Sicilian Orange Cake is a wonderfully fragrant, moist dessert that bursts with natural citrus flavors. Made with whole oranges—peel, juice, and pulp included—this cake offers a refreshing twist on traditional cakes. The addition of olive oil and almond meal creates a uniquely rich, dense texture, while the citrus provides a zesty brightness. Whether you’re craving a simple afternoon treat or a delightful dessert to impress guests, this cake is a must-try!
Why You’ll Love This Recipe
I absolutely love this Sicilian Orange Cake because it combines fresh, natural ingredients with bold flavors. The whole orange is blended into the batter, giving it a deep citrus flavor that isn’t overly sweet. The olive oil adds a moist, tender crumb, and the almond meal (if you choose to include it) gives the cake an extra layer of richness. It’s also incredibly easy to make, with minimal prep and a short cooking time. If you’re looking for a cake that is both simple and full of flavor, this Sicilian Orange Cake is the perfect choice.
Ingredients
- 2 medium oranges (unwaxed)
- 1 1/2 cups sugar
- 2 large eggs
- 1/2 cup olive oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup almond meal or ground almonds (optional)
- Powdered sugar (for dusting, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cut the oranges into quarters and remove any seeds. Blend the whole oranges (peel, pulp, and juice) in a food processor until smooth.
- In a large bowl, combine the sugar and eggs. Whisk them together until smooth and slightly frothy.
- Add the olive oil and the blended oranges to the sugar and egg mixture. Mix well until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and almond meal (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar, if desired, and serve.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 8 servings
Variations
- Add nuts: For extra crunch and flavor, try adding chopped walnuts or pistachios to the batter.
- Spices: If you like a little warmth in your cake, you can add a pinch of cinnamon or nutmeg to the dry ingredients.
- Glaze: Instead of powdered sugar, try glazing the cake with a simple orange glaze made from powdered sugar and orange juice for an extra layer of citrusy sweetness.
- Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. You can also substitute the almond meal with a gluten-free version if needed.
Storage/Reheating
To store the Sicilian Orange Cake, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to 1 week. To reheat, simply warm it in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-10 minutes. The cake is also delicious served chilled!
FAQs
How can I make this cake vegan?
To make this cake vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and substitute the olive oil with coconut oil or another vegetable oil.
Can I use regular oranges instead of Sicilian oranges?
Yes, you can use regular oranges. However, Sicilian oranges have a unique flavor and fragrance, which is why they are often preferred for this recipe. Regular oranges will still work, though the taste might be slightly different.
Can I freeze this cake?
Yes, this cake freezes well! To freeze, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It will stay good in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.
Can I use a different type of oil?
Yes, you can substitute the olive oil with another mild oil, such as vegetable or canola oil. However, olive oil adds a unique flavor and richness, so if possible, I recommend sticking with it.
How do I know when the cake is done?
The cake is done when a toothpick or cake tester inserted into the center comes out clean, or with only a few moist crumbs. If the toothpick has wet batter on it, bake the cake for a few more minutes.
Conclusion
This Sicilian Orange Cake is a perfect balance of citrusy brightness, rich texture, and sweetness. It’s an easy-to-make cake that is both impressive and delicious, with its unique use of whole oranges creating an incredible burst of flavor. Whether you’re enjoying it as a treat with a cup of tea or serving it at a family gathering, it’s sure to be a hit. Enjoy every slice!
Sicilian Orange Cake
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
A fragrant, moist cake made using the entire orange peel, juice, and pulp for a burst of natural citrus flavor. Perfect for any occasion, this Sicilian Orange Cake is both refreshing and delicious, showcasing the vibrant taste of fresh oranges.
Ingredients
- 2 medium oranges (unwaxed)
- 1 1/2 cups sugar
- 2 large eggs
- 1/2 cup olive oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup almond meal or ground almonds (optional)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cut the oranges into quarters and remove any seeds. Blend the whole oranges (peel, pulp, and juice) in a food processor until smooth.
- In a large bowl, combine the sugar and eggs, whisking until smooth and slightly frothy.
- Add the olive oil and the blended oranges to the mixture, stirring well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and almond meal (if using).
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick comes out clean from the center of the cake.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Once cooled, dust with powdered sugar, if desired, and serve.
Notes
- Use unwaxed oranges to ensure you can use the peel without worries.
- Almond meal adds a delightful texture, but you can skip it for a smoother cake.
- Dusting with powdered sugar is optional, but it adds a lovely touch for presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian