Sicilian Whole Orange Cake (Using an Entire Orange: Peel, Juice and Pulp)
Sicilian whole orange cake is a moist and delicious crowd-pleasing dessert. It is called a whole orange cake, because the entire orange is used, peel and all. Perfect for any occasion, but such a treat with a cup of tea or coffee.
My mother found the original Sicilian orange cake recipe for this divine baked treat on an Italian website, and I can’t even begin to describe how moist and fruity it is.
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The orange scent that fills your kitchen as it bakes is also heavenly! It contains a whole orange, peel and all (no seeds), and you’ll need another orange if you make the glaze.
The original recipe calls for an ingredient that’s mostly only available in Italy, so my mother adapted it for the rest of us and even added some yogurt, and the result is fabulous!
Many of you have asked…
What is Paneangeli or Pane Degli Angeli?
Paneangeli is the brand (translating to angel bread). Pane degli angeli means “angels’ bread” alluding to how light the product makes cakes and bakes. However, in plain English, the packets contain a vanilla-flavored baking powder. To me, when I smell it, it makes me feel like I’m in Italy because it’s used in so many cakes and pastries. Sorry for the pun, but the aroma is heavenly!
Getting ready for Christmas? Try these authentic Italian Christmas recipes which are great all year long!
Just know that the texture of this cake is different than a typical American cake: it’s more dense and heavy, but it’s meant to be that way. The whole orange cake also has a lovely glaze made with orange juice that soaks into the top of the cake, and works perfectly with blood oranges, too. I made a whole blood orange bundt cake to test them out (more than once)!
Tip: I once accidentally boiled the glaze into a syrup (forgot it was on the stove) and when I glazed the cake, it hardened and gave the cake a candy-like topping. I loved it! If you’d like to try this, just simmer the glaze an extra 6 or 7 minutes or so.
Everyone who’s tried it, loves it. Honestly, it’s just such a unique and crowd pleasing cake! Here’s a recent review (edited May 2023) which is only one of almost 2,800 reviews averaging 4.8 stars!
“Amazing, moist, delightful!
My whole family went back for THIRDS, didn’t last very long in our kitchen! Thanks for sharing” -Tianna
Gluten free diet? Try my gluten free recipe of this Sicilian Orange Cake!
It even gives perfect results when I make a gluten free whole orange cake. Of course, you can probably guess what I’m going to say next: you really need to use the best oranges you can get your hands on for this Sicilian whole orange cake recipe to turn out as deliciously as possible. If you can find organic, sweet, juicy oranges without a super thick rind, you’ll have it made. And if you ever have kumquats, try the same recipe to make these kumquat cupcakes.
Another of my most highly used recipes: authentic Italian tomato sauce (ready in minutes)
Just be sure to make this orange cake before citrus season is over! I’m sure there are other recipes for orange cake using fresh oranges, but I’d bet that this just may be the best orange cake in the world! It’s also perfect without the glaze as many have added in the comments and reviews. Speaking of reviews, take a look at all the rave reviews and comments, many bakers declaring it is the best cake they’ve ever made!
Edited Dec. 2020: I’ve just made a cranberry twist to this recipe!
Edited February 2019: I’ve made this orange cake recipe in a loaf tin, and it’s perfect. I’ve also made it in a bundt tin and the amount of batter for one recipe makes a short bundt cake. If you want a larger cake, make 1.5x the recipe.
Speaking or oranges, did you know arancini means little oranges? Try my popular Sicilian rice ball recipe!
Can I Freeze this Sicilian Whole Orange Cake?
Yes, this orange cake freezes beautifully! I often have pieces in the freezer because it freezes so well!
Now adding my Sicilian Whole Lemon Cake, too! I’ve adapted this recipe for a Meyer lemon cake, too! It’s fantastic!
Do I Have to use a Food Processor to Make this Orange Cake?
I’ve been asked if a food processor or blender is necessary to make this cake and the answer is, “yes.” Unfortunately, it would be too difficult to chop the orange as finely as needed by hand. You can see how fine the orange is processed in a photo below, however, an inexpensive food processor works great.
EDITED 7/2022: Daniel Coffey (a reader) left a tip for those of you without food processors in the comments below. Since it might be difficult to find, I’m adding it here:
“I…cut the peel into coarse strips and then finely diced them. I put the chopped bits of orange into the spice grinder in two batches and pulsed the stick blender a few times. I tapped it on the counter top to shake down any remaining coarse bits and gave it about 30 seconds. Scrape out and repeat for the other orange half. You can then put the juice and finely chopped peels in the recipe as normal.”
Sicilian Whole Orange Cake
adapted by Lidia Conte from Pan d’Arancio from Allaciate il Grembuile
I highly recommend using a scale for this recipe and if you are deciding cups or weight, ALWAYS weigh!
FULL PRINTABLE RECIPE BELOW
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 creamy.
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, or blender, process the whole orange until it is almost pureed. It should look like this~
Add the processed whole orange to the cake mixture (along with the vanilla if you used baking powder) and stir until evenly combined Put the batter into the prepared tin.
Bake the cake
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 run a thin knife around the perimeter and 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 the hot glaze over the top of the warm cake and allow to cool completely before cutting. Yes, it’s hard to wait, but the moist orange cake will cut more easily if it’s cool first.
Enjoy the Sicilian whole orange cake!
Love citrus? Try making this lemon posset, but using oranges (or an orange/lemon combo) instead! It’s honestly one of my favorite desserts! It’s similar to orange boodle, but even easier, which is saying a lot. Oh, and I just keep making this recipe using all sorts of fruits. In addition to the whole lemon cake I shared above, I’ve also made whole apple cake, pear cake, peach cake, blood orange cake, kumquat cake (and kumquat cupcakes) and tried lime, but the rind was too bitter. I will post here when I tweak the recipe to make it work.
Aaand I’m updating to add apricot cake, mandarin orange cake, and whole Meyer lemon cake, which is divine!
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Sicilian Whole Orange Cake
Special Equipment
- 1 packet Pane Degli Angeli vanilla baking powder (Italian)
Ingredients
- 3 eggs
- 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 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
- I've received lots of emails and messages about the discrepancy in the measurements between metric and cups: THIS RECIPE WILL TURN OUT BEAUTIFULLY WHETHER YOU USE EITHER MEASUREMENT, which isn't normally the case (I normally recommend metric as it's more precise.)
- Measurements are NOT critical in this cake recipe. For some reason, it's extremely forgiving.
- Thousands of reviews can't be wrong.
- I've made this orange cake recipe in a loaf tin, and it's perfect.
- I've also made it in a bundt tin and the amount of batter for one recipe makes a short bundt cake. If you want a full size bundt cake, make 1.5x the recipe.
- Yes, it's hard to wait, but the moist orange cake will cut more easily if it's cool first.
- When I published this recipe almost a decade ago, it was the ONLY WHOLE ORANGE CAKE RECIPE in ENGLISH online. My mother found it on an Italian website (which I credit.) This is the original in English.
Nutrition
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Hello
When you say softened butter, do you mean melted butter? My butter was at room temperature and did not mix well, there was still lumps of butter in the cake after cooking.
Or maybe better to beat the butter with the sugar before adding the eggs?
If you can let me know that would be great!
Thank you
Marcus
No, softened butter is soft, melted butter is melted. There is no scientific possibility that you had lumps of butter in your cake after baking it, so I am not sure what those were. The cake doesn’t turn out as well if you beat the butter and sugar first, we have tried it that way. Not sure what to advise, Marcus.
Do you have suggestions for adjustments to oven temp and/or bake time for mini bundts? I have a Nordicware pan that holds six mini bundts.
Hi Vicky, I haven’t used that pan, so I honestly can’t give you a time. Keep the temp the same, and use the pan’s recipe as a guide (they always have a recipe) and then use a skewer to check that they’re ready after you smell them strongly. Hope that helps!
Thank you! I used the full bundt and it turned out beautifully! The crust is a bit darker than in the photo, maybe should have taken it out just a few minutes earlier, BUT WOW! That smell was/is AMAZING! The house will probably still smell like oranges tomorrow ;). Wonderful recipe and not too sweet. The cake is PERFETTO! Thank you for this recipe!
Wonderful, Vicky! Sounds like it turned out great, especially for the first time! Hope you find more of my recipes to enjoy! :)
Thank you for the recipe. This is the new favorite cake in the house. So easy to make. Definitely need to make them 2 at a time!
I absolutely love this recipe, it is the only orange cake that really tastes like orange. My Mum used to have a slice of orange cake and an egg flip ready for me when I came home from school (many, many years ago) and until I made this recipe I had never found the flavour I was looking for. I have also tried and love the lemon version and the same result.
Thank you Christina
Barbara
My cake didn’t rise and nowhere near the picture. Used all ingredients as listed and did gram measurements. Reading through the comments this is a common issue with the recipe. I would not make this again.
There are literally hundreds and hundreds of rave reviews and comments (see some below), and only a few that people said the cake didn’t rise, so it’s NOT a common issue. It’s not a sponge cake and shouldn’t rise the way a sponge does. I think this is why the few people comment about that because they are confused about what sort of cake it is.
Sorry you didn’t like it, but there are zero issues with this recipe, in fact, it’s one of the more adaptable recipes I’ve ever come across. Many people make lots of changes to the ingredients and STILL rave about how fabulous it is.
Examples of reviews I get every single day:
Andrea “This is the best cake I’ve ever made! I’d been longing for a REALLY citrusy cake that had a nice, fresh bite to it, and this one more than did the job. I made it (with some minor modifications) for my husband’s 50th birthday party and everyone raved about it. A private chef who has worked for people like Sergei Brin and Mark Zuckerberg grilled me for the recipe…”
Kim “I have made this cake with an Orange and i LOVE it! Today i am about to make it using a Lemon! love, Love, Love it!! Thank you so much for the recipe! :)”
Sinead “Made this whole orange cake yesterday, it was amazing, thank you 😊”
Bianca “This cake is amazing. It was super easy- all ingredients I already had in my pantry and didn’t require many dishes so the mess was minimal. I used coconut oil instead of butter (1:1 ratio) and blood oranges. This is definitely going to become a regular.”
Patricia “Love this cake. Made it today. Beat the eggs and sugar for a full 8 minutes. It’s such a wonderful texture. Beats the pants off a number other whole orange cakes. Thank you!”
Well feeling silly now, I had jumped to the recipe like I usually do and didn’t see your lovely pictures and more direction. Obviously, I got my answer right away. I can’t wait to try this what I believe will be a delicious desert. Thank you again Christina. To my knowledge, I’m not Italian (German girl) but I love all Italian recipes. I will be joining your web site. Kat
I’m glad you went back, Kat. Yes, unfortunately I get a lot of questions which I answer in depth in the post. Let me know how you enjoy the cake! :)
Hello Christina. This cake looks so good to make and very easy as well. Looking at the recipe, am I to put the orange rind in it when it’s cut up and processed? I found that part a little confusing and have never put rind in a cake. Thank you in advance for your response.
Yes its the whole orange
Yes, sorry Kathleen. If you look through my post and photos, it’s very clear the whole orange is used. I hate the Jump to Recipe button for this reason. I spend a lot of time with details, only to have everyone skip them, then write to ask me questions because they only look at the recipe card. It’s frustrating because I have hundreds of recipes and get many questions all the time. Please consider NOT using the jump to recipe button. THank you.
Paneangeli can be purchased through Amazon or WalMart on line. Possibly even locally if you live in or near a big city like NY.
Yes, I linked to (affiliate link) Paneangeli on Amazon in the recipe post.