Sicilian Whole Orange Cake (Using an Entire Orange: Peel, Juice and Pulp)

Preheat oven to 350°F (175°C)

Make the whole orange cake
Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
In a food processor, process the whole orange until it is almost pureed.
Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Make the orange glaze
Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
Spoon and brush over the top of the cake and allow to cool completely before cutting.

Notes
I’ve made this orange cake recipe in a loaf tin, and it’s perfect.

I’ve also made it in a bundt tin and the amount of batter for one recipe makes a short bundt cake. If you’re going to use a bundt tin make 1.5x the recipe.

Yes, it’s hard to wait, but the moist orange cake will cut more easily if it’s cool first.