Sicilian Whole Orange Cake
A moist, fragrant Italian cake made with the entire orange—peel, pulp, and juice. Rustic, citrusy, and perfect with tea or coffee
Ingredients
- - 1 large organic orange thin-skinned, seedless
- - 3 eggs
- - 1⅛ cups sugar
- - 2 cups all-purpose flour
- - 2½ tsp baking powder or 1 packet Paneangeli
- - ⅓ cup butter or olive oil
- - ⅓ cup plain Greek yogurt or sour cream
- - 1 tsp vanilla extract only if using plain baking powder
- Optional glaze:
- - 2½ oz fresh orange juice
- - 3 tbsp sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8″ springform pan.
- Cut orange into chunks (remove seeds) and blend until smooth.
- Beat eggs and sugar until light and fluffy. Add butter, then yogurt.
- Sift in flour and baking powder. Mix well.
- Add blended orange and mix until fully combined.
- Pour into pan and bake for 50–60 minutes.
- Prepare glaze by simmering juice and sugar. Brush over warm cake. Cool completely before slicing.
Notes
- For stronger citrus flavor, use blood oranges.
- Use a food processor or blender for the orange.
- The cake improves in flavor after a day.
- Freezes well for up to 3 months.
- Use a food processor or blender for the orange.
- The cake improves in flavor after a day.
- Freezes well for up to 3 months.