Sicilian Whole Orange Cake Recipe
If you’re looking for a dessert that’s as sunny and vibrant as Sicily itself, the Sicilian Whole Orange Cake is about to become your new favorite treat. This magical cake uses the entire orange—peel and all—blended right into the batter, creating a moist, fragrant, and intensely citrusy bite. Whether you’re baking for a special occasion or just want to brighten up an ordinary afternoon, the Sicilian Whole Orange Cake brings a burst of Mediterranean flavor and a delightfully simple preparation to your kitchen.
Ingredients You’ll Need
The beauty of this Sicilian Whole Orange Cake lies in its straightforward ingredient list, each item chosen for the way it layers flavor, moisture, or structure into the cake. Don’t be fooled by the simplicity—every ingredient plays a starring role!
- 2 whole oranges (seedless, thin-skinned, about 1 pound total): The soul of the cake, giving both zest and juiciness; use organic if possible since you’ll blend the peel right in.
- 3 large eggs: These provide richness and help the cake rise beautifully.
- 1 cup granulated sugar: Brings sweetness and balances out the bold citrus notes.
- 1/2 cup vegetable oil: Keeps the cake extra moist and tender (a classic Italian technique).
- 2 cups all-purpose flour: The foundation for structure without weighing things down.
- 1 1/2 teaspoons baking powder: Gives your cake that lovely lift and light crumb.
- 1/2 teaspoon baking soda: Works with the acid from the oranges to provide extra rise.
- 1/4 teaspoon salt: Intensifies all the flavors and prevents blandness.
- Powdered sugar for dusting (optional): Adds a pretty, sweet finish just before serving.
How to Make Sicilian Whole Orange Cake
Step 1: Prep Your Pan and Oranges
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch springform or round cake pan. Give your oranges a thorough wash—since you’ll use the peel, this step is vital. Cut the oranges into chunks, removing any seeds. Using seedless, thin-skinned oranges ensures the cake comes out sweet and not bitter.
Step 2: Blend the Oranges
Pop those orange chunks (peel and all!) into a food processor or blender. Blend until the mixture is completely smooth and aromatic. This is where the Sicilian Whole Orange Cake gets its signature flavor and vibrant color—don’t skip blending thoroughly!
Step 3: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar together until the mixture is light, fluffy, and pale in color. This step incorporates air, ensuring your cake bakes up with a tender crumb and a delicate texture.
Step 4: Combine Wet Ingredients
Add the blended oranges and vegetable oil to your egg mixture, stirring to combine. The oil is what keeps the Sicilian Whole Orange Cake so wonderfully moist, while the orange mixture infuses every bite with citrusy sunshine.
Step 5: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, so your cake rises uniformly and tastes just right.
Step 6: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—just a few turns of the spatula is enough. You should have a thick, fragrant batter at this point.
Step 7: Bake to Perfection
Scrape the batter into your prepared pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Dust with powdered sugar if you’d like a touch of elegance.
How to Serve Sicilian Whole Orange Cake
Garnishes
For a classic finish, a snowfall of powdered sugar over the cooled cake is all you need. If you want to go a step further, try adding thin slices of candied orange, a few sprigs of fresh mint, or even a drizzle of orange glaze to really highlight the cake’s citrus notes.
Side Dishes
The Sicilian Whole Orange Cake pairs beautifully with a scoop of vanilla gelato or a dollop of lightly sweetened whipped cream. For a more Mediterranean touch, serve with a handful of fresh berries or a small glass of dessert wine like Moscato.
Creative Ways to Present
Turn this humble cake into a showstopper by layering slices with mascarpone cream for a simple trifle, or serve individual wedges topped with citrus salad for a refreshing twist. Tiny squares make a delightful addition to an afternoon tea spread.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Sicilian Whole Orange Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavor deepens as it sits, making it even more irresistible the next day!
Freezing
This cake freezes like a dream. Wrap slices individually or the whole cake in plastic wrap and then foil, and freeze for up to two months. Thaw overnight in the refrigerator before serving.
Reheating
To bring back that just-baked freshness, warm slices gently in the microwave for 10 to 15 seconds or in a low oven for a few minutes. This revives the cake’s moist crumb and intensifies the orange aroma.
FAQs
Can I use blood oranges or Cara Cara oranges?
Absolutely! Blood oranges or Cara Cara oranges add a gorgeous color and a subtle twist to the traditional Sicilian Whole Orange Cake. Just ensure the oranges are seedless and thin-skinned for best results.
Is the orange peel bitter in the cake?
With thin-skinned, sweet oranges, the peel blends right in and adds a lovely depth without bitterness. Avoid thick-skinned or very sour oranges, and always wash them thoroughly before use.
Can I make this cake gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but the cake will still be moist and delicious.
What’s the best way to blend the oranges?
A food processor or a high-powered blender works best to achieve a smooth purée. Make sure to blend long enough that there are no large pieces of peel remaining—this gives the Sicilian Whole Orange Cake its signature velvety texture.
Does this cake work for special occasions?
Definitely! The Sicilian Whole Orange Cake is stunning enough for celebrations but simple enough for everyday treats. Dress it up with garnishes or serve it plain—it’s always a crowd-pleaser.
Final Thoughts
If you’re ready to bring a taste of Sicily into your home, give this Sicilian Whole Orange Cake a try. Its bright citrus flavor, moist crumb, and effortless preparation are sure to make it a new favorite for you and your loved ones. Enjoy every sun-kissed bite!
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Sicilian Whole Orange Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Sicilian Whole Orange Cake is a moist, citrus-infused dessert featuring entire oranges blended into the batter for a vibrant and aromatic flavor. This easy-to-make Italian cake combines the zest and sweetness of fresh oranges with a tender crumb, making it perfect for breakfast, tea time, or a light dessert. Naturally rich in orange flavor and beautifully textured, it’s a delightful treat that holds well for days and improves in flavor overnight.
Ingredients
Primary Ingredients
- 2 whole oranges (seedless, thin-skinned, about 1 pound total)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional
- Powdered sugar for dusting
Instructions
- Prepare the Pan and Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan or round cake pan to prevent sticking.
- Prepare Oranges: Wash the oranges thoroughly. Cut them into chunks, removing any seeds. Place the oranges, including peel, into a food processor or blender and blend until completely smooth.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Then add the blended oranges and vegetable oil, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender cake texture.
- Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- Use organic oranges as the peel is blended directly into the batter, ensuring no pesticides alter the flavor.
- Try blood oranges or Cara Cara oranges to give the cake a unique and beautiful color and flavor variation.
- This cake stores well in an airtight container and tastes even better the next day as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
