Best 2 Orange Cake Ancona Style Recipes
**Orange Cake Ancona Style (Torta di Arancia all'Anconetana): A Delightful Italian Treat**
Originating from the charming city of Ancona in Italy, Orange Cake Ancona Style is a traditional Italian cake that embodies the essence of simplicity and delectable flavors. This classic cake showcases the harmonious blend of sweet oranges, soft and fluffy cake batter, and a delicate glaze, resulting in a delightful treat that captures the hearts of all who taste it. With three variations provided in the article, you can embark on a culinary journey and discover the versatility of this beloved Italian dessert.
**1. Classic Orange Cake Ancona Style:**
This original recipe stays true to the traditional method of preparing Orange Cake Ancona Style. Using fresh oranges, both zest and juice, the cake batter is infused with vibrant citrus flavors. The result is a moist and tender cake that bursts with orangey goodness.
**2. Orange Cake Ancona Style with Almonds:**
This variation adds a delightful nutty twist to the classic recipe. Ground almonds are incorporated into the cake batter, lending a subtle crunch and a richer flavor profile. The combination of oranges and almonds creates a harmonious balance that elevates this cake to a new level.
**3. Orange Cake Ancona Style with Chocolate Glaze:**
For chocolate lovers, this variation is an absolute must-try. A rich and decadent chocolate glaze is poured over the baked orange cake, creating an irresistible combination of flavors. The citrusy tartness of the oranges complements the sweetness of the chocolate, resulting in a symphony of flavors that will tantalize your taste buds.
No matter which variation you choose, Orange Cake Ancona Style promises an unforgettable culinary experience. With its vibrant colors, tantalizing aromas, and delectable flavors, this Italian classic is sure to become a favorite in your dessert repertoire. So, gather your ingredients, preheat your oven, and embark on a delightful journey to create this timeless Italian treasure.
ORANGE CAKE, ANCONA-STYLE
Orange cake is a terrific dessert to serve after the rich, meaty stews of winter: boeuf bourguignon, short ribs, lamb tagine. The method that Marcella Hazan uses here - poking holes into the cake and letting orange syrup seep in - has a similar effect to brining: what would otherwise be a dry cake becomes flavorful, fragrant, and juicy. And it's even better than brining, because it always works, takes no time, and also makes the cake last longer.
Provided by Mark Bittman
Categories breakfast, brunch, lunch, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350.
- Put the flour, eggs, orange peel, 4 tablespoons softened butter, sugar and ouzo in a food processor, and run until all the ingredients are evenly amalgamated.
- Add the milk and baking powder, and process again to incorporate into the mixture.
- Thickly smear a tube pan with butter, and dust with flour. Put the cake mixture in the pan (it won't fill it up all the way), and place the pan in the preheated oven. Bake for 40 to 45 minutes, until the top of the cake becomes a rich gold color.
- When the cake is done, place the bottom of the pan over a tumbler or tall mug, using pot holders, and push down to raise the loose bottom. Take the tube with the cake out of the hoop, work the cake loose from the bottom with a knife and lift it away from the tube. Place it on a plate with a slightly raised rim.
- While the cake is still warm, poke many holes in it using a chopstick or any similar narrow tool. Into each of the holes, slowly pour some of the orange juice. At first the hole fills to the brim with juice, but this will subsequently - in about an hour - be absorbed by the cake. Serve at room temperature, with more orange juice drizzled over each slice.
ORANGE CAKE, ANCONA STYLE (TORTA DI ARANCE ALL'ANCONETANA)
Evelyn and I are among those who have experienced the dangers of consuming ouzo straight. This cake, from the venerable Marcella Hazan, is a way to have your ouzo and still maintain your dignity. It is not a particularly sweet cake, but very flavorful--ideal for brunch or afternoon tea.
Provided by Chef Kate
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Note: If you are in southern Europe and have access to Italian or Spanish blood oranges, use those; If not, California blood oranges are not a good substitute; You will have to forgo the color for the flavor of a tangelo or temple orange.
- Preheat oven to 350°F.
- Thickly butter a tube pan and dust with flour.
- Note: You can also use a bundt pan, but make sure it is a heavy one--as heavy as your tube pan.
- Put flour, eggs, grated ornage peel, 4 tablespoons softened butter, sugar and ouzo in a food processor and process until all ingredients are incorporated.
- Add milk and baking powder and process again to incorporate.
- Pour mixture into prepared pan and place in upper level of pre-heated oven.
- Bake for at least 45 minutes, until top of cake becomes colored a rich gold.
- Place pan over a wine bottle or other receptacle to cool slightly.
- Loosen the edges of the cake with a sharp knife.
- Invert onto a plate.
- While cake is still warm, poke many holes into it, using a chopstick or similar implement.
- Pour the sweetened orange juice into the holes, filling them to the brim.
- Within an hour, the cake will have absorbed the juice.
- Serve at room temperature.
- Note: The cake will keep for up to a week in the refrigerator, fully covered by plastic wrap.
Nutrition Facts : Calories 385.4, Fat 8.2, SaturatedFat 4.3, Cholesterol 94.8, Sodium 131.2, Carbohydrate 72.5, Fiber 2.2, Sugar 44.6, Protein 6.8
Tips:
- Use fresh oranges: Fresh oranges provide the best flavor for this cake. Choose oranges that are heavy for their size and have a deep orange color.
- Zest your oranges finely: Finely zesting your oranges will help release more flavor and aroma into the cake.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the cake, resulting in a lighter and more tender crumb.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the cake from curdling.
- Stir in the dry ingredients gently: Overmixing the batter can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean: Overbaking the cake will dry it out.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
The Orange Cake Ancona Style is a delicious and classic Italian cake that is perfect for any occasion. With its moist and tender crumb, and its sweet and citrusy flavor, this cake is sure to be a hit with everyone. Whether you are serving it for dessert or for a special occasion, this cake is sure to impress.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
