This Sicilian Whole Orange Cake is a simple, bright cake made with whole oranges. It tastes fresh and not too sweet. It uses few ingredients and blends the orange peel, pulp, and juice for a strong orange flavor. If you like easy, moist desserts, try a similar treat like these moist carrot cake cookies for another simple bake.
Why make this recipe
- You get deep orange flavor from the whole fruit.
- The cake is moist without heavy creams.
- It uses pantry basics and blends quickly.
- It is good for breakfast, dessert, or a snack.
How to make Sicilian Whole Orange Cake
This cake is quick to mix and bakes in one pan. Blend whole oranges, whisk eggs and sugar, add oil, then fold in dry ingredients. Pour into a greased pan and bake until a toothpick is clean. Let it cool, then dust with powdered sugar if you like.
Ingredients :
- 2 whole oranges
- 1 cup sugar
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Directions :
- Preheat your oven to 350°F (175°C). Grease a cake pan.
- Cut the oranges into quarters and remove any seeds. Blend the whole oranges (including the peel) in a food processor until smooth.
- In a large bowl, whisk together the sugar and eggs until light and fluffy.
- Add the blended oranges and vegetable oil to the egg mixture and mix well.
- In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before removing from the pan.
- Dust with powdered sugar if desired and serve.
How to serve Sicilian Whole Orange Cake
Serve slices at room temperature. Dust with powdered sugar or add a dollop of whipped cream. The cake pairs well with tea or coffee. For a breakfast pairing, try it with soft pancakes from this classic pancake recipe.
How to store Sicilian Whole Orange Cake
- At room temperature: Keep in an airtight container for up to 2 days.
- In the fridge: Wrap or store in an airtight container for up to 5 days.
- To freeze: Wrap well and freeze up to 2 months. Thaw in the fridge or at room temperature.
Tips to make Sicilian Whole Orange Cake
- Remove seeds before blending to avoid bitterness.
- Use ripe, thin-skinned oranges for best flavor.
- Do not overmix when you add flour; mix until just combined.
- Check the cake at 40 minutes; ovens vary.
- Let the cake cool fully before dusting with powdered sugar.
Variation
- Add 1 teaspoon vanilla extract for a milder orange aroma.
- Mix in 1/2 cup chopped almonds or walnuts for texture.
- Stir in 1/4 cup of yogurt instead of some oil for a tangy, denser cake.
- Add a simple glaze of powdered sugar and orange juice for a sweeter finish.
FAQs
Q: Can I use blood oranges or mandarins?
A: Yes. Blood oranges give a richer color and flavor. Mandarins work if they are firm.
Q: Do I need to peel the oranges?
A: No. You use the whole orange including the peel, but remove seeds first.
Q: Is this cake gluten-free?
A: Not as written. To make it gluten-free, replace the flour with a 1:1 gluten-free flour blend.
Q: Can I halve the recipe?
A: Yes. Use a smaller pan and reduce bake time. Check with a toothpick.
Q: Will the peel make the cake bitter?
A: If the peel is thick or the pith is bitter, it can add bitterness. Use thin-skinned oranges and remove any large white pith if needed.
Conclusion
For a classic take on this cake and extra tips, see this detailed version at Christina’s Sicilian orange cake guide. You can also compare variations at Little Spice Jar’s Italian orange cake recipe.
Sicilian Whole Orange Cake
Ingredients
Main Ingredients
- 2 whole oranges Use ripe and thin-skinned oranges for best flavor.
- 1 cup sugar
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup all-purpose flour To make it gluten-free, replace with a 1:1 gluten-free flour blend.
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- to taste Powdered sugar for dusting Optional, for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Cut the oranges into quarters and remove any seeds. Blend the whole oranges (including the peel) in a food processor until smooth.
- In a large bowl, whisk together the sugar and eggs until light and fluffy.
- Add the blended oranges and vegetable oil to the egg mixture and mix well.
- In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before removing from the pan.
- Dust with powdered sugar if desired and serve.