Description
This Sicilian Whole Orange Cake is a rich, moist, and fragrant dessert made using the entire orange—including the peel! The bright citrus flavor, paired with almond flour and olive oil, makes it a rustic Italian classic. Easy to make and perfect for any occasion, it’s a one-bowl wonder that delivers bold flavor with minimal effort.
Ingredients
2 small or 1 large organic oranges (seedless if possible)
3 large eggs
1 cup granulated sugar
½ cup olive oil (or another neutral oil)
1 cup almond flour (or ground almonds)
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
Instructions
Prep the oranges: Wash oranges thoroughly. Cut into chunks (no need to peel), remove seeds. Blend in a food processor or blender until smooth.
Make the batter:
In a large bowl, beat eggs and sugar together until light and frothy.
Stir in the blended orange mixture and olive oil.
Add dry ingredients:
In a separate bowl, whisk almond flour, all-purpose flour, baking powder, and salt.
Gradually stir into the wet mixture until just combined. Do not overmix.
Bake:
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment.
Pour in the batter. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
If the top is browning too fast, loosely cover with foil halfway through baking.
Cool & serve:
Let the cake cool in the pan for 10–15 minutes.
Transfer to a wire rack to cool completely.
Dust with powdered sugar or glaze if desired.
Notes
Use organic oranges: Because you’re using the peel, organic is best to avoid pesticides.
Flavor twist: Try blood oranges, tangerines, or even add a bit of lemon zest.
No almond flour? Replace with more all-purpose flour, though the texture will be slightly different.
Texture tip: For a smoother blend, remove excess white pith from the orange to reduce bitterness.
Serving ideas: Great with Greek yogurt, whipped cream, or a drizzle of orange glaze.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Cuisine: Italian