Name: Sicilian Whole Orange Cake Recipe – Moist & Citrusy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings

Pin This! Jump to Recipe

When my neighbor brought over a slice of what she called her grandmother’s “secret” cake, I nearly fell off my kitchen stool. The entire orange—peel and all—had been blended right into the batter, creating the most incredible citrus flavor I’d ever tasted. That first bite of Sicilian Whole Orange Cake changed everything I thought I knew about baking with citrus. The texture was impossibly moist, the flavor was bright yet comforting, and I knew I had to recreate this magical dessert in my own kitchen. This recipe solves the eternal problem of wanting a show-stopping cake that doesn’t require fancy techniques or hard-to-find ingredients—just one beautiful orange and a handful of pantry staples.

Why Sicilian Whole Orange Cake Matters

There’s something deeply satisfying about a cake that uses every bit of an ingredient, and this Sicilian Whole Orange Cake does exactly that. In our busy lives, we need recipes that deliver maximum flavor with minimal fuss, and this cake delivers both in spades. It’s the kind of dessert that makes your kitchen smell like sunshine and brings everyone to the table with genuine excitement. Whether you’re hosting a dinner party or just want to treat your family to something special on a Tuesday night, this cake proves that the most extraordinary desserts often come from the simplest ideas.

Behind the Recipe

The genius of this cake lies in its Sicilian roots, where nothing goes to waste and every ingredient serves a purpose. My kitchen “aha!” moment came when I realized that the orange peel—usually discarded—actually contains more flavor compounds than the juice itself. The oils in the zest create that incredible aromatic quality that makes this Sicilian Whole Orange Cake so memorable.

This technique reminds me of other rustic, whole-ingredient approaches I love, like my apple crisp cheesecake that uses every bit of the apple’s natural sweetness. For more citrus-forward desserts, you’ll also adore this limoncello mascarpone cake that brings that same Italian-inspired brightness to your table. Speaking of perfecting your baking technique, I always recommend checking out these 10 baking tips for perfect cakes to ensure success every time. For another delicious orange cake variation, this beat and bake orange cake recipe offers a slightly different approach that’s equally delightful.

Ingredients

Everything You Need for Perfect Sicilian Whole Orange Cake
3 large eggs – Room temperature works best for smooth blending 1⅛ cups granulated sugar – Can substitute with coconut sugar for a deeper flavor 2 cups all-purpose flour – Sift for the lightest texture 2½ teaspoons baking powder – Fresh is crucial for proper rise ⅓ cup salted butter, softened – Unsalted works too; just add a pinch of salt ⅓ cup plain Greek yogurt – Adds incredible moisture and tang 1 large organic orange, washed – The star ingredient; organic is important since we use the peel 2½ ounces freshly squeezed orange juice – About half a large orange

Ingredient Spotlight

The magic of this Sicilian Whole Orange Cake starts with that whole orange. Using the entire fruit—peel, pith, and flesh—creates layers of citrus flavor that you simply can’t achieve with just zest and juice. The peel contains essential oils that infuse the cake with that distinctive Mediterranean brightness, while the pith adds subtle complexity without bitterness when properly blended.

Greek yogurt is my secret weapon here, replacing some of the traditional fat while adding moisture and a gentle tang that balances the sweetness beautifully. The softened butter creates the cake’s tender crumb, while fresh baking powder ensures that perfect, fluffy rise that makes each slice irresistible.

Timing

Prep Time: 15 minutes
Baking Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10 generous slices
Speed Advantage: 20% faster than traditional layered cakes

Instructions

Step-by-step preparation photos showing orange being blended, batter mixing, and final cake in pan

Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Generously grease a 9-inch round cake pan—I like to use butter and a light dusting of flour for extra insurance against sticking.

Prep the Orange
Wash your orange thoroughly and cut it into quarters, removing any visible seeds. My grandmother always said the key is using every bit except those pesky seeds!

Create the Orange Base
In your blender or food processor, combine the quartered orange, eggs, and sugar. Blend until completely smooth—this should take about 60-90 seconds. The mixture should look creamy and uniform.

Mix the Dry Ingredients
In a separate bowl, sift together the flour and baking powder. This extra step ensures no lumps and creates the most tender crumb.

Combine Wet Ingredients
Add the softened butter and Greek yogurt to your orange mixture. Blend until creamy and well combined—the yogurt adds that signature moisture we’re after.

Fold It All Together
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Overmixing is the enemy of tender cake, so stop as soon as you don’t see dry flour.

Bake to Perfection
Pour the batter into your prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and spring back lightly when touched.

Cool and Serve
Let the cake cool in the pan for 10 minutes before turning out onto a wire rack. This prevents cracking while ensuring easy removal.

Tips & Tricks for Perfect Sicilian Whole Orange Cake

Choose the Right Orange: Look for thin-skinned oranges like navels or Valencia—thick peels can create bitterness.
Room Temperature Ingredients: Let your eggs and yogurt come to room temperature for 30 minutes before mixing for the smoothest batter.
Don’t Overblend: Once you add the flour, mix just until combined to avoid a tough cake.
Test for Doneness: The cake is ready when it pulls slightly away from the sides of the pan and a toothpick comes out with just a few moist crumbs.
Cool Properly: Resist the urge to unmold immediately—10 minutes in the pan prevents cracking and ensures clean removal.

Recipe Variations & Substitutions

Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly denser but equally delicious.

Busy Cook’s Shortcut: Make this cake a day ahead—it actually tastes better after the flavors have had time to meld overnight.

Kid-Friendly Adaptation: Reduce the sugar to 1 cup and serve with a dollop of whipped cream to balance the citrus for younger palates.

Dairy-Free Option: Replace the Greek yogurt with coconut yogurt and use vegan butter substitute for a completely dairy-free version.

Leftover & Reuse Ideas

This Sicilian Whole Orange Cake keeps beautifully for up to 4 days covered at room temperature. Transform leftover slices into an incredible trifle by layering chunks with whipped cream and fresh berries. You can also toast thick slices in a skillet with a little butter for an amazing breakfast treat, or crumble pieces over vanilla ice cream for an instant elegant dessert.

Pairing Ideas

This cake pairs beautifully with a strong cup of coffee or black tea—the citrus brightness cuts through the richness perfectly. For something more refreshing, try it with sparkling water infused with fresh mint, or serve alongside fresh berries and a drizzle of honey. The cake’s Mediterranean flavors also complement vanilla gelato or a simple dollop of fresh whipped cream.

Serving Suggestions

Present this stunning cake on a simple white plate to let the golden color shine. A light dusting of powdered sugar adds elegance without overwhelming the natural beauty. For special occasions, garnish with candied orange peel or fresh orange segments. The cake looks beautiful served family-style on a cake stand, inviting everyone to gather around and share in this Mediterranean-inspired treat.

Nutritional Information

Per serving: Approximately 285 calories, 6g protein, 52g carbohydrates, 7g fat, 2g fiber. This cake provides vitamin C from the whole orange and protein from the eggs and Greek yogurt. The use of Greek yogurt also adds beneficial probiotics while reducing overall fat content compared to traditional cake recipes.

Common Mistakes to Avoid

Using a Thick-Skinned Orange: This can create bitterness. Stick with thin-skinned varieties and always taste a small piece of peel first.

Overmixing the Batter: Once you add the flour, gentle folding is key. Overmixing develops gluten and creates a tough texture.

Skipping the Sifting: Sifting the flour and baking powder ensures even distribution and prevents lumps that can create dense spots.

Opening the Oven Too Early: Resist peeking for the first 45 minutes—sudden temperature changes can cause the cake to sink.

Storage & Reheating Tips

Store your Sicilian Whole Orange Cake covered at room temperature for up to 4 days, or wrap tightly and freeze for up to 3 months. The cake actually improves in flavor after the first day as the orange oils continue to infuse throughout. If freezing, thaw completely at room temperature before serving. For a warm treat, individual slices can be gently warmed in the microwave for 15-20 seconds.

Can I make Sicilian Whole Orange Cake ahead of time?: Absolutely! This cake actually tastes better after sitting overnight as the flavors develop. Store covered at room temperature for up to 4 days.
Is Sicilian Whole Orange Cake gluten-free?: As written, no, but you can easily substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version.
Why is my Sicilian Whole Orange Cake bitter?: This usually happens when using thick-skinned oranges or not removing all the seeds. Choose thin-skinned varieties like navel oranges for the best results.
Can I use a different citrus fruit in this Sicilian Whole Orange Cake recipe?: Yes! Lemons, limes, or even grapefruit work beautifully. Adjust sugar to taste as some citrus fruits are more tart than others.
How do I know when my Sicilian Whole Orange Cake is done baking?: The cake is ready when it springs back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs attached.

Conclusion

Beautiful golden Sicilian Whole Orange Cake on a white serving plate, dusted with powdered sugar and garnished with orange segments

This Sicilian Whole Orange Cake proves that the most extraordinary desserts often come from the simplest ideas. With its incredibly moist texture, bright citrus flavor, and foolproof technique, it’s destined to become your new go-to cake for everything from casual family dinners to special celebrations. The fact that it uses every bit of that beautiful orange makes it both economical and environmentally friendly—a win-win in my book.

Made these Sicilian Whole Orange Cake? Drop your twist in the comments, rate the recipe, and tag us on facebook, instagram with #erinrecipes — we might feature your creation!

Servings:

servings

Author: Unknown Author