Edited February 2019: I’ve made this orange cake recipe in a loaf tin, and it’s perfect. I’ve also made it in a bundt tin and the amount of batter for one recipe makes a short bundt cake. If you’re going to use a bundt tin make 1.5x the recipe.
Can I Freeze this Sicilian Whole Orange Cake?
Yes, this orange cake freezes beautifully! I often have pieces in the freezer because it freezes so well!
Now adding my Sicilian Whole Lemon Cake, too! I’ve adapted this recipe for Meyer lemons! It’s fantastic!
Do I Have to use a Food Processor to Make this Orange Cake?
I’ve been asked if a food processor or blender is necessary to make this cake and the answer is, “yes.” Unfortunately, it would be too difficult to chop the orange as finely as needed by hand. You can see how fine the orange is processed in a photo below, however, an inexpensive food processor works great.
EDITED 7/2022: Daniel Coffey (a reader) left a tip for those of you without food processors in the comments below. Since it might be difficult to find, I’m adding it here:
“I…cut the peel into coarse strips and then finely diced them. I put the chopped bits of orange into the spice grinder in two batches and pulsed the stick blender a few times. I tapped it on the counter top to shake down any remaining coarse bits and gave it about 30 seconds. Scrape out and repeat for the other orange half. You can then put the juice and finely chopped peels in the recipe as normal
Sicilian Whole Orange Cake
adapted by Lidia Conte from Pan d’Arancio from Allaciate il Grembuile
I highly recommend using a scale for this recipe and if you are deciding cups or weight, ALWAYS weigh!
FULL PRINTABLE RECIPE BELOW
Preheat oven to 350°F (175°C)
Make the whole orange cake
Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
Place the sugar and eggs in a large bowl and beat with a mixer until light and creamy.
Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt
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This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
