Sicilian Whole Orange Cake Recipe
If you’re craving a taste of sunshine, Sicilian Whole Orange Cake is about to become your new obsession. This cake is a vibrant celebration of fresh citrus—peel and all—delivering bold orange flavor and a dreamy, moist crumb, with just the right amount of sweetness. Every bite transports you straight to an Italian kitchen, where the aroma of oranges fills the air and friends gather to share a treat that’s as easy to make as it is impressive.
Ingredients You’ll Need
The ingredients in this Sicilian Whole Orange Cake are humble but purposeful—each one makes all the difference for flavor, texture, and color. These pantry staples plus the star orange come together with minimal fuss for a cake that feels like magic.
- Seedless orange: Using the whole fruit (peel and all) infuses every crumb with bright, complex citrus flavor and gives the cake its rustic golden color.
- Vegetable oil: This keeps the cake incredibly moist and tender, with a light crumb that stays fresh for days.
- Eggs: They give the cake structure and add richness, ensuring every slice holds together beautifully.
- Granulated sugar: Sweetens the batter just enough to balance the zesty orange and ties all the flavors together.
- Vanilla extract: Adds a warm, aromatic note that compliments the citrus and makes the whole house smell amazing while baking.
- All-purpose flour: The backbone of the cake, providing the perfect texture—soft but sturdy enough to support all the juicy orange goodness.
- Baking powder: This gives the cake a lovely lift and keeps it light.
- Salt: Just a pinch enhances and rounds out all the citrusy-sweet flavors.
- Powdered sugar (optional): A final cloud of sweetness that makes the cake look and feel extra special.
How to Make Sicilian Whole Orange Cake
Step 1: Prep Your Pan and Preheat
Greasing your cake pan well—either a classic 9-inch round or springform—sets you up for easy removal later. Preheat your oven to 350°F (175°C), so it’s hot and ready the moment your batter comes together. Trust me, that little extra step in the beginning means you can enjoy your Sicilian Whole Orange Cake warm from the oven, hassle-free.
Step 2: Blitz the Orange
Cut your washed, seedless orange into rough chunks, keeping the peel on. Pop it all into a food processor or blender, and blend until completely smooth. The peel is key for the cake’s signature intense flavor, so don’t be shy about blending it until there are no big bits left—this creates a lusciously aromatic orange purée.
Step 3: Blend Wet Ingredients
Add the vegetable oil, eggs, granulated sugar, and vanilla extract directly into the orange purée. Give everything a good blitz until the mixture is smooth and well combined. You want a pale, creamy, slightly thick batter that smells absolutely heavenly already!
Step 4: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. This step ensures the baking powder is evenly distributed and means you’ll get a perfectly risen Sicilian Whole Orange Cake with every attempt.
Step 5: Bring It All Together
Pour your wet mixture over the dry ingredients. Gently stir—don’t overmix!—until just combined. The batter will be vibrant and slightly thick; stop as soon as you can’t see any dry flour. Pour into your prepared pan, smoothing the surface for an even bake.
Step 6: Bake and Cool
Slide the pan into the oven and bake for 40–50 minutes. Your kitchen will start to smell like a citrus grove! Test with a toothpick at the 40-minute mark; it’s done when it comes out clean or with just a few moist crumbs. Let the cake cool in its pan for 10 minutes, then carefully transfer to a wire rack to cool completely—this helps keep that dreamy, moist texture intact.
Step 7: Finish and Serve
Once completely cool, dust the top with a generous shower of powdered sugar for a simple but elegant finish. Your Sicilian Whole Orange Cake is now ready to wow friends, family, or honestly, just you with a cup of tea.
How to Serve Sicilian Whole Orange Cake
Garnishes
A light dusting of powdered sugar is classic and gorgeous, but you can also add a few candied orange slices or a little orange zest on top to turn your Sicilian Whole Orange Cake into a showstopper. A spoonful of whipped cream or a sprig of fresh mint looks stunning and adds a refreshing note.
Side Dishes
This cake pairs beautifully with bitter espresso, a frothy cappuccino, or your favorite black tea. Want to go all out? Add a dollop of mascarpone or vanilla ice cream for dessert, or serve with a bowl of mixed berries for a splash of color and a touch of tartness alongside the sweet orange.
Creative Ways to Present
For a festive touch, serve slices of Sicilian Whole Orange Cake on vibrant ceramic plates or cake stands. If you’re hosting, try arranging overlapping slices on a platter, alternating with thin orange slices or edible flowers for a rustic, Mediterranean-inspired table. Mini versions baked in muffin tins are adorable for brunch parties or picnics.
Make Ahead and Storage
Storing Leftovers
The beauty of Sicilian Whole Orange Cake is that it actually tastes even better the next day. Store leftovers tightly wrapped at room temperature for up to three days, and the flavor will deepen as the orange continues to infuse the crumb.
Freezing
Want to bake ahead? This cake freezes well! Once cooled, wrap individual slices or the whole cake in plastic wrap, then foil, and freeze for up to two months. Thaw overnight at room temp for instant sunshine when you need it.
Reheating
If you love a warm slice (who doesn’t?), you can gently heat individual pieces in the microwave for about 10–15 seconds. This will revive the cake’s fresh-baked softness—perfect for those moments when you crave something cozy.
FAQs
Can I use a different type Dessert
Absolutely! While navel oranges are most common, feel free to use blood oranges or Cara Cara for a unique twist. Just make sure your orange is seedless and thin-skinned for the best results.
Do I really have to use the peel?
Yes—the peel is what makes Sicilian Whole Orange Cake so fragrant and flavorful! Blending it well ensures a smooth batter and infuses every bite with that unmistakable, complex citrusy punch.
Can I make this cake gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free blend formulated for baking, and add a pinch of xanthan gum if your blend doesn’t include it. The cake will still be moist and flavorful.
What’s the best way to check for doneness?
Insert a toothpick into the center—if it comes out clean or with just a couple of moist crumbs, your Sicilian Whole Orange Cake is done. The edges will also pull away slightly from the pan.
Is it okay to substitute olive oil for vegetable oil?
Definitely! Olive oil adds a lovely Mediterranean flavor and works beautifully in this cake. Just keep in mind it will create a more pronounced, slightly peppery taste—delicious if you enjoy a rustic twist.
Final Thoughts
If you’ve never baked with a whole orange before, let Sicilian Whole Orange Cake be your gateway to pure citrus bliss! It’s easy, beautiful, and bursting with flavor—an irresistibly sunny treat you’ll want to make again and again. I hope it brings a little Italian charm and delight to your kitchen—don’t wait, give it a try!
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Sicilian Whole Orange Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the vibrant flavors of Sicilian Whole Orange Cake. This moist and citrusy dessert is made using a whole orange, transforming it into a delightful treat that’s perfect for any occasion.
Ingredients
For the Cake:
- 1 large seedless orange (about 8 oz), washed and cut into chunks with peel
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For Dusting:
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
- Prepare the Orange Mixture: Process orange chunks in a food processor until smooth. Add vegetable oil, eggs, sugar, and vanilla extract, blending well.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt.
- Mix Wet and Dry: Pour the orange mixture into the dry ingredients, stirring gently until just combined.
- Bake: Pour batter into the pan, smooth the top, and bake for 40–50 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- This cake has a naturally moist texture and intense citrus flavor from using the whole orange.
- For a richer version, substitute part of the oil with melted butter.
- It pairs beautifully with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
