Best Whole Orange Cake (Sicilian Orange Cake)
This best whole orange cake is inspired by classic Sicilian baking, where the entire orange, peel included, is blended into the batter for deep citrus flavor and natural moisture. Simple, fragrant, and beautifully balanced, this cake is perfect for breakfast, dessert, or an afternoon coffee break.
Ingredients
Cake Batter
- 1 large orange, seedless and preferably organic washed thoroughly, seeds removed, peel included
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup neutral oil such as sunflower or vegetable oil
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Wash the orange thoroughly. Cut it into chunks, remove any seeds, and keep the peel intact.
- Place the orange pieces into a blender or food processor and blend until completely smooth.
- Add the eggs, sugar, oil, and vanilla extract to the blender. Blend again until creamy and well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Pour the blended orange mixture into the dry ingredients and gently fold until just combined. Do not overmix.
- Transfer the batter into the prepared pan and smooth the top evenly.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
Remove all seeds before blending the orange to prevent bitterness. Avoid overmixing once the flour is added to keep the crumb tender. If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking. This cake often tastes even better a few hours after baking as the citrus flavor deepens. For serving, dust with powdered sugar or pair with whipped cream and fresh berries.