When the winter sky is gray, your kitchen needs a burst of sunshine. This sicilian whole orange cake fills your home with an incredible citrus scent. It is the perfect way to use fresh winter produce. You will love how easy it is to make.
This cake is a true Italian classic. It delivers a vibrant orange flavor in every single bite. Your family will think you spent hours in the kitchen. Let’s get baking together!
Why This Recipe Is a Winner
This recipe is unique because it uses the entire orange. You puree the peel and the fruit together. This creates a deep, aromatic flavor that juice cannot match. It makes the cake incredibly moist and tender.
It is a fantastic choice for a leisurely weekend brunch. The ingredients are simple pantry staples you likely already have. Even beginner bakers can achieve professional results with this method. It is a guaranteed crowd-pleaser for any gathering.
Simple Method
The secret to this cake is your food processor. You simply blend the orange into a smooth, golden puree. This shortcut saves you so much time on zesting. Then, you just fold it into a classic batter. It is completely stress-free and very satisfying to make.
What You Need
Most of these items are simple pantry staples that are easy to find.
- 1 large unwaxed organic orange
- 3 large eggs
- 200g granulated sugar
- 100ml neutral vegetable oil
- 300g all-purpose flour
- 16g baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Step-by-Step
- Preheat oven to 180°C (350°F) and grease and flour a 9-inch round springform pan.
- Wash the orange thoroughly, remove the stem end and any seeds, and cut the entire fruit including the peel into small chunks.
- Place the orange chunks into a food processor or high-speed blender and process until a smooth, uniform puree is achieved.
- In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale, thick, and doubled in volume.
- Gradually stream in the vegetable oil and vanilla extract while continuing to whisk at a low speed.
- Fold the orange puree into the wet mixture until evenly distributed.
- Sift the flour, baking powder, and salt over the wet ingredients and gently fold together until no dry streaks remain.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula.
- Bake for 45 to 50 minutes or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Best Ways to Enjoy It
Serve a thick slice of this cake with a hot cup of coffee. It is wonderful for a slow Sunday morning treat. You can also add a dollop of fresh whipped cream on top. For a special dessert, serve it with a scoop of vanilla gelato.
Keep It Fresh
Store any leftovers in an airtight container at room temperature. It will stay moist and delicious for up to three days. You can also keep it in the fridge for a week. If you want to freeze it, wrap slices tightly in plastic wrap. Thaw at room temperature before enjoying.
Tips for Best Results
- Use an organic orange since you are eating the entire peel.
- Don’t skip washing the orange skin very thoroughly before pureeing.
- Remove every single seed to avoid a bitter taste in your cake.
- Beat the eggs and sugar until very pale and fluffy for lift.
- Fold the dry ingredients gently so you don’t lose the air.
- Add a handful of fresh cranberries for a winter holiday twist.
- Ensure your oven is fully preheated before sliding the pan in.
- Check for doneness with a skewer to avoid over-baking the center.
Ways to Switch It Up
- Swap the orange for a large lemon for a bright citrus zing.
- Use olive oil instead of vegetable oil for a richer flavor.
- Add a half cup of dark chocolate chips to the batter.
- Glaze the cake with an orange juice and sugar mixture instead.
- Substitute half the flour with almond flour for a nutty texture.
Quick Answers
Is the orange peel bitter?
The sugar in the batter balances the natural oils in the peel. It creates a deep citrus aroma rather than a bitter taste. Just be sure to remove all the seeds!
Can I make this ahead of time?
Yes, this cake actually tastes even better the next day. The orange flavors have more time to meld together. It is perfect for stress-free entertaining.
Will my kids like this cake?
Most kids love the sweet and fruity flavor of this dessert. The texture is soft and approachable for little ones. It is a great way to get them to eat fruit!
I hope this bright and cheery cake brings a little warmth to your kitchen this season. It is such a joy to share these simple, fresh flavors with the people you love. Happy baking!
— Lidia
Ingredients
- 1 large unwaxed organic orange
- 3 large egg s
- 200 g granulated sugar
- 100 ml neutral vegetable oil
- 300 g all -purpose flour
- 16 g baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sal t
- Powdered sugar for dusting
Instructions
- Preheat oven to 180°C (350°F) and grease and flour a 9-inch round springform pan.
- Wash the orange thoroughly, remove the stem end and any seeds, and cut the entire fruit including the peel into small chunks.
- Place the orange chunks into a food processor or high-speed blender and process until a smooth, uniform puree is achieved.
- In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale, thick, and doubled in volume.
- Gradually stream in the vegetable oil and vanilla extract while continuing to whisk at a low speed.
- Fold the orange puree into the wet mixture until evenly distributed.
- Sift the flour, baking powder, and salt over the wet ingredients and gently fold together until no dry streaks remain.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula.
- Bake for 45 to 50 minutes or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
