There’s something a bit magical about baking a whole orange into a cake. Peel, pith, juice — the entire thing, blitzed and folded into batter like a citrusy secret. I first made this cake on a whim one quiet Saturday, half-curious, half-bored, with a slightly shrivelled orange glaring at me from the fruit bowl. It felt a little rebellious, to be honest — tossing a whole fruit into a cake. But oh, the result…
The smell alone was worth it. Bright, zesty, warm — like sunshine had decided to move in and stay for tea. And the cake? Moist but not heavy, sweet with a lovely tart edge, and that glaze on top… sticky, citrusy heaven. It’s the kind of bake that feels easy yet clever. The kind you can whip up when you want something joyful but can’t be faffed with layers or frosting.
Why You’ll Love It
- Uses the whole orange — zero waste, full flavour.
- Super moist — thank you, yogurt and citrus pulp!
- No need for fancy gear — just a food processor and a mixing bowl.
- Great warm or cold — snackable from the fridge, dreamy with tea.
- Easy to dress up — glaze it, dust it, serve with cream or berries.
- Keeps well for days — if it lasts that long…
Ingredients
- 3 eggs
- 1⅛ cups sugar
- 1¾ cups all-purpose flour
- 2½ tsp baking powder (or 1 packet Italian Pane Degli Angeli)
- ⅓ cup butter, softened
- ⅓ cup plain Greek yogurt (or sour cream)
- 1 large organic orange (about 300g) — washed, chopped, seeds removed (keep the rind!)
- 1 tsp vanilla extract (only if you’re not using Paneangeli)
For the glaze:
- Juice of 1 orange
- ⅓ cup sugar
How to Make It
Prep your tin and oven:
Preheat the oven to 180°C (350°F). Grease an 8-inch springform pan and line the bottom with parchment. I skip lining the sides — just spray them well and cross fingers.
Whisk the base:
In a big bowl, beat the eggs and sugar together until they’re light and a bit frothy. You want that pale, thickened texture — like cake clouds.
Add the dry bits and butter:
Sift in the flour and baking powder (or Paneangeli), then add the butter. Mix until mostly combined, then fold in the yogurt. It should look thick and creamy.
Blend the orange:
Toss the whole chopped orange (yes, peel and all) into a food processor. Blitz until it’s mostly smooth — tiny bits of zest are totally fine. It’ll smell unreal.
Bring it all together:
Stir the orange puree into the batter. If using plain baking powder, add the vanilla here too. Mix gently, then pour the batter into your prepared tin.
Bake until golden and fragrant:
Bake for 50–60 minutes. It’s done when a skewer in the centre comes out clean or with just a crumb or two. Let it cool in the tin for 15 minutes before unclipping the sides.
Make it glossy:
Heat the orange juice and sugar in a small pan until the sugar melts and it turns syrupy — takes just a few minutes. Brush it over the warm cake. Let it soak in and cool fully before slicing.
Common Mistakes and How to Dodge Them
Why is my cake bitter?
You may’ve used a seedy orange or over-blended the pith. Stick to sweet, organic oranges and always remove seeds.
Cake came out dense. What gives?
Could be overmixing or cold butter. Make sure ingredients are at room temp and mix just enough to combine.
Glaze too runny or sticky?
Let it simmer a bit longer next time — it should thicken slightly before you pour it on.
The sides stuck to the pan.
Even with springform, grease the sides properly. I forgot once. Never again.
Storage and Reheating
- Fridge: Store wrapped or in a container for up to 5 days. The flavour deepens beautifully.
- Freezer: Slice and wrap in plastic and foil. Freezes well for up to 3 months.
- Microwave: 15–30 seconds per slice for that warm, just-baked softness.
- Air fryer: Yup — 5 minutes at 325°F to crisp it gently. Watch it like a hawk.
Frequently Asked Questions
Can I use sour cream instead of yogurt?
Totally — works just as well, maybe even a bit richer. Love a flexible recipe.
What’s the best orange to use?
Go for organic, sweet varieties like navel or Cara Cara. Thin-skinned ones blend smoother.
Can I double this for a layer cake?
Technically yes, but I’d keep it single and dramatic — tall, glazed, and proud.
Do I have to use Paneangeli?
Nope. Regular baking powder and a splash of vanilla will do just fine.
Nutrition Facts (Per Serving):
- Calories: 414
- Fat: 18g
- Carbs: 62g
- Protein: 3.3g
- Sodium: 425mg
- Sugar: 47g
More Nigella Recipe:
Nigella Whole Orange Cake
Description
A vibrant, zesty cake made with a whole orange, Greek yogurt, and a sweet orange glaze — soft, fragrant, and blissfully easy.
Ingredients
For the glaze:
Instructions
- Preheat oven to 180°C (350°F), grease and line an 8-inch springform pan.
- Beat eggs and sugar until fluffy.
- Sift in flour and baking powder, add butter and yogurt.
- Blend whole orange until smooth, stir into batter.
- Pour into pan, bake 50–60 mins. Cool 15 mins before removing.
- Simmer orange juice and sugar for glaze, brush over warm cake.
- Cool completely before slicing and serving.
Notes
- Use organic oranges for the best flavour — peel and all!
- Blend orange thoroughly to avoid bitter chunks.
- Glaze while cake is still warm so it soaks in.
- Store leftovers in the fridge or freeze for a rainy day.