Best Moist Orange Cake Recipe
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Sicilian Whole Orange Cake is a moist and delicious crowd-pleasing dessert. It is called a Whole Orange Cake, because the entire orange is used, peel and all. Perfect for any occasion, but such a treat with a cup of tea or coffee.
My mother found the original recipe for this Sicilian orange cake online and I can't even begin to describe how moist and fruity it is. The orange scent that fills your kitchen as it bakes is also heavenly! It contains a whole orange, peel and all (no seeds, but you'll need another orange if you make the glaze).
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The original recipe calls for an ingredient that's mostly only available in Italy, so my mother adapted it for the rest of us and even added some yogurt, and the result is fabulous! Just know that the texture of this cake is different than a typical American cake: it's more dense and heavy, but it's meant to be that way. The whole orange cake also has a lovely glaze made with orange juice that soaks into the top of the cake.
Tip: I once accidentally boiled the glaze into a syrup (forgot it was on the stove) and when I glazed the cake, it hardened and gave the cake a candy-like topping. I loved it! If you'd like to try this, just simmer the glaze an extra 6 or 7 minutes or so.
Everyone who's tried it, loves it. Honestly, it's just such a unique and crowd pleasing cake! Here's a recent review (edited June 2021):
" Amazing, moist, delightful!
My whole family went back for THIRDS, didn't last very long in our kitchen! Thanks for sharing" -Tianna
Gluten free diet? Try my gluten free version of this Sicilian Orange Cake!
Of course, you can probably guess what I'm going to say next: you really need to use the best oranges you can get your hands on for this Sicilian whole orange cake to turn out as delicious as possible. If you can find organic, sweet, juicy oranges, you'll have it made.
Got kumquats? Make these kumquat cupcakes.
Just be sure to make this orange cake before citrus season is over! I'm sure there are other recipes for orange cake using fresh oranges, but I'd bet that this just may be the best orange cake in the world! It's also perfect without the glaze as many have added in the comments and reviews. Speaking of reviews, take a look at all the rave reviews and comments, many bakers declaring it is the best cake they've ever made!
Edited Dec. 2020: I've just made a cranberry twist to this recipe!
Edited February 2019: I've made this cake in a loaf tin, and it's perfect. I've also made it in a bundt tin and the amount of batter for one recipe makes a very short bundt cake. If you're going to use a bundt tin make 1.5x the recipe.
Can I Freeze this Sicilian Whole Orange Cake?
Yes, this orange cake freezes beautifully! I often have pieces in the freezer because it freezes so well!
Now adding my Sicilian Whole Lemon Cake, too! I've adapted this recipe for Meyer lemons! It's fantastic!
Do I Have to use a Food Processor to Make this Orange Cake?
I've been asked if a food processor or blender is necessary to make this cake and the answer is, "yes." Unfortunately, it would be too difficult to chop the orange as finely as needed by hand. You can see how fine the orange is processed in a photo below, however, an inexpensive food processor works great, like this one that I use. So let's get to the recipe!
Make the whole orange cake
Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
Sift the flour with the baking powder, then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
In a food processor, or blender, process the whole orange until it is almost pureed. It should look like this~
Add the processed whole orange to the cake mixture (along with the vanilla if you used baking powder) and stir until evenly combined Put the batter into the prepared tin.
Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then run a thin knife around the perimeter and remove the side of the springform pan.
Make the orange glaze
Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. Spoon and brush over the top of the cake and allow to cool completely before cutting. Yes, it's hard to wait, but the moist orange cake will cut more easily if it's cool first.
Eat the Sicilian whole orange cake!
Love citrus? Try making this lemon posset, but using oranges (or an orange/lemon combo) instead! It's honestly one of my favorite desserts!
Ingredients
- 3 eggs
- 1 1/8 c (250g) sugar
- 1 3/4 c (275g) all purpose flour
- 2 1/2 tsp baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)
- 1/3 c (100g) butter, softened
- 1/3 c (100g) plain Greek yogurt
- 1 large organic orange, about (300g), washed and cut into pieces (with the rind, but remove the seeds)
- (if using plain baking powder add 1 tsp vanilla extract)
Glaze
- juice of one organic orange
- 1/3 c (100g) sugar
Instructions
Preheat oven to 350°F (175°C)
Make the whole orange cake
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- In a food processor, process the whole orange until it is almost pureed.
- Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
- Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon and brush over the top of the cake and allow to cool completely before cutting.
Make the orange glaze
Notes
Yes, it's hard to wait, but the moist orange cake will cut more easily if it's cool first.
Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 233 Total Fat: 6.4g Saturated Fat: 3.6g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 54mg Sodium: 69mg Carbohydrates: 37g Fiber: 1g Sugar: 22.5g Protein: 8g
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Best Moist Orange Cake Recipe
Source: https://www.christinascucina.com/sicilian-orange-cake-using-entire-orange-peel-juice-pulp/
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