Can I make Sicilian Whole Orange Cake without a food processor?

Yes, while a food processor is ideal for achieving the perfect orange consistency, you can use a high-powered blender or finely dice the orange peel and pulp, then pulse it in a spice grinder or use an immersion blender to break it down. The goal is a nearly puréed texture with no large chunks of peel.

Is the cake bitter since it uses the whole orange?

Not at all—if you use sweet, thin-skinned, seedless oranges (preferably organic), the peel adds a delightful complexity without overpowering bitterness. Avoid oranges with thick, pithy skins, as they may lend a slightly bitter note.

How should I store and serve Sicilian Whole Orange Cake?

This cake keeps wonderfully at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 3 months. Serve at room temperature or lightly warmed. The flavor deepens over time, making it even better the next day.

Sicilian Whole Orange Cake – Best Citrus Dessert

Name: Sicilian Whole Orange Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 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); 2 1/2 oz (75ml) freshly squeezed orange juice (for glaze); 3 tablespoons (38g) granulated sugar (for glaze)

Description

This Sicilian Whole Orange Cake is a moist, dense, and fragrant Italian dessert made with an entire orange—peel, pulp, and juice. It’s naturally flavorful, easy to make, and perfect for pairing with tea or coffee. Topped with a simple orange glaze, this rustic cake is a citrus lover’s dream.

Ingredients

Scale

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

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Instructions

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

Notes

Use organic, thin-skinned oranges for best results and minimal bitterness.
Let the cake cool completely before slicing for clean cuts.
This cake freezes well; slice and store in airtight containers for up to 3 months.
Simmer glaze longer for a thicker, candied finish on top.
You can substitute sour cream for Greek yogurt if preferred.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 335 kcal
Sugar: 35g
Sodium: 194mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0.3g
Carbohydrates: 57g
Fiber: 1g
Protein: 6g
Cholesterol: 71mg