Sicilian Whole Orange Cake
User Reviews
4.8
Sicilian Whole Orange Cake
Description
This recipe starts by beating eggs and sugar until airy, then gently folding in sifted flour and baking powder alongside softened butter and yogurt. Pureed whole oranges, rind included but seeds removed, are incorporated to provide natural citrus flavor and moisture throughout the batter. The use of Greek yogurt or sour cream adds richness and helps keep the cake tender during baking at 350°F.
Baking in an 8-inch springform pan results in an evenly cooked cake with a delicate crumb. Once cooled slightly and removed from the pan, the cake is glazed with a mixture of fresh orange juice and sugar, adding a glossy finish and intensified orange taste. The cake cuts cleanly when fully cooled, making it suitable for serving as a dessert or snack.
The notes mention the recipe’s forgiving nature regarding measurements, allowing use of metric or cup units without compromising results. Alternatives in baking powder type, pan choice, and volume scaling are feasible. Waiting for the cake to cool before slicing improves texture and clean cutting. This cake stands out for incorporating the whole orange, making it distinct from more common recipes that use only juice or zest.
Ingredients
- 3 egg
- 250 g sugar
- 275 g all-purpose flour
- 2 ½ tsp baking powder OR 1 packet Italian Pane Degli Angeli vanilla baking powder
- 100 g butter salted, softened
- 100 g Greek yogurt plain (yes, sour cream works, too)
- 300 g orange approximately 1 large fresh, sweet, organic: washed and cut into pieces (keep the rind, but remove the seeds)
- 1 tsp vanilla extract (ONLY USE IF USING PLAIN BAKING POWDER)
Glaze
- 75 ml orange juice freshly squeezed juice of one large, organic orange
- 60 g sugar
Instructions
- Preheat oven to 350°F (175°C)
Make the whole orange cake
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- In a food processor, process the whole orange until it is almost pureed.
- Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Make the orange glaze
- Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon and brush over the top of the cake and allow to cool completely before cutting.
Notes
- Measurements can be followed using either metric or cup units; the recipe is forgiving and works well with both.
- You may use standard or Italian vanilla baking powder; add vanilla extract only if using plain baking powder.
- The cake can be baked in an 8-inch springform, loaf pan, or bundt pan (for a larger bundt, increase recipe by 1.5 times).
- Allow the cake to cool completely before slicing to ensure cleaner cuts and better texture.
- Processing the entire orange (rind included) delivers a distinctive citrus flavor unlike traditional orange cakes using just juice or zest.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 335kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 194mg | 8% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 20mg | 22% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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