Sicilian Orange Cake: Incredibly Moist Cake Using the Entire Orange

Traditional Sicilian whole orange cake made with an entire orange – peel and all! This incredibly moist, citrusy cake is gluten-free and bursting with authentic Italian flavors.

Prep Time: 20 minutes | Boil Time: 1 hour | Bake Time: 50 minutes | Total Time: 2 hours 10 minutes | Serves: 10-12

Ingredients

For the Cake:

• 1 large navel orange (about 8 oz), washed thoroughly
• 6 large eggs
• 1 cup granulated sugar
• 2 cups almond flour (or almond meal)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup olive oil (extra virgin)
• 1 tsp vanilla extract
• Zest of 1 additional orange (optional, for extra citrus)

For the Orange Glaze:

• 1 1/2 cups powdered sugar
• 3-4 tbsp fresh orange juice
• 1 tbsp orange zest
• 1 tbsp butter, melted
• Pinch of salt

For Garnish:

• Candied orange slices (optional)
• Fresh orange zest
• Sliced almonds, toasted

Instructions

1. Prepare the Orange: Place whole orange in pot, cover with water, and boil for 1 hour until very soft. Drain and let cool completely. Cut orange in half, remove any seeds, and roughly chop (keep peel on).
2. Prep for Baking: Preheat oven to 350°F. Grease 9-inch springform pan and line bottom with parchment paper. Dust sides with almond flour.
3. Process Orange: In food processor, pulse chopped orange (peel included) until finely minced but not completely smooth – you want some texture.
4. Mix Wet Ingredients: In large bowl, beat eggs and sugar with electric mixer for 3-4 minutes until pale and thick. Add olive oil, vanilla, and processed orange. Mix until combined.
5. Combine Dry Ingredients: In separate bowl, whisk together almond flour, baking powder, and salt.
6. Make Batter: Gently fold dry ingredients into wet ingredients until just combined. Don’t overmix.
7. Bake: Pour batter into prepared pan and smooth top. Bake 45-50 minutes until golden brown and toothpick inserted in center comes out clean.
8. Cool: Cool in pan 10 minutes, then remove sides and cool completely on wire rack.
9. Make Glaze: Whisk together powdered sugar, orange juice, orange zest, melted butter, and salt until smooth.
10. Finish: Drizzle glaze over cooled cake. Garnish with candied orange slices, fresh zest, and toasted almonds if desired.

Why This Recipe Works

This authentic Sicilian cake uses the entire orange – peel, flesh, and all – which creates incredible depth of flavor and natural moisture. Boiling the whole orange softens the peel and removes bitterness while concentrating the citrus oils. The almond flour provides rich, nutty flavor and naturally gluten-free texture, while the eggs create structure and richness. The result is an incredibly moist cake with intense orange flavor that’s both rustic and elegant.

Nutritional Benefits

This cake provides approximately 285 calories per slice with impressive nutritional value. Almond flour delivers healthy fats, protein, and vitamin E, while whole eggs contribute high-quality protein and essential amino acids. The whole orange provides vitamin C, fiber, and powerful antioxidants from the peel. Using olive oil instead of butter adds heart-healthy monounsaturated fats. Being naturally gluten-free, it’s suitable for those with gluten sensitivities.

Pro Tips & Techniques

• Orange Selection: Choose organic oranges since you’re using the entire peel
• Boiling is Key: Don’t skip this step – it’s essential for tender, non-bitter peel
• Texture Control: Process orange until minced but not pureed for best texture
• Don’t Overbake: Cake should be golden but still moist in center
• Glaze Consistency: Adjust orange juice for desired glaze thickness
• Storage Tip: This cake actually improves after a day as flavors meld

Recipe Variations & Flavor Combinations

• Lemon Version: Replace orange with 2 large lemons for different citrus profile
• Mixed Citrus: Use combination of orange, lemon, and lime
• Chocolate Orange: Add 2 tbsp cocoa powder to batter for chocolate twist
• Ricotta Addition: Fold in 1/2 cup ricotta for extra moisture and richness
• Polenta Version: Replace half almond flour with fine polenta for texture
• Dairy-Free Glaze: Use plant milk instead of butter in glaze

Storage & Serving Tips

Store covered at room temperature up to 3 days or refrigerate up to 1 week. The cake actually improves with time as the orange flavors develop and permeate throughout. Wrap individual slices and freeze up to 3 months. Serve at room temperature with espresso or dessert wine. This cake is perfect for afternoon tea, dinner parties, or any time you want an authentic taste of Sicily.