Add the processed whole orange to the cake mixture (along with the vanilla if you used baking powder) and stir until evenly combined Put the batter into the prepared tin.

Bake the cake

Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then run a thin knife around the perimeter and remove the side of the springform pan.

Make the orange glaze
Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. Spoon and brush the hot glaze over the top of the warm cake and allow to cool completely before cutting. Yes, it’s hard to wait, but the moist orange cake will cut more easily if it’s cool first.

Eat the Sicilian whole orange cake!

Love citrus? Try making this lemon posset, but using oranges (or an orange/lemon combo) instead! It’s honestly one of my favorite desserts! It’s similar to orange boodle, but even easier, which is saying a lot. Oh, and I just keep making this recipe using all sorts of fruits. So far I’ve made apple cake, pear cake, peach cake, kumquat cupcakes, and tried lime, but the rind is too bitter. I will post here when I tweak the recipe to make it work.

Sicilian Whole Orange Cake
yield: 1 CAKEprep time: 15 MINUTESbake time: 55 MINUTES: 10 MINUTEStotal time: 1 HOUR 20 MINUTES
The most luscious, moist and delicious orange cake you’ll ever try!

Ingredients