Yoder Smoked Whole Italian Orange Cake Recipe

Proof: Baking on a Yoder creates magic.

Special Thanks to Pitmaster Andrew Plaza for sharing his art of baking on a Yoder Smoker. 

February’s Grilling for Gold theme—Recipes Inspired by the World takes us through Italy—this Smoked Italian Orange Cake celebrates the classic whole-orange method through the lens of open-fire cooking. Raspberry oranges, prized for their ruby hue and berry-tinged citrus. The oranges are then pureed into the batter, capturing volatile oils and bitters that define authentic Italian citrus cakes.

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Smoking the cake low and steady leverages the YS1500s’ consistent convection, while a mild fruitwood or oak keeps the smoke elegant. That puree marries with Italian pantry staples—olive oil, eggs, sugar, and flour—yielding a moist, tender crumb with caramelized edges and a perfume that balances bright acidity, gentle bitterness, and a kiss of BBQ. The cake is smoke-roasted until set and bronzed, then brushed with a simple raspberry-orange glaze syrup.

Every slice taste layered: marmalade-like depth from the whole fruit, subtle campfire from the smoker, and Mediterranean warmth from olive oil. Serve unadorned, or pair with lightly sweetened mascarpone, candied citrus, or toasted almonds. This cross-cultural bake fuses Italian technique with pitmaster craft, turning winter citrus into a showpiece that travels—from backyard smokers to global tables—with confidence, comfort, and flourish.

Perfect for February’s Grilling for Gold, it spotlights how smoke can elevate classic desserts without overpowering their soul.

INGREDIENTS CANDIED ORANGES

• ¾ Cup Water
• ¾ Cup Sugar (white)
• 10oz Oranges (about 2 oranges)

*Cut into ⅛ – ¼” slices

INGREDIENTS ORANGE CAKE

• 2 Oranges (medium)
• 3 Eggs (room temperature)
• 1 ¼ Cup Sugar
• 1 ¾ Cup Flour
• ½ tsp Salt
• 1 tsp Fire & Smoke Society - Cherry Cola Seasoning
• ⅛ tsp Ground Nutmeg
• 1 Tbsp Baking Powder
• 5 Tbsp Extra Virgin Olive Oil
• 5 Tbsp Greek Yogurt (room temperature)
• 2 tsp Vanilla Extract

DIRECTIONS - CANDIED ORANGES

• Leave the pastry out for 20 minutes at least to stop it from tearing when using.
• Combine the water and sugar together in a medium saucepan; bring to a boil over high heat.
• When boiling, lower the heat to medium-low, gently add in the orange slices, making sure they are mostly covered in the syrup, and simmer for 15 minutes, stir and move the slices around often so that all of them soak evenly.
• Once cooked, turn off the heat, remove from heat and allow them to cool for several minutes until you can handle the slices with needle-nose tongs or with your fingertips. Prep while the oranges are soaking in syrup.

DIRECTIONS - ORANGE CAKE

1. Pre-heat your Yoder Smoker for 350°F
2. Spray a 9-inch springform pan with cooking spray on the bottom, up the sides, and line the pan with a sheet of parchment paper.
3. Zest the remaining two oranges using a zester.
4. Remove the white pith from the orange and cut the oranges into small pieces (remove seeds and any additional pith.)
5. Place the cut-up orange segments and zest in a food processor and pulse the oranges until they break down into an applesauce-like consistency.
6. Arrange the soaked orange slices in the springform pan in a scaled overlapping pattern; set aside. Do not discard the syrup.
7. In the bowl of a stand mixer, whip together the eggs and granulated sugar until it pale and fluffy, for about 5 minutes.
8. Slowly stream in the olive oil with the mixer running. Add the flour, cherry cola rub, kosher salt, nutmeg, and baking powder and combine on the ‘stir’ setting.
9. Add the yogurt as the mixer is running and continue to mix until incorporated. Then, add the vanilla, pulsed orange mixture, and stir until the batter is combined.
10. Pour the cake batter into the prepared baking pan. Smooth out the top of the cake and bake the cake for 45-56 minutes or until a toothpick comes out clean.
11. Allow the cake to cool in the pan for at least 30 minutes before attempting to remove it. Run a knife along the inner rim of the springform pan to help release the cake.
12. Release the spring and remove the rim. At this point, allow the cake to cool completely before attempting to level it with a serrated knife.
13. Once cooled, place a plate over the cake, gently flip, and peel back the parchment paper. At this point, you can brush any remaining orange syrup on the cake to give it a beautiful sheen.
14. Slice and serve!