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Sicilian Whole Satsuma Orange Cake

ByFreshly Picked

If you’ve never made a “whole orange” cake, you are missing out! It is made with the entire orange: including the peel, juice, and pulp. This Italian-inspired cake celebrates the bright, sweet flavor of fresh Satsuma oranges. A simple orange glaze adds the perfect finishing touch, making this cake delicious alongside a cup of coffee or tea or served as a dessert for family and friends.

Ingredients

For the Cake

  • 3 eggs
  • 1 ⅛ cups sugar
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ⅓ cup salted butter, softened
  • ⅓ cup plain Greek yogurt
  • 2 fresh Satsuma oranges, washed and cut into pieces, with the peel left on and seeds removed
  • 1 teaspoon vanilla extract or vanilla paste

For the Citrus Glaze

  • 1/4 cup freshly squeezed Satsuma orange juice (about 2 satsuma oranges)
  • 2 tablespoons sugar

Instructions

Prepare the Cake Batter

  1. Preheat the Oven: Preheat the oven to 350°F.
  2. Prepare the Pan: Grease an 8-inch springform pan and line the bottom with parchment paper. Grease the parchment paper as well.
  3. Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar with an electric mixer until the mixture is light, fluffy, and creamy.
  4. Add the Flour and Butter: Sift the flour and baking powder together. Gradually add the dry ingredients to the egg mixture along with the softened butter, mixing until everything is well combined.
  5. Mix in the Yogurt: Add the Greek yogurt and stir until incorporated.
  6. Process the Satsuma: Wash the Satsuma orange, remove stem and thoroughly and cut it into pieces. Remove any seeds, but keep the peel. Place the orange pieces in a food processor or blender and process until almost pureed.
  7. Combine the Orange: Add the processed orange pieces to the cake batter and add the vanilla extract. Stir until evenly combined.
  8. Fill the Pan: Pour the batter into the prepared springform pan and spread it evenly.

Bake the Cake

  1. Bake: Place the pan in the center of the oven and bake for 50–60 minutes.
  2. Check for Doneness: Insert a cake tester or wooden skewer into the center of the cake. If it comes out clean, the cake is ready.
  3. Cool: Allow the cake to cool in the pan for approximately 15 minutes. Carefully run a thin knife around the edge before removing the sides of the springform pan.

Make the Citrus Glaze

  1. Combine the Ingredients: In a small saucepan, combine the freshly squeezed Satsuma orange juice and sugar.
  2. Simmer: Heat gently, stirring until the sugar dissolves. Allow the mixture to simmer for a few minutes until it thickens slightly into a syrup.
  3. Glaze the Cake: While the cake is still warm, spoon or brush the glaze evenly over the top.
  4. Cool Completely: Allow the cake to cool completely before slicing so it holds its shape and retains its moist texture.

Notes

  • Use Fresh Satsuma Oranges: Choose Satsuma oranges for the best flavor. Its naturally sweet, delicate citrus taste works beautifully in this cake. Otherwise, 1 naval or Cara Cara orange will work in place of 2 Satsuma oranges.
  • Use the Whole Orange: The peel, pulp, and juice all go into the batter, creating a moist cake with concentrated citrus flavor. Remove all seeds before blending.
  • Wash Thoroughly: Since the peel is included, wash and scrub the Satsuma well before cutting.
  • Blend Until Fine: A food processor or blender is important for breaking down the peel and pulp into a fine puree.
  • Don’t Rush the Cooling: Let the cake cool completely before cutting for cleaner slices.
  • Storage: Store the cooled cake in an airtight container. It can also be sliced and frozen for later enjoyment.

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