Ingredients

1 whole orange (seedless, peel included; use organic, thin-skinned oranges)

3 large eggs

1 cup sugar

1.5 cups all-purpose flour (substitute with gluten-free flour if needed)

2 teaspoons baking powder (Pane Degli Angeli recommended)

4 tablespoons butter (softened)

1 cup Greek yogurt (sour cream can serve as a substitute)

1 teaspoon vanilla extract (optional)

0.5 cup orange juice

0.25 cup sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8-inch springform pan by greasing it and lining it with parchment paper.

Step 2: In a large mixing bowl, combine the 3 eggs and 1 cup of sugar. Beat with an electric mixer on medium speed for 3-5 minutes until the mixture is light and fluffy.

Step 3: In a separate bowl, sift together the flour and baking powder. Gradually add this to the egg mixture while mixing on low speed. Add the softened butter and continue mixing until the batter is smooth.

Step 4: Gently fold in the Greek yogurt until the batter is homogenous.

Step 5: Chop the whole orange into pieces and blend in a food processor until smooth to make a purée. Add this purée to the batter and mix gently until well incorporated.

Step 6: Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack.

Step 8: In a small saucepan, simmer the orange juice and 0.25 cup sugar until thickened. Brush this glaze over the warm cake for extra citrus flavor and shine.

Tips & Variations

Use organic oranges to avoid any bitterness from pesticides on the peel and to ensure safe consumption of the whole peel.

For a dairy-free option, substitute Greek yogurt and butter with coconut yogurt and a neutral oil like avocado or vegetable oil.

Add a teaspoon of vanilla extract to enhance the cake’s depth of flavor.

Try adding a handful of chopped almonds or pistachios for a crunchy texture.

FAQs

Can I use a regular orange instead of a seedless one?

While you can use a regular orange, seedless varieties are preferred to avoid any bitter seeds in the purée. If you use a seeded orange, remove all seeds carefully before blending.

Is it necessary to use a springform pan?

A springform pan is ideal for easy release and clean edges, but you can use a regular cake pan lined with parchment paper if you don’t have one. Just be sure to grease well to prevent sticking.