Last updated on July 28th, 2026.
My Sicilian whole orange cake recipe uses fresh whole oranges, olive oil, and simple pantry staples to create an incredibly moist, tender cake bursting with bold citrus flavor.
This recipe is a brilliant example of baking science combined with old-fashioned Italian Cake. Instead of using only the juice, or zest, we use the entire orange: peel, pith and all.
The magic is in the pith, and while it may seem bitter on its own, much of it is dissolving during baking, releasing moisture into the batter, helping to create an exceptionally soft, tender crumb.
This is not the Orange classic Pound Cake we all love, this cake is lighter, naturally moist and with an incredible deep, complex, yet naturally bright and sweet citrus flavor.
Choosing The Right Orange
Since this recipe uses the entire orange, peel and all, pick one with a thin skin and thin pith to minimize bitterness. Ideally, the white pith should be no thicker than about 3mm. No ruler needed, just look for these three signs:
- A Deep Orange Color. Darker, richer colored oranges tend to have a more intense citrus flavor.
- Smooth skin. Smooth peel usually means a thinner pith, while thick, bumpy skin often indicates a thicker pith.
- Feels Juicy. Gently squeeze the orange, if you can easily feel the juicy flesh beneath the peel, it’s likely a thin-skinned orange.
I used fresh Navel oranges, but Valencia oranges are the better option.
Let’s Bake
I used a food processor, but you can process the orange and sugar in a blender, or an immersion blender and then continue with a large bowl.
- The orange quality will determine the flavor of the cake, so taste the orange before you bake it. If you won’t eat it fresh, don’t bake it.
- For added texture and flavor and a wow factor, sprinkle some sliced almonds on the top of the cake before baking.
- If using an immersion blander, you will need to chop the oranges before using it.
Yields
This recipe yields one 9-inch pan enough for 12-16 slices, depending on the size of each slice. To use a bundt pan bake in a 10, or 12 cups bundt pan. The baking time might vary, so pay attention to the cake, not the time. The cake is ready when a cake tester comes out with a few moist crumbs (if it’s dry, it’s also ok).
Traditional Sicilian Whole Orange Cake
Ingredients
- 1 (100g) Seedless orange cut into 1/2-inch pieces
- 1 1/2 Cups (300g) Sugar
- 3/4 Cup (180ml) Olive oil
- 3 Large Eggs at room temperature
- 1 1/4 Cup (150g) All-purpose flour
- 1/2 teaspoon Ground Cardamom (optional)
- 2 teaspoons Baking powder
- Powdered sugar for dusting the cake optional
Instructions
- Preheat oven to 350F (180C) and grease the bottom of a nine-inch pan and line it with parchment paper.
- Place the orange pieces (100g) and sugar (300g( in a food processor bowl and process until smooth, about one minute.
- Add the olive oil (180ml) and process.
- Add the eggs (3), one at a time, and process until smooth.
- Mix the flour (150g), cardamom (1/2 teaspoon), and baking powder (2 teaspoon) in a medium bowl. Add it to the orange mixture and pulse 3 times.
- Pour the batter into the greased pan and bake on the medium rack shelf for 45-50 minutes. Or until a toothpick comes out from the center of the cake with a few moist crumbs.
Video
Notes
- Use a kitchen scale to measure the ingredients, including the orange. If the orange is too small or too big, the cake might turn out too dry or too dense.
- Store the cake at room temperature for up to three days.
- To freeze leftovers, wrap the cake in plastic wrap, place it in a plastic bag, and freeze it for up to six weeks. When ready, allow the cake to defrost and unwrapped at room temperature.
Hi Dikla,
For added texture, you suggested using 1/3 cup of almond flour. Would you subtract that amount from the all purpose flour amount? Just want to be sure I understand correctly. Thanks!
Hi Sherrie,
no need to subtract any flour.
Could melted coconut oil be used in place of the olive oil?
It can but might not turn out as moist
Can I substitute butter for the olive oil, or use a combination of both?
Also, have you ever made this using lemons? If so, how did it come out?
Yes you can use butter instead of olive oil. I did not try to use lemons, so i cant say how it will turn out. Most lemons have a very thick pith which makes me believe the can might turn out too bitter.
Hi…I would like to make this cake for seder. How much cake meal should I use? Is it a one-to-one ratio? Thanks.
Hi Noreen,
I am not sure and recommend to do a test before using the same ratio. Let me know how it turns out.
Can you use blood orange instead?
You can, just make sure the skin is thin.
Easy & delicious!!
thank you Niki!
Would fine ground almond flour work as a flour substitute?
I never tried it, and at the top of my head, I want to say no only because almond flour is ground flour and not flour by any means.
Hi. Can I skip the ground cardamom?
Yes you can skip it.