{"id":28465,"date":"2023-02-16T12:06:36","date_gmt":"2023-02-16T06:36:36","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=28465"},"modified":"2026-03-18T21:51:55","modified_gmt":"2026-03-18T16:21:55","slug":"best-ever-whole-orange-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/best-ever-whole-orange-cake\/","title":{"rendered":"Best Ever Whole Orange Cake"},"content":{"rendered":"\n

This whole orange cake<\/strong> 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.<\/p>\n\n\n\n

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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!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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What is Sicilian Orange Cake?<\/h2>\n\n\n\n

Sicilian Orange Cake, also known as \"Torta all'Arancia\" in Italian, is a traditional dessert from the island of Sicily. The cake uses the pur\u00e9e 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.<\/p>\n\n\n\n

Unlike Pan d'Arancio (which translates to orange bread), you make an orange cake with almond flour, and that\u2019s why it has a slightly denser texture. The consistency is more substantial, like a lovely pound cake, but it still feels light.\u00a0<\/p>\n<\/div><\/div>\n\n\n\n

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Why You'll Love This Easy Orange Cake<\/h2>\n\n\n\n

\u2728 Thanks to all the oranges in the recipe, this whole orange cake stays soft and tender for days.<\/p>\n\n\n\n

\u2728 Big orange flavor, naturally! Using the whole fruit gives the cake a deep citrus taste without needing any extracts or syrups.<\/p>\n\n\n\n

\u2728 Everything comes together easily in simple steps, making this orange cake recipe perfect for beginner bakers, too.<\/p>\n\n\n\n

\u2728 This cake is lovely with tea or coffee, simple enough for everyday baking yet special enough to serve guests.<\/p>\n\n\n\n

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Reader Love \u2764\ufe0f
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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
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Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> 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<\/a>.<\/p>\n\n\n\n

Oranges:<\/strong> 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. <\/p>\n\n\n\n

Oil:<\/strong> 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.<\/p>\n\n\n\n

Sugar:<\/strong> Granulated white sugar works well in this recipe. You can also use cane sugar or raw sugar.<\/p>\n\n\n\n

Eggs:<\/strong> They add richness and give structure to this simple whole orange cake. <\/p>\n\n\n\n

Add-ins:<\/strong> You can use - <\/p>\n\n\n\n