Why You’ll Love This Recipe

Whole fruit flavor: Using the entire orange, including the peel, infuses the cake with deep, natural citrus flavor.
Moist and tender crumb: Thanks to ingredients like yogurt and butter, the cake is perfectly moist without being dense.
Simple ingredients: No complicated components—just everyday pantry staples and one fresh orange.
Versatile and elegant: Delicious on its own or dressed up with whipped cream or powdered sugar.
Perfect for any occasion: From casual coffee breaks to festive dinners, this cake fits the bill.
One-bowl convenience: Minimal cleanup and straightforward preparation.
Naturally fragrant: No artificial flavorings—just the natural essence of orange.
Beautiful presentation: The glazed top adds a glossy finish and a burst of fresh flavor.
Make-ahead friendly: Stays moist for days, making it ideal for preparing in advance.
A slice of Italy: Bring authentic Sicilian charm right to your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs
1 1/8 cups (250g) granulated sugar
1 3/4 cups (275g) all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup (100g) unsalted butter, softened
1/3 cup (100g) plain Greek yogurt or sour cream
1 large organic orange (approximately 300g), washed and cut into pieces (seeds removed)
1 teaspoon vanilla extract (optional, if using plain baking powder)

For the glaze:

Juice of one organic orange
1/3 cup (100g) granulated sugar

Directions

Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
Prepare the orange by blending the entire fruit—peel, pulp, and juice—until almost smooth, leaving a few small chunks for texture.
Beat the eggs and sugar in a large mixing bowl until light and fluffy.
Sift the flour and baking powder together in a separate bowl.
Add the dry ingredients gradually to the egg mixture, mixing continuously.
Incorporate the butter, followed by the yogurt or sour cream.
Fold in the orange puree and vanilla extract, mixing just until everything is well combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the glaze by heating orange juice and sugar in a small saucepan over medium heat until the sugar dissolves and the mixture slightly thickens.
Cool the cake for 15 minutes in the pan, then remove and place it on a wire rack.
Brush the warm cake with the orange glaze, letting it soak in.
Cool completely before slicing and serving.

Servings and timing

Servings: 8 to 10 slices
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Cooling Time: 1 hour
Total Time: About 2 hours

Variations

Add almonds: Mix in a handful of ground almonds for extra texture and a nutty flavor.
Spice it up: Add a touch of cinnamon or cardamom to the batter for warmth.
Citrus twist: Try using blood oranges or a mix of orange and lemon for a slightly different citrus profile.
Gluten-free option: Use a 1:1 gluten-free flour blend.
Olive oil version: Replace butter with olive oil for a Mediterranean touch.
Chocolate chip version: Fold in dark chocolate chips for a decadent twist.
Dust with powdered sugar: For a simple finish if skipping the glaze.
Top with candied orange slices: For an elegant presentation.
Orange liqueur glaze: Add a splash of Grand Marnier to the glaze for a boozy kick.
Mini loaves or muffins: Use the batter for smaller treats with adjusted bake time.

Storage/Reheating

Room temperature: Store the cake in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 5 days; bring to room temperature before serving.
Freezer: Wrap slices or the whole cake in plastic wrap and freeze for up to 3 months.
To reheat: Gently warm individual slices in the microwave for 15–20 seconds or in a low oven (300°F) for 10 minutes.

FAQs

What makes Sicilian orange cake different from regular orange cake?

The key difference is that this cake uses the entire orange, including the peel, which gives it a more intense and complex citrus flavor.

Can I use a non-organic orange?

While possible, it’s strongly recommended to use organic since the peel is included in the recipe. Non-organic oranges may have pesticide residues or wax coatings.

Do I need to remove the orange peel?

No, the peel is essential to this cake’s unique flavor. Just ensure the orange is well washed and seeds are removed.

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a plant-based yogurt like coconut or almond yogurt.

Can I make this gluten-free?

Absolutely. A gluten-free 1:1 baking flour works well in place of all-purpose flour.

What if I don’t have a food processor?

You can use a blender to process the orange, or finely chop it by hand, though the texture may be slightly different.

Can I skip the glaze?

Yes, the cake is delicious on its own. However, the glaze adds moisture and enhances the citrus flavor.

Why is my cake bitter?

Bitterness may come from the white pith of the orange. Ensure your orange is sweet and not overly pithy. Using a sweeter variety like navel oranges helps.

Can I make this ahead of time?

Yes. The flavor actually improves after a day, making it an excellent make-ahead dessert.

Can I use other citrus fruits?

Yes, but the flavor will change. Lemon or tangerine can be interesting alternatives, but adjust the sugar level accordingly.

Conclusion

The Sicilian Whole Orange Cake is a stunningly simple yet flavor-packed dessert that brings the sunshine of Sicily to your table. With its moist crumb, bright citrus taste, and rustic charm, this cake is a go-to recipe for any citrus lover. Whether enjoyed plain, glazed, or with a dollop of cream, it offers a beautiful balance of sweetness and zest that’s hard to resist. Give it a try and experience the magic of baking with whole oranges.