This whole orange cake is a citrus lover's dream! It's bright, moist, and full of real orange flavor - made using the entire fruit. Simple ingredients, easy steps, and a cake that feels special without any fuss.
This Sicilian orange cake gets its incredible aroma and depth from oranges themselves - peel, pulp, and all! They blend into the batter beautifully, creating a soft crumb and a naturally citrussy sweetness. This is an easy, fool-proof recipe that works every time and makes the fruit shine in every bite!
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What is Sicilian Orange Cake?
Sicilian Orange Cake, also known as "Torta all'Arancia" in Italian, is a traditional dessert from the island of Sicily. The cake uses the purée of whole orange (yes, peel, pulp, pith, and all!), which gives it the most amazing and intense citrus flavor that's ideal for any time of year.
Unlike Pan d'Arancio (which translates to orange bread), you make an orange cake with almond flour, and that’s why it has a slightly denser texture. The consistency is more substantial, like a lovely pound cake, but it still feels light.
Why You'll Love This Easy Orange Cake
✨ Thanks to all the oranges in the recipe, this whole orange cake stays soft and tender for days.
✨ Big orange flavor, naturally! Using the whole fruit gives the cake a deep citrus taste without needing any extracts or syrups.
✨ Everything comes together easily in simple steps, making this orange cake recipe perfect for beginner bakers, too.
✨ This cake is lovely with tea or coffee, simple enough for everyday baking yet special enough to serve guests.
Reader Love ❤️
I love this cake! I use two Valencia oranges, and the flavor is amazing. The cake was short, probably due to the extra moisture, but it has a powerful orange flavor and a lovely texture. Thank you- it will be a regular in our family! - Julie
Recipe Ingredients
Flour: I used a mix of all-purpose flour and almond flour for a tender, slightly nutty crumb, as I did in my orange semolina cake.
Oranges: You can use mandarin oranges, tangerines, clementines, or Valencia or Navel oranges. All of these are sweet, flavorful, have fewer seeds, and have a thin skin. You can also use Kinnow, if you wish.
Oil: I love the combination of citrus and olive oil, as it rounds out the fruitiness. Plus, olive oil keeps the cake moist even after several days. But you can replace it with melted coconut oil or any neutral-tasting vegetable oil.
Sugar: Granulated white sugar works well in this recipe. You can also use cane sugar or raw sugar.
Eggs: They add richness and give structure to this simple whole orange cake.
Add-ins: You can use -
- Candied oranges - either as a garnish or folded into the cake batter. Believe me, they oomph up the cake to 100! (FYI, they’re ridiculously easy to make.)
- Orange zest
- Chocolate chips
- Pistachios
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Whole Orange Cake
Step 1: Drop washed oranges into a small saucepan filled with water and then cook on medium heat till the fruit is softened and the peel bursts open. It took about 30 to 40 minutes for me.
Step 2: Carefully take them out and cool them. When they’re cool enough to handle, cut them into chunks and remove any visible seeds. Keep them aside.
Step 3: In a large bowl, whisk flour, almond flour, baking powder, and salt.
Step 4: Blend the cooled orange chunks with olive oil, sugar, vanilla extract, and eggs into a smooth purée.
Step 5: Pour the orange purée over the dry ingredients and mix well.
Step 6: Transfer the orange cake batter to your prepared pan and bake for 30 to 40 minutes or until a skewer inserted in the center comes out clean.
Step 7: Let the cake cool for 5 minutes, and then carefully turn it out on a cooling rack.
Final step: Cool completely, decorate, and serve!
Pro Tips
- Choose thin-skinned, sweet oranges. Thin skins blend smoothly and prevent bitterness.
- Make sure you cook the oranges well. This helps get rid of any bitterness.
- Remove the seeds before blending, as they can add bitterness.
- Blend until completely smooth. A smooth mixture will ensure an even crumb and a balanced citrus flavor throughout the cake.
- Don't overmix the batter. Mix until just combined to keep the cake soft and tender.
- Prep your bundt pan well. Make sure every random pocket, crook, and cranny is buttered and dusted with flour, so the cake doesn’t stick to the sides.
How To Serve Whole Orange Cake
This beautiful cake is ready to eat as-is, but I like to jazz it up some more! So I glazed it with white chocolate and topped it with candied orange slices as a finishing touch.
You can also simply dust it with powdered sugar or drizzle some dark chocolate glaze as I did for my orange marmalade cake. A cream cheese frosting would be divine here, like I did for my pumpkin swirl cake.
Serve the easy whole orange cake with a warm cup of tea or coffee. It also pairs well with classic hot chocolate!
How To Store
This old-fashioned whole orange cake keeps well for 2-3 days at room temperature. It will stay longer, 4-5 days in the refrigerator. Store in an air-tight container.
📖 Recipe
Best Ever Whole Orange Cake
Ingredients
- 2 Oranges I used mandarin oranges
- 1.5 cups All-purpose flour
- 1/2 cup Almond flour
- 1.5 tsp Baking powder
- 1/4 tsp Salt
- 3 Eggs
- 1/2 cup Granulated sugar
- 1/2 cup Olive oil
- 1 tsp Vanilla extract
Topping
- 1/2 cup White chocolate, melted
- Candied oranges
- Sprinkles
Instructions
- Place the oranges in a saucepan filled with water.2 Oranges
- Cook them on medium heat for 35-40 minutes, until the fruit softens and the peel bursts open.
- Take them out and place them on a plate until cool.
- When they are cool enough to handle, cut them into chunks and remove any seeds.
- Preheat your oven to 180 C / 350 F. Butter your bundt cake pan really well. Coat it with flour to ensure the cake doesn't stick.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.1.5 cups All-purpose flour, 1/2 cup Almond flour, 1.5 tsp Baking powder, 1/4 tsp Salt
- Place the orange chunks, olive oil, eggs, sugar, and vanilla extract in a blender and blend until a smooth puree is formed.1/2 cup Olive oil, 3 Eggs, 1/2 cup Granulated sugar, 1 tsp Vanilla extract
- Pour the orange puree over the dry ingredients and mix gently until a smooth thick batter is formed.
- Transfer the batter into your prepared bundt cake tin and bake at 180 C / 350 F for 35-40 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 5 minutes, before turning it out carefully on a cooling rack.
- Pour the melted white chocolate over the completely cooled cake. Top with candied oranges and sprinkles. 1/2 cup White chocolate, melted, Candied oranges, Sprinkles
- Let the chocolate set for about 5-10 minutes before slicing and serving. Enjoy!
Video
Notes
- Choose thin-skinned, sweet oranges. Thin skins blend smoothly and prevent bitterness.
- Make sure you cook the oranges well. This helps get rid of any bitterness.
- Remove the seeds before blending, as they can add bitterness.
- Blend until completely smooth. A smooth mixture will ensure an even crumb and a balanced citrus flavor throughout the cake.
- Don't overmix the batter. Mix until just combined to keep the cake soft and tender.
- Prep your bundt pan well. Make sure every random pocket, crook, and cranny is buttered and dusted with flour, so the cake doesn’t stick to the sides.
Julie VanSant says
I love this cake! I use two Valencia oranges and the flavor is amazing. The cake was short probably due to the extra moisture, but it has a powerful orange flavor and a lovely texture. Thank you- it will be a regular in our family!
Natasha Minocha says
Oh thank you, Julie! I'm thrilled to hear this! Thank you very much for sharing your wonderful feedback. I appreciate you.xoxo
Stan Filipiak says
I tried this for Mothers day. Almost no orange flavor and I used 3 mandarins. I wouldn't recommend.
Natasha Minocha says
I'm so sorry this didn't turn out well for you, Stan. But thank you very much for trying out this recipe. 🙏🏻
Bina says
Looks delicious! Cannot wait to try it!
Natasha Minocha says
So glad you like this. Thank you very much! 🙂