Introduction

This Easy Sicilian Whole Orange Cake is a wonderfully moist, no-peel dessert that celebrates the entire fruit. It’s a simple, rustic treat where the whole orange—peel, pith, and all—is blended into the batter, creating an incredibly fragrant and tender crumb. For another vibrant recipe that makes the most of citrus, try this Avocado Grapefruit and Fennel Salad Recipe.

Ingredients

This Sicilian Whole Orange Cake recipe delivers an incredibly moist and fragrant crumb, bursting with the bright, zesty flavor of fresh citrus in every bite.

• 2 medium organic oranges (about 1 lb / 450g total)
• 3 large eggs
• 1 ½ cups (300g) granulated sugar
• 1 cup (250g) plain whole-milk yogurt (or Greek yogurt for extra richness)
• 1 cup (240ml) vegetable oil (or a light olive oil)
• 2 ½ cups (315g) all-purpose flour
• 2 ½ teaspoons baking powder
• Pinch of salt
• Powdered sugar, for dusting

Timing

Prep Time	20 minutes
Cook Time	50 minutes
Total Time	1 hour 10 minutes

Context: This Sicilian Whole Orange Cake recipe is about 20% faster than similar recipes, as it skips the step of zesting and juicing the orange separately.

Step-by-Step Instructions

Step 1 — Prepare the Whole Oranges

Thoroughly wash 2 medium organic oranges (about 350g total). Place them in a pot, cover with cold water, and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours until completely tender when pierced with a knife. This long cooking softens the peel and removes bitterness.

Tip: Keep the oranges submerged with a small plate to ensure even cooking. Let them cool completely in the cooking water before draining.

Step 2 — Process the Oranges

Once cool, quarter the oranges and remove any seeds. Place all the orange pieces—peel, pith, and flesh—into a food processor. Pulse until you achieve a smooth, thick puree with no large chunks. This puree is the moist, zesty foundation of your cake.

For a slightly textured cake, pulse briefly. For an ultra-smooth crumb, process for a full minute.

Step 3 — Combine Wet Ingredients

In a large mixing bowl, whisk together 3 large eggs and 1 cup (200g) of granulated sugar until the mixture is pale and slightly thickened, about 2-3 minutes. Stir in ½ cup (120ml) of a neutral oil (like sunflower or light olive oil) and the entire orange puree until fully incorporated.

Step 4 — Mix Dry Ingredients & Form Batter

In a separate bowl, sift together 2 ½ cups (300g) of all-purpose flour (or a 50/50 blend of almond and all-purpose flour), 2 ½ teaspoons of baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender.

Doneness Cue: The batter will be thick and pourable. If it seems too stiff, add a tablespoon of orange juice or milk.

Step 5 — Bake to Perfection

Preheat your oven to 350°F (180°C). Grease and line a 9-inch (23cm) springform pan. Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 45-55 minutes.

Tip: The cake is done when it is golden brown, pulls away slightly from the pan’s edges, and a skewer inserted into the center comes out clean or with a few moist crumbs.

Step 6 — Cool & Serve

Let the cake cool in the pan on a wire rack for 15 minutes. Then, run a knife around the edge, release the springform, and let it cool completely. This Sicilian Whole Orange Cake is delicious plain, but for extra zest, dust with powdered sugar or drizzle with a simple orange glaze before serving.

For the best texture and flavor, wrap the cooled cake and let it rest for a few hours or overnight. The moist, zesty citrus flavor deepens beautifully.

Nutritional Information

Calories	~380 kcal
Protein	~6 g
Carbohydrates	~52 g
Fat	~17 g
Fiber	~2 g
Sodium	~180 mg

Note: These are approximate values per serving for this Sicilian Whole Orange Cake Recipe and can vary based on specific ingredients and portion size.

Healthier Alternatives

This classic Sicilian Whole Orange Cake Recipe is wonderfully adaptable. Here are several ingredient swaps to tailor this moist and zesty citrus dessert to different dietary needs without sacrificing its signature character.

• Almond or Oat Flour for All-Purpose Flour — For a gluten-free version, use finely ground almond flour for a rich, nutty flavor and dense crumb, or oat flour for a lighter, slightly sweet result.
• Greek Yogurt or Coconut Cream for Butter — Substitute an equal amount of full-fat Greek yogurt to boost protein and reduce fat, or use coconut cream for a dairy-free, subtly tropical alternative.
• Monk Fruit or Erythritol for Granulated Sugar — Use a 1:1 baking blend to create a lower-carb Sicilian orange cake that remains perfectly sweet and moist.
• Applesauce or Mashed Banana for Some Oil — Replace up to half the vegetable oil with unsweetened applesauce or ripe mashed banana to reduce fat while adding natural sweetness and moisture.
• Egg Replacer or Flax Eggs for Large Eggs — A commercial egg replacer or a mix of ground flaxseed and water works well for a vegan version, ensuring the cake binds properly.
• Reduced-Sodium Baking Powder — If managing sodium intake, seek out a low-sodium baking powder to maintain the cake’s rise without extra salt.
• Whole Wheat Pastry Flour for All-Purpose Flour — This swap adds fiber and a mild, nutty depth while keeping the texture tender, perfect for a heartier dessert.
• Avocado Oil or Light Olive Oil for Vegetable Oil — These oils offer healthier fat profiles and can complement the citrus notes, especially a fruity, light olive oil.

Serving Suggestions

• Pair a slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla gelato to balance the cake’s vibrant citrus notes.
• For a brunch or afternoon tea, serve smaller portions alongside a pot of Earl Grey tea or a strong Italian espresso.
• Transform it into an elegant dessert by plating with a drizzle of dark chocolate sauce and a few candied orange slices.
• Enjoy it as a simple, satisfying snack with a dusting of powdered sugar and a cup of coffee any time of day.

This moist and zesty Sicilian Whole Orange Cake is versatile enough for both casual gatherings and special occasions. Its bright flavor makes it a refreshing end to a rich meal, while its simple elegance shines on a dessert table.

Common Mistakes to Avoid

• Mistake: Using a dry, thick-skinned orange. Fix: Choose thin-skinned, juicy varieties like Navel or Valencia for maximum moisture and a less bitter pith.
• Mistake: Not boiling the whole orange long enough. Fix: Simmer for a full 60-90 minutes until completely fork-tender; this softens the pith and eliminates harshness.
• Mistake: Over-processing the boiled orange into a chunky puree. Fix: Blend the cooled orange segments until perfectly smooth to create a uniform, silky cake batter.
• Mistake: Skipping the almond flour or using a substitute incorrectly. Fix: Use fine, blanched almond flour for its essential fat and moisture; don’t swap for a drier nut meal.
• Mistake: Under-baking due to the dense, moist batter. Fix: Bake until a skewer comes out clean, typically 50-60 minutes; the top will be deep golden brown.
• Mistake: Cutting the cake while it’s still warm. Fix: Let it cool completely in the pan. This allows the structure to set for clean slices and intensifies the flavor.
• Mistake: Over-mixing the batter after adding the dry ingredients. Fix: Fold gently just until combined to keep the crumb tender and avoid a tough, dense texture.
• Mistake: Using stale baking powder. Fix: Test your baking powder before starting to ensure proper rise for this flourless cake.

Storing Tips

• Fridge: Store your Sicilian Whole Orange Cake in an airtight container or wrapped tightly in plastic wrap. It will stay moist and fresh for up to 5 days when refrigerated.
• Freezer: For longer storage, wrap the cooled cake (or individual slices) securely in plastic wrap and then aluminum foil. Place it in a freezer-safe bag or container. Your zesty citrus dessert can be frozen for up to 3 months.
• Reheat: To restore that fresh-from-the-oven texture, reheat slices in a microwave for 10-15 seconds or in a preheated 300°F (150°C) oven for 5-10 minutes until warm. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if adding any dairy-based glaze or filling.

For best results, allow the cake to cool completely before storing to prevent condensation, which can make it soggy. Thaw frozen cake overnight in the refrigerator before serving or reheating.

Conclusion

This Sicilian Whole Orange Cake Recipe is a wonderfully moist and zesty dessert that’s surprisingly simple to make. If you love this citrus flavor, you might also enjoy our Moist Orange Layer Cake Recipe or our Orange Creamsicle Cake Recipe. Give it a try and let us know what you think in the comments!

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FAQs

Can I use a different type of orange for this Sicilian Whole Orange Cake Recipe?

Yes, you can use other oranges like navel or Valencia. For the most authentic and zesty flavor in this Sicilian Whole Orange Cake Recipe, we recommend using organic, thin-skinned varieties such as blood oranges when in season.

Do I really need to blend the entire orange, peel and all?

Yes, using the whole orange is essential. The peel provides intense citrus oil and natural pectin, which are key to achieving the cake’s signature moist texture and deep, complex flavor.

How should I store this cake to keep it moist?

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate; this helps preserve the moist crumb of this zesty citrus dessert.