Description
This Sicilian Whole Orange Cake is a vibrant citrus dessert bursting with bright flavors. Made by blending a whole orange into the batter, it incorporates the zest and pulp for an intense orange aroma and moist texture. The cake is light and fluffy thanks to Greek yogurt and eggs, balanced by the sweetness of sugar and a hint of vanilla. Finished with a glossy orange syrup brushed on top after baking, this cake delivers a perfect harmony of sweet and tangy, perfect for any occasion.
Ingredients
Scale
Cake Batter
- 1 whole seedless orange (with peel, preferably organic and thin-skinned)
- 3 large eggs
- 1 cup sugar
- 1.5 cups all-purpose flour (or gluten-free flour substitute)
- 2 teaspoons baking powder (Pane Degli Angeli recommended)
- 4 tablespoons butter, softened
- 1 cup Greek yogurt (or sour cream as substitute)
- 1 teaspoon vanilla extract (optional)
Orange Syrup
- 0.5 cup orange juice
- 0.25 cup sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line it with parchment paper to prevent sticking.
- Beat eggs and sugar: In a large mixing bowl, combine 3 eggs and 1 cup sugar. Using an electric mixer, beat on medium speed for 3 to 5 minutes until the mixture is light, fluffy, and pale in color.
- Sift and combine dry ingredients: In a separate bowl, sift together 1.5 cups all-purpose flour and 2 teaspoons baking powder. Gradually add these dry ingredients into the egg mixture on low speed, along with 4 tablespoons of softened butter. Mix until the batter becomes smooth.
- Fold in yogurt: Gently fold 1 cup of Greek yogurt into the batter until fully incorporated, ensuring the mixture remains homogenous without overmixing.
- Prepare orange purée: Chop the whole orange (with peel) into pieces and blend in a food processor to create a smooth purée. Stir this orange purée gently into the batter until well combined.
- Bake the cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Let the cake cool in the pan for 15 minutes to set before carefully removing it and transferring it to a wire rack to cool completely.
- Make orange syrup: In a small saucepan, simmer 0.5 cup orange juice and 0.25 cup sugar together over medium heat until the mixture thickens slightly into a syrup.
- Glaze the cake: Brush the warm syrup evenly over the cooled cake to infuse additional citrus flavor and add a beautiful glossy finish.
Notes
- Use organic and thin-skinned oranges to avoid bitterness from the peel.
- If you prefer a dairy-free alternative, substitute Greek yogurt with coconut yogurt, but results may vary slightly.
- You can substitute sour cream for Greek yogurt for a richer texture.
- This cake can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to 4 days.
- Allow the syrup to cool slightly before brushing to avoid making the cake soggy.
- For added flavor, zest the orange before blending and fold zest into the batter.
- Ensure the eggs and butter are at room temperature for better mixing results.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Sicilian, Italian
Keywords: Sicilian orange cake, citrus cake, whole orange cake, Italian dessert, orange syrup cake, gluten free orange cake, citrus dessert
