Best 2 Italian Orange Cake Recipes

Italian orange cake, a classic dessert originating from the vibrant culinary traditions of Italy, captivates taste buds with its delectable fusion of citrusy notes, moist texture, and alluring aroma. This iconic cake, often gracing festive occasions and family gatherings, is an embodiment of Italian culinary artistry, showcasing the perfect balance of sweet and tangy flavors. As oranges take center stage, this article embarks on a journey to uncover the secrets behind crafting the ultimate Italian orange cake, exploring variations, techniques, and essential ingredients that contribute to its timeless appeal.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN ORANGE DRIZZLE CAKE

Italian Orange Drizzle Cake image

From the TV chef Rachel Allen. A wonderfully light and silky cake that always gets compliments. Also works well with 2 lemons instead of an orange.

Provided by neilporter

Categories Dessert

Time 55m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 9

Ingredients

100 g butter (melted)
2 eggs
1 orange, zest of
100 g icing sugar
100 g caster sugar
125 g flour
1 teaspoon baking powder
1 orange, juice of
100 g icing sugar

Steps:

Melt butter.
Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk).
Fold in melted butter with a large metal spoon.
Sieve flour and baking powder together and gently fold into egg mixture.
Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes.
Cool for 5-10 minutes in the tine before turning out to cool completely.
To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.

ITALIAN ORANGE CAKE

Italian Orange Cake image

Olive oil and sweet Marsala wine add an Italian touch to white cake mix and creamy, ready-to-spread frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 12

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup light olive oil
1/4 cup sweet Marsala, Muscat or sherry dessert wine, or orange juice
1 tablespoon grated orange peel
3 eggs
1 container (12 oz) Betty Crocker™ Whipped whipped cream or vanilla frosting
1 1/2 teaspoons grated orange peel
1 tablespoon sweet Marsala, Muscat or sherry dessert wine, or orange juice
1 tablespoon grated orange peel

Steps:

Heat oven to 325°F (300°F for dark or nonstick pan). Generously spray bottom only of 10-inch springform pan with baking spray with flour.
In large bowl, beat cake mix, water, olive oil, 1/4 cup wine, 1 tablespoon orange peel and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 57 minutes or until toothpick inserted near center comes out clean. (Top of cake may appear dark golden brown and rippled.) Cool completely, about 1 hour.
Carefully run knife around side of pan to loosen; remove side of pan. Transfer cake to serving plate. In medium bowl, stir frosting, 1 1/2 teaspoons orange peel and 1 tablespoon wine until well blended. Frost top and side of cake. Garnish with 1 tablespoon orange peel. Store loosely covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 31 g, TransFat 2 g

Tips:

- Use fresh oranges for the best flavor. - The cake is best when served warm or at room temperature. - You can also add a glaze to the cake for a sweeter flavor. - Garnish the cake with orange zest, powdered sugar, or fresh mint for a more festive look.

Conclusion:

This Italian Orange Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a sweet and tangy orange flavor. It is also very versatile, so you can easily customize it to your own taste. Whether you serve it plain or with a glaze, this cake is sure to be a hit with your family and friends.