Name: Sicilian Orange Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Sicilian
Ingredients: 3 large organic eggs; Pinch of sea salt; 5 tablespoons honey (orange blossom, lemon, or acacia); Zest and juice of 1 untreated orange (about 5 tablespoons juice); 5 tablespoons (75 ml) mild extra virgin olive oil; 2 1/2 cups (300 g) brown rice flour (or Kamut flour or other unrefined flour); 1 tablespoon (15 g) baking powder, aluminum-free; Powdered sugar, for dusting

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Sicilian home-bakers have been making this classic orange cake for generations, and it’s easy to see why. Sicily does grow some of the best oranges in the Mediterranean after all—blood oranges with deep flavor and regular navels that are bursting with sunshine.

The cake itself couldn’t be more straightforward. You cream butter and sugar, work in eggs and flour, then pack the batter with fresh orange juice and zest. Most Sicilian families finish by stabbing holes in the warm cake and pouring orange syrup over the top. The syrup soaks through and keeps everything moist for days.

Sicilians eat it for breakfast with their morning espresso, slice it for afternoon visitors, or serve it after dinner. Cake all day, see how well that works out?

Most traditional recipes use sugar syrup, but honey is a great natural alternative that adds a little more depth. Plus it keeps the cake from drying out, which happens fast with citrus cakes if you’re not paying attention.

Step by Step Guide to Making Sicilian Orange Cake:

1. Preheat the oven.

Set your oven to 350°F (180°C) and grease a 9-inch cake pan. You can also line the bottom with parchment paper instead of flouring.

2. Whip the eggs.

In a mixing bowl, beat the eggs and a pinch of sea salt with a hand mixer or whisk until light and frothy, about 3 minutes.

3. Add liquids.

Pour in the honey, olive oil, orange zest, and orange juice. Whisk until smooth and fully incorporated.

4. Add dry ingredients.

Sift the flour and baking powder into the bowl. Stir gently until just combined, being careful not to overwork the batter.

5. Pour and bake.

Transfer the batter to the prepared cake pan. Tap lightly to remove any air bubbles. Bake for about 35 minutes, or until the center springs back lightly and a tester comes out clean.

6. Cool and dust.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, dust with powdered sugar before serving.

Recipe Notes

Use mild-tasting olive oil so it doesn’t overpower the orange.

Brown rice flour gives a tender crumb and nutty undertone, but you can substitute spelt or Kamut for variation.

This cake is naturally dairy-free and made without refined sugar.

Sicilian Orange Cake FAQ

Can I use a different citrus fruit?
Yes, lemon or blood orange both work well. Adjust honey depending on the fruit’s acidity.

What’s the best flour substitute?
Spelt flour, Kamut, or a whole wheat pastry flour are good swaps. Avoid dense whole wheat unless you prefer a very rustic texture.

Can I make it gluten-free?
Yes, if using certified gluten-free brown rice flour and gluten-free baking powder.

Can I add nuts or chocolate?
Chopped pistachios, almonds, or a handful of dark chocolate chunks can be folded into the batter just before baking.

How long does it keep?
It’s best eaten within 2–3 days, stored at room temperature in an airtight container.

Can I make this cake vegan?
This version depends on eggs for structure. You could experiment with aquafaba or flax eggs, but results will vary.

Sicilian Orange Cake

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4.7 from 3 reviews

Author: Honest Cooking
Total Time: 50 minutes
Yield: 1 9 inch cake 1x

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Description

This rustic Sicilian orange cake is made with whole eggs, honey, extra virgin olive oil, and unrefined flour. Lightly sweetened with citrus and dense without being heavy, it’s the kind of cake that feels appropriate at any hour.

Ingredients

Scale

3 large organic eggs

Pinch of sea salt

5 tablespoons honey (orange blossom, lemon, or acacia)

Zest and juice of 1 untreated orange (about 5 tablespoons juice)

5 tablespoons (75 ml) mild extra virgin olive oil

2 1/2 cups (300 g) brown rice flour (or Kamut flour or other unrefined flour)

1 tablespoon (15 g) baking powder, aluminum-free

Powdered sugar, for dusting

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Instructions

1. Preheat the oven.
Set your oven to 350°F (180°C) and grease a 9-inch cake pan. You can also line the bottom with parchment paper instead of flouring.

2. Whip the eggs.
In a mixing bowl, beat the eggs and a pinch of sea salt with a hand mixer or whisk until light and frothy, about 3 minutes.

3. Add liquids.
Pour in the honey, olive oil, orange zest, and orange juice. Whisk until smooth and fully incorporated.

4. Add dry ingredients.
Sift the flour and baking powder into the bowl. Stir gently until just combined, being careful not to overwork the batter.

5. Pour and bake.
Transfer the batter to the prepared cake pan. Tap lightly to remove any air bubbles. Bake for about 35 minutes, or until the center springs back lightly and a tester comes out clean.

6. Cool and dust.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, dust with powdered sugar before serving.