1. Can I make this cake gluten-free?

Yes! Use a gluten-free flour blend in place of all-purpose flour.

2. Is this cake healthy?

It’s healthier than many cakes. The use of olive oil and whole oranges provides good fats and fiber.

3. Can I reduce the sugar?

You can try using 3/4 cup instead of 1 cup. The orange provides natural sweetness too.

4. Can I use orange juice instead of whole oranges?

No, the whole orange—especially the peel—is what gives this cake its special flavor.

5. Can I make this in a loaf pan?

Yes! Just adjust the baking time and check for doneness.

How to Make Sicilian Whole Orange Cake

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

Scale

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

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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