Hi everyone, I’m Cassandre. Today on Caramel Loafing, I’m excited to share a beautiful homemade treat from Southern Italy: the Sicilian Orange Cake (Pan D'Arancio).
This fragrant cake originated from a monastery in Catania, Sicily, where monks came up with a clever way to use the region’s abundant oranges. They blended a whole orange — peel and all — into the batter, creating a moist, tender cake with bright citrus notes and just a hint of pleasant bitterness. This simple but brilliant technique has been passed down through Sicilian households ever since.
Unlike recipes that rely only on orange juice or a bit of zest, this version uses the entire fruit, peel and pulp, giving every bite a deeper, more layered citrus aroma. It’s like peeling open a sun-ripened orange — the fresh zest, sweet-tart juices, and delicate oils unfold as you taste it. The crumb is moist and dense yet soft, with subtle bits of fiber and natural citrus flavor.
This isn’t an overly sweet dessert. Instead, it has a grown-up balance — gentle, fluffy yet structured, with a light bitterness that enhances the orange’s freshness. It’s perfect for a quiet weekend afternoon with a cup of tea.
True to Italian baking’s rustic spirit, this recipe is very beginner-friendly. With just one good orange and some pantry staples, you can make a cake that’s rich in flavor but never heavy. The ingredient list may look a bit long, but the method is simple: one bowl, no whipping needed — it’s one of my favorite go-to cakes to bake at home.
Feel free to experiment with other citrus fruits too — lemons, tangerines, or grapefruit can each bring a new twist to this “orange cake,” creating endless possibilities for flavor variations.
More Italian desserts to try:
Northern Italy’s classic: Italian Paradise Cake,
Veneto’s iconic dessert: Tiramisu,
Maritozzo Sweet Buns,
Mango Panna Cotta,
Tuscany’s timeless classic: Italian Biscotti
Or this citrusy French favorite: French Grapefruit Weekend Cake
Sicilian Orange Cake (Pan D’Arancio) Recipe
Ingredients
☞ Pan size: 15cm (6-inch) round springform pan, 6 cm deep.
Use our pan size converter if you’d like to adjust.
☞ Bake at 180°C (356°F) for 45–50 minutes.
- 2 medium-small eggs, about 100g (3.5 oz), room temperature
- Granulated sugar 90g (3.2 oz)
- Melted unsalted butter 45g (1.6 oz) (or substitute with an equal amount of vegetable oil)
- 1 medium orange, washed, peel and flesh total about 132g (4.7 oz)
- All-purpose flour 90g (3.2 oz)
- Almond flour 45g (1.6 oz)
- Baking powder 5g (0.18 oz)
- * Optional glaze: 40g (1.4 oz) orange marmalade + 5g (0.18 oz) water, warmed to brush over the cake. Or simply dust with powdered sugar.
Use our caramel loafing nutrition calculator to check this recipe’s nutrition info.
Instructions
- Line the bottom and sides of the pan with parchment paper. If you don’t use parchment, lightly butter and dust the pan instead to prevent sticking.
- Sift the flour and baking powder together, then whisk gently with a fork or whisk to combine well. For extra fluffiness, sift a second time.
- Cut the top and bottom off the orange, then slice it into wedges. Remove any seeds and chop the flesh into smaller pieces. If the white pith is very thick, trim some off, then finely chop the peel. Weigh out about 132g (4.7 oz) total.
- Using a food processor, blend the orange (peel and flesh) into a coarse puree — don’t overblend; keep some texture for flavor.
- In a large mixing bowl, beat the eggs and sugar on medium speed for about 5 minutes until pale and thick. Reduce to low speed for 1 minute to smooth out the texture.
- Gradually add the melted butter (room temperature) in batches, mixing on low to medium speed until fully incorporated. Once all the butter is in, beat for another minute to emulsify.
- Add the orange puree and mix gently on low speed.
- Add the almond flour (sift if clumpy) and mix on low speed until combined.
- Finally, add the sifted flour and baking powder in two parts. Mix on low speed until you don’t see dry flour, then switch to a spatula and gently fold to finish combining.
- Use a dab of batter to secure the parchment, then pour the batter into the pan. Lightly tap or tilt the pan to level the top.
- Bake in a preheated oven at 180°C (356°F) for 45–50 minutes, or until the surface is golden and a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before removing, then cool completely on a wire rack. Dust with powdered sugar for the traditional finish, or brush on a tangy orange or citrus jam glaze for extra shine and flavor.
Watch the full step-by-step video: Sicilian Orange Cake
Sicilian Orange Cake FAQs & Tips
This classic Sicilian cake combines the bright, bittersweet aroma of a whole orange with a moist, dense crumb — simple ingredients, but with a few details that make all the difference. Here are answers to common questions to help you get this traditional Italian cake just right at home.
How do I choose the best oranges? Can I use other citrus fruits?
The heart of this cake is the whole orange, peel and all, so it’s important to choose a fragrant, clean-skinned orange. I love using navel oranges — they’re sweet, aromatic, and the peel isn’t too thick, making them perfect for blending into the batter. If you can’t find navels, try tangerines, mandarins, or even lemons for a more tart, refreshing twist. Grapefruit can work too, but watch for bitterness. Always avoid oranges with very thick pith, as this can make the cake taste overly bitter or fibrous.
Any tips for preparing the whole orange?
Since you’re blending the entire fruit — peel, pith, and flesh — cleaning is key. If your orange is organic, a good scrub with water and a veggie brush is fine. For conventional fruit, I recommend soaking it in hot water for a few minutes to loosen any wax or residue, then scrubbing well with salt or baking soda. Rinse thoroughly under running water. When prepping, check the thickness of the white pith; if it’s very thick, trim some off to avoid a strong bitterness. You want to keep enough for that signature bittersweet flavor but not so much that it overwhelms the cake.
Is it normal for the cake to taste a bit bitter?
Yes — a slight bitterness is one of the things that makes Sicilian Orange Cake special! It comes mainly from the white pith under the peel. The balance of sweet, tangy, and gently bitter is what gives this cake its depth. If you remove all the pith, you lose that subtle complexity; if you leave too much, it can taste harsh. So trim thick areas lightly and embrace a little bitterness — it makes the orange flavor feel bright and real, never too sugary.
Can I swap butter for oil? What’s the difference?
Definitely! This recipe works well with either. Using vegetable oil (like grapeseed or light olive oil) will give you an extra-moist, tender crumb that stays soft even when chilled — perfect if you want to make it ahead or pack it for a picnic. Using melted unsalted butter adds a richer flavor and a slight buttery crust, but the cake can firm up a bit in the fridge. Just rewarm it briefly before serving to bring back its softness and release that delicious buttery aroma. It really depends on whether you prefer extra richness or maximum moistness.
How should I decorate the top? Do I need to glaze it?
The simplest, most traditional finish is a dusting of powdered sugar — rustic and elegant. For a pretty, glossy look, brush on a thin layer of warmed orange or citrus marmalade after the cake cools. You can melt the marmalade with a splash of water or lemon juice to balance sweetness with brightness. The glaze enhances both the flavor and the shine. Feel free to play with your favorite jam: apricot, mandarin, or something slightly tart works beautifully. Just be sure to add the glaze once the cake is fully cool.
Why is this cake so moist? What’s special about the texture?
This batter has a higher ratio of wet ingredients, plus the whole orange adds extra juice and natural oils. That’s why the cake stays moist, dense, and tender, with a bit of texture from the citrus pulp. It’s never dry or crumbly — instead, each slice feels pleasantly compact yet soft, with a delicate citrus aroma. It pairs wonderfully with tea or coffee and really appeals to anyone who loves an understated, grown-up dessert.
My cake got firm after chilling — how do I fix it?
This happens mostly when you use butter, because butter hardens when cold. No worries — just bring the cake to room temperature or reheat it slightly. A few minutes in a 150°C (300°F) oven or air fryer will restore its softness and make the citrus oils and buttery notes shine again. Or simply leave it out for about 30 minutes before serving — it’ll come back to that tender, moist texture you love.
Can I make mini versions or a loaf-style cake?
Absolutely! This batter is very forgiving, so you can pour it into muffin tins, mini loaf pans, or any mold you like. Just adjust the baking time depending on the size — always do the toothpick test in the center to make sure it’s done. Mini cakes make lovely gifts, and they freeze well too, so you can enjoy them whenever you crave a slice of citrus sunshine.
When is this cake best served? Can I make it ahead?
This cake is perfect for afternoon tea, brunch, holiday gatherings, or just to brighten up a weekday. In fact, the flavor deepens as it sits — it’s often even better the next day. Wrap it well and store it in the fridge, then let it come to room temperature or rewarm it slightly before serving. If you add a jam glaze, keep it in a dry, cool spot to maintain the shine. It’s best enjoyed within 2–3 days for peak freshness and that perfect citrus bite.