This Sicilian Whole Orange Cake comes together in about 45 minutes and is made entirely in one bowl for a quick and easy dessert that your family will love! It’s the kind of cake that’s perfect for dessert after a busy weeknight dinner.
Ingredients Breakdown
For your Sicilian Whole Orange Cake, you will need:
- 2 whole oranges: You can use any variety of orange, but I love using organic ones since we are using the entire fruit, skin and all!
- 4 large eggs: These add moisture and fluffiness to our cake.
- 1 cup sugar: To sweeten the cake. You can substitute coconut sugar or honey if you prefer.
- 1 cup almond meal: This keeps the cake gluten-free and gives it a delightful nutty flavor. If you don’t have almond meal, flour works as a substitute, but let’s be real, almond meal is where the magic’s at!
- 1 teaspoon baking powder: A leavening agent to give our cake that lovely rise.
- 1/2 teaspoon baking soda: For extra fluffiness!
- 1/4 cup olive oil: I know it might sound strange in a cake, but trust me! It keeps the cake moist and adds a bit of complexity.
- A pinch of salt: Just a couple pinches to balance out the sweetness and enhance all those beautiful flavors.
Let’s Get Cooking!
Preheat the oven to 350°F (175°C) and grease your favorite round cake pan. This cake is going to rise, so make sure you’ve got a decent size pan. I like to use a 9-inch round pan.
While your oven is preheating, boil the whole oranges in water for about 30 minutes until they become soft. Just toss them into a pot with enough water to cover. It’s super weird but trust me, this step is key for that beautiful, intense flavor!
Once they’re soft, drain the oranges, then let them cool for a bit. You don’t want to burn your fingers when you cut them!
Cut the oranges into quarters and remove any seeds you can find. It’s okay if you miss a couple, but do your best.
In a blender or food processor, puree the oranges until smooth. Trust me, this will smell amazing! The aroma of those oranges wafting through your kitchen? Heaven.
In a large mixing bowl, beat the eggs and sugar until fluffy, which usually takes about 3-5 minutes. It should be pale and creamy, like sunshine in a bowl!
Gradually mix in the orange puree, then add the olive oil, almond meal, baking powder, baking soda, and that little pinch of salt. You want to stir everything together until combined but don’t overmix, you’re aiming for a smooth and luscious batter.
Finally, pour the batter into the prepared cake pan and bake it for 45-50 minutes. Do the toothpick test around the 45-minute mark! You want it to come out clean, no one likes a gooey middle!
Once it’s baked to perfection, let it cool for about 10-15 minutes before transferring it to a wire rack to cool completely. The smell in your kitchen will make you want to dive straight into it!
If you loved this Sicilian Whole Orange Cake, be sure to check out my Brown Butter Brookies or my Scallion Pancakes with Chili-Sesame Dipping Sauce! Each one is a family favorite and so easy, just like this cake!
Why This Recipe Works
Quick & Easy
This cake is a fabulous quick and easy treat that comes together all in one bowl, not just one pot but one bowl! Think about those busy weeknights or last-minute gatherings when you need something sweet that doesn’t require hours of prep.
Customizable
Feeling adventurous? Switch up the citrus based on what you have! Use grapefruits for a zesty twist or use whatever you’ve got in your fridge. My neighbors love it when I share this cake because it’s like each time is a new flavor experience!
Flavor-Packed
The secret to a delicious Sicilian Whole Orange Cake lies in using the whole fruit. You’re not just getting that juicy sweetness from the oranges but their fragrant oils from the peel too. This cake is absolutely loaded with flavor!
Budget-Friendly
With affordable ingredients that you might already have at home, this cake is easy on the wallet and totally satisfying for your taste buds!
Simple Ingredients
You really don’t need any fancy items for this cake. Using simple, everyday ingredients like sugar, eggs, and oranges makes this a cake you can whip up anytime the craving strikes.
Serving Suggestions
Now, let’s talk about how to enjoy this beautiful cake. The most simple (and probably my favorite) way is to enjoy it plain or dusted with a little powdered sugar. But if you’re feeling fancy, here are some fun ideas to serve it up:
- Pair with a dollop of whipped cream for a silky finish.
- Serve with a scoop of vanilla bean ice cream because let’s be honest, anything is better with ice cream!
- Top with fresh berries for that burst of color and juice. Strawberries and raspberries are just perfect!
Storage & Reheating
How long does it keep? This cake keeps beautifully at room temperature for about 2-3 days, or you can pop it in the fridge where it’ll last for about a week. Just make sure it’s in an airtight container!
Reheating instructions: If you want to enjoy it warm, you can gently reheat individual slices in the microwave for about 10-15 seconds, just enough to warm through but don’t let it get hot and soggy.
Freezer friendly? Oh absolutely! You can freeze the cake for up to 3 months. To freeze, wrap slices tightly in plastic wrap and then place them in a freezer bag. Just pull it out a few hours before you want to enjoy a piece!
As the holidays roll around, or just because it’s Tuesday, invoking the spirit of Sicily with this Sicilian Whole Orange Cake is the perfect way to create warmth and joy in your home. I mean, who can resist a recipe that has such a rich history and is so simple to make?
Food, at its core, is all about connection, whether it’s with the people we share it with or the memories we create along the way, and that’s something worth celebrating.
Try this delightful treat today and share it with friends and family, you won’t regret it!
Happy baking! And follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Sicilian Whole Orange Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Boil the whole oranges in water for about 30 minutes until soft.
- Drain the oranges and let them cool, then cut into quarters and remove any seeds.
- Puree the cooled oranges in a blender or food processor until smooth.
- In a large mixing bowl, beat the eggs and sugar until fluffy (about 3-5 minutes).
- Gradually mix in the orange puree, then add the olive oil, almond meal, baking powder, baking soda, and salt.
- Stir everything together until combined but do not overmix.
- Pour the batter into the prepared cake pan and bake for 45-50 minutes.
- Perform a toothpick test after 45 minutes to check for doneness.
- Let the cake cool for 10-15 minutes before transferring to a wire rack.