Name: Sicilian Whole Orange Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 medium-sized oranges (preferably organic); 3 large eggs; 1 ½ cups granulated sugar; 2 cups all-purpose flour (or almond flour for a gluten-free version); 2 ½ teaspoons baking powder; ½ cup vegetable oil (or olive oil for a richer flavor); Powdered sugar (for dusting, optional)

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introduction

This cake uses a whole orange. You blend the peel, flesh, and juice. You get a cake with bright orange taste and soft crumb. If you like simple, moist cakes, try the almond ricotta cake for another mild, home style treat.

why make this recipe

You make this cake to use real fruit and keep a fresh taste. The peel gives a deep orange note. The cake needs few tools and few steps. It cooks in one pan and goes well with tea. For more easy sweets to pair with tea, see mini apple cheesecakes.

how to make Sicilian Whole Orange Cake

You make the cake by first making an orange puree. Then you mix eggs and sugar, add the puree, fold in dry stuff, and add oil. You bake until a toothpick comes out clean. Keep the steps calm and steady. For a different sweet crust or crunch idea, read about a brown butter crunch cake.

Ingredients :

2 medium-sized oranges (preferably organic, as you’ll be using the peel)
3 large eggs
1 ½ cups granulated sugar
2 cups all-purpose flour (or almond flour for a gluten-free version)
2 ½ teaspoons baking powder
½ cup vegetable oil (or olive oil for a richer flavor)
Powdered sugar (for dusting, optional)

Directions :

Wash the oranges well to remove dirt and wax. Use organic fruit if you can since you keep the peel. Cut the oranges into quarters and take out any seeds. Put the orange quarters with peel, pulp, and juice into a blender or food processor. Blend until you have a smooth puree. Set the puree aside. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. In a large bowl, beat the eggs and sugar until the mix is light and fluffy. Add the orange puree bit by bit to the eggs and sugar, and mix well. Sift the flour and baking powder together. Add the dry mix slowly to the wet mix and stir until just mixed. Pour in the oil and stir until the batter is smooth. Pour the batter into the pan and smooth the top with a spatula. Bake for 40–45 minutes until a toothpick in the center comes out clean. Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool all the way. When the cake is cool, dust it with powdered sugar if you like. Slice and serve with coffee or tea for a true Sicilian feel.

how to serve Sicilian Whole Orange Cake

Serve slices at room heat. Dust with a little powdered sugar or add a thin glaze. Add a dollop of cream or a spoon of yogurt for a soft touch. Try a plate with small bites and hot tea. For a cold cream idea to serve on the side, see cheesecake bars.

how to store Sicilian Whole Orange Cake

Cover the cooled cake with plastic or keep it in a tight box. Store at room temperature for up to 2 days. For longer keep it in the fridge for up to 5 days. Let it sit at room heat for 20 minutes before you eat to bring back soft texture.

tips to make Sicilian Whole Orange Cake

Use ripe, firm oranges for best flavor. Do not over mix the batter after you add flour. Check the cake at 35 minutes if your oven runs hot. You can toast the peel first for a small nutty note. If you want a gluten-free cake, swap in almond flour and watch the bake time. For another simple swap or tip ideas, look at a small bar recipe for method tips.

variation (if any)

Use almond flour for a gluten-free cake.
Add 1 teaspoon of vanilla or a pinch of cinnamon for a warm twist.
Fold in a handful of chopped almonds or chocolate chips for texture.

FAQs

Q: Can I use regular oranges from the store?
A: Yes, but wash them well. If the peel has wax, try to buy organic.

Q: Can I use a blender or a food processor?
A: Yes. Use what you have. Blend until smooth.

Q: Can I make this cake ahead?
A: Yes. Bake and cool the cake, then wrap and keep in the fridge. Warm it a bit before you eat.

Q: Can I freeze the cake?
A: Yes. Wrap slices in foil and freeze up to 2 months. Thaw in the fridge then bring to room heat.

Conclusion

For the full original take and more notes on using the whole orange, see this detailed recipe: Sicilian Whole Orange Cake (Using an Entire Orange: Peel, Juice …).