.
Greek Yogurt: Adds creaminess and a slight tang, enhancing the cake’s texture.

Orange: The star ingredient, providing a bold citrus flavor. Be sure to use a sweet, organic orange with a thin peel for the best results.
Vanilla Extract: Enhances the overall flavor of the cake, balancing the citrus notes.
Glaze Ingredients: Orange juice and sugar, for a glossy, sweet finish that soaks into the cake.

Alternative Ingredient Suggestions

If you’re looking to make substitutions, here are a few ideas:

Butter: You can use olive oil for a slightly different flavor, giving the cake a more Mediterranean feel.
Greek Yogurt: Swap in sour cream if you prefer, or use a dairy-free yogurt for a vegan option.

Flour: If you’re gluten-sensitive, this recipe works perfectly with a gluten-free flour blend.

Step-by-Step Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan, then line the bottom with parchment paper. Grease the paper as well for easy removal later.
Make the Batter: In a large bowl, beat the sugar and eggs until light and fluffy. Sift together the flour and baking powder (or Pane Degli Angeli) and gradually add them to the egg mixture. Mix until combined. Stir in the softened butter and Greek yogurt.

Process the Orange: Cut the orange into pieces, removing the seeds but keeping the peel. Use a food processor or blender to puree the orange until smooth, then add it to the cake mixture. Stir until fully incorporated.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for about 15 minutes before removing it from the springform pan.
Prepare the Glaze: While the cake is cooling, make the glaze by simmering orange juice and sugar in a small pot for about 5-7 minutes, until it thickens slightly.

Glaze the Cake: Once the cake has cooled slightly, spoon the glaze over the warm cake, allowing it to soak in for extra moisture and flavor.
Cool and Serve: Allow the cake to cool completely before cutting. This will help it set properly and make slicing easier.

Tips & Tricks

Orange Quality: To get the best flavor, choose sweet, organic oranges with thinner skins. Thick-skinned oranges can make the cake too bitter.

Texture Check: If the cake isn’t fully cooked after the suggested time, give it a few more minutes, but check frequently to avoid overbaking.
Syrup Glaze: If you prefer a thicker glaze, simmer the orange juice and sugar for a few extra minutes. This will create a more syrupy consistency that will harden into a candy-like topping once it cools.

Pairing Ideas and Variations

This Sicilian Whole Orange Cake pairs wonderfully with a cup of coffee or a glass of fresh juice. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat.

For variations, consider experimenting with other citrus fruits, such as blood oranges or lemons. The recipe is also perfect for adapting into different forms—try it as cupcakes for individual servings or bake it in a bundt pan for a dramatic presentation.

If you’re looking to make this cake ahead of time, it stores well in an airtight container at room temperature for several days. It also freezes beautifully, so you can enjoy this zesty treat for months to come.

Health Benefits of This Sicilian Whole Orange Cake

Made with fresh fruit, Greek yogurt, and minimal added sugars, this cake is a great way to satisfy your sweet tooth without feeling overly indulgent. The vitamin C from the orange adds an extra health boost, and the use of Greek yogurt provides a good source of protein.

Conclusion

Sicilian Whole Orange Cake is a delightful treat that perfectly combines simplicity with flavor. The use of the entire orange—peel, juice, and pulp—gives the cake a rich, citrus-packed taste that is both moist and satisfying. Whether you’re baking for a special occasion or simply craving something delicious, this cake will not disappoint.

Frequently Asked Questions (FAQs) about Sicilian Whole Orange Cake

1. Can I use other citrus fruits in this recipe instead of oranges?

Yes! This recipe works beautifully with other citrus fruits like lemons, blood oranges, or even kumquats. Just keep in mind that the flavor may vary depending on the fruit you choose. If using lemons, you might want to reduce the sugar slightly to balance the tartness.

2. Can I make Sicilian Whole Orange Cake gluten-free?

Absolutely! This cake is quite adaptable. You can swap the all-purpose flour for a gluten-free flour blend. Just make sure to check that your flour blend has the proper mix of binders and leavening agents to achieve the best texture.

3. How can I store leftover Sicilian Whole Orange Cake?

Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for longer shelf life, but be sure to bring it to room temperature before serving for the best flavor and texture.

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Sicilian Whole Orange Cake

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Author: Anna
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Sicilian Whole Orange Cake is a moist, flavorful dessert that uses the entire orange—peel, juice, and pulp—for a refreshing citrus treat. Perfect for any occasion, this cake is easy to prepare and delivers a delicious burst of citrus with every bite.

Ingredients

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3 eggs
1 ⅛ cups sugar
2 cups all-purpose flour
2 ½ tsp baking powder or 1 packet Pane Degli Angeli (Italian vanilla baking powder)
⅓ cup butter, softened
⅓ cup Greek yogurt (or sour cream)
1 large orange (washed and cut into pieces, keep the rind, remove seeds)

1 tsp vanilla extract (optional, if using plain baking powder)
Glaze: 2 ½ oz orange juice (freshly squeezed from 1 large orange)
3 Tbsp sugar

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Instructions

Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Grease the paper as well for easy removal later.

In a large bowl, beat the sugar and eggs with a mixer until light and fluffy.
Sift the flour with the baking powder and gradually add to the egg mixture, followed by the softened butter. Continue mixing until smooth, then stir in the Greek yogurt.
In a food processor, process the entire orange until finely pureed, including the peel. Add this mixture to the cake batter and stir until combined.

Pour the batter into the prepared pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for about 15 minutes, then remove the side of the springform pan.
To make the glaze, simmer the orange juice and sugar in a small pot for 5-7 minutes until it thickens slightly into a syrup.

Brush the hot glaze over the top of the warm cake, allowing it to soak in. Let the cake cool completely before cutting.

Notes

Use sweet, organic oranges with thin peels for the best flavor.
To make the glaze thicker, simmer the orange juice and sugar longer until it reaches a syrupy consistency.

For a gluten-free version, substitute the flour with a gluten-free flour blend.
If you don’t have a food processor, finely chop the orange and pulse it in a spice grinder or blender.
This cake can be made ahead and stored in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Italian