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Sicilian Whole Orange Cake Recipe

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★★★★

3.9 from 67 reviews

This Sicilian Whole Orange Cake is a moist, dense, and fragrant Italian dessert made with an entire orange, including peel, pulp, and juice. Naturally flavorful and topped with a simple orange glaze, it’s perfect for pairing with tea or coffee.

Ingredients

Scale

Cake

  • 3 large eggs
  • 1 1/8 cups (225g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 2 1/2 teaspoons baking powder or 1 packet Pane Degli Angeli
  • 1/3 cup (75g) salted butter, softened
  • 1/3 cup (80g) plain Greek yogurt
  • 1 large organic orange (seedless, sweet, with peel, about 200g)
  • 1 teaspoon vanilla extract (only if using plain baking powder)

Glaze

  • 2 1/2 oz (75ml) freshly squeezed orange juice (for glaze)
  • 3 tablespoons (38g) granulated sugar (for glaze)

Instructions

  1. Prepare the oven and pan: Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper. Grease the paper, too.
  2. Beat eggs and sugar: In a large bowl, beat the eggs and sugar until light and fluffy.
  3. Add dry ingredients and butter: Sift the flour with baking powder or Paneangeli and gradually add to the egg mixture along with the softened butter. Mix until combined.
  4. Incorporate yogurt: Stir in the Greek yogurt until the batter is smooth.
  5. Prepare orange purée: In a food processor, blend the whole orange (peel and pulp, seeds removed) until nearly pureed.
  6. Add orange purée to batter: Add the orange purée to the batter (and vanilla if using plain baking powder) and stir until fully incorporated.
  7. Bake the cake: Pour the batter into the prepared pan and bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
  8. Cool the cake: Let the cake cool in the pan for 15 minutes, then release from the springform pan.
  9. Make the glaze: For the glaze, combine orange juice and sugar in a small pan and simmer until syrupy (3–5 minutes).
  10. Glaze and finish: Spoon or brush the glaze over the warm cake. Let cool completely before slicing.

Notes

  • Use a seedless, sweet, organic orange for the best flavor and texture.
  • If using plain baking powder instead of Pane Degli Angeli, add 1 teaspoon vanilla extract for flavor.
  • Allow the cake to cool completely after glazing before slicing for best results.

Keywords: Sicilian orange cake, whole orange cake, Italian dessert, citrus cake recipe, orange glaze cake

Find it online: https://foodarohub.com/sicilian-whole-orange-cake-recipe/