Description
This Sicilian Whole Orange Cake is incredibly moist, fragrant, and bursting with natural citrus flavor. Made with the entire orange—peel, pulp, and juice—this easy-to-make cake is a perfect treat for breakfast, afternoon tea, or dessert.
Ingredients
Scale
- 3 large eggs
- 1 ¼ cups (250g) granulated sugar
- 2 ¼ cups (275g) all-purpose flour
- 2 ½ tsp baking powder
- 7 tbsp (100g) unsalted butter, softened
- ½ cup (100g) Greek yogurt (or sour cream)
- 1 large organic orange (about 300g), seeds removed, peel included
- 1 tsp vanilla extract
For the Glaze:
- Juice of 1 large orange
- ⅓ cup (60g) granulated sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch springform pan.
- Cut the orange into quarters, remove seeds, and blend until smooth.
- In a bowl, beat eggs and sugar until light and fluffy.
- Add softened butter, Greek yogurt, and vanilla extract. Mix well.
- Sift in the flour and baking powder, then fold in the blended orange.
- Pour the batter into the prepared pan and bake for 50-60 minutes.
- While baking, heat orange juice and sugar to create a glaze.
- Let the cake cool for 15 minutes, then brush the glaze on top.
- Allow to cool completely before serving.
Notes
- Use sweet, thin-skinned oranges like Navel or Valencia for the best flavor.
- If using a thick-skinned orange, blanch it in hot water to reduce bitterness.
- Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian