Pan d’Arancio Siciliano (Sicilian Orange Bread)

This is a very simple cake from Sicily. Its distinctive characteristic is that you have to use a whole orange, blended together will its entire skin. Therefore, it is essential that you would use exclusively organic oranges or ones which are surely not treated with any chemicals. The result is a moist sponge with a very strong scent and taste of orange. If you love oranges, then you must try this cake!

  • DifficultyEasy
  • CostCheap
  • Preparation time30 Minutes
  • Cooking time50 Minutes
  • Serving6 people
  • CuisineItalian


  • 300 gwhite flour (type 0)
  • 280 gorange (around 2 medium size oranges)
  • 200 gLight muscovado sugar
  • 100 mlsunflower oil (cold pressed)
  • 15 gbaking powder
  • 3eggs
  • 1 pinchtable salt


  1. – wash well the oranges and dry them with a kitchen cloth;

    – cut the oranges into wedges without peeling them;

    – remove any seed and put them in a blender;

    – blend the oranges till you get a smooth puree;

    – add the egg yolks and the sugar;

    – blend again everything together till you get a smooth cream;

    – now add the oil and mix well till it gets well absorbed;

    – put the egg whites in a separate bowl;

    – whip them until stiff;

    – pour the flour and the baking powder in a separate big bowl;

    – pour the mixture of orange and yolks onto the flour and mix well till it get well amalgamated;

    – pour gently the stiff egg whites and mix till you get a soft mixture;

    – put the obtained cake dough onto a greased baking tray of 22/24cm diameter;

    – bake at 170 degrees for about 50 minutes or till golden;


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