Best 2 Orange Cake Ancona Style Recipes

Are you in search of a delicious and delectable treat that will tantalize your taste buds and leave you craving more? Look no further than the Orange Cake Ancona Style. Originating from the beautiful city of Ancona in Italy, this cake is renowned for its vibrant orange flavor, moist and fluffy texture, and captivating aroma that will fill your kitchen with warmth and cheer. Get ready to embark on a culinary journey as we explore the best recipe for this Italian masterpiece, promising an explosion of flavors in every bite.

Here are our top 2 tried and tested recipes!

ORANGE CAKE, ANCONA-STYLE

Orange Cake, Ancona-Style image

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

Ingredients

2 cups plus 2 tablespoons all-purpose flour, plus flour for dusting the pan
3 eggs
Grated peel of 3 oranges
4 tablespoons (1/2 stick) butter, softened to room temperature, plus butter for greasing the pan
1 cup plus 3 tablespoons sugar
2 tablespoons ouzo liqueur
1 tablespoon whole milk
2 1/2 teaspoons baking powder
2 cups freshly squeezed orange juice, with 3 tablespoons sugar dissolved in it.

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)

Orange Cake, Ancona Style (torta Di Arance All'anconetana) image

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

Ingredients

2 cups flour, plus
2 tablespoons flour, plus
flour, for dusting the pan
3 eggs
3 oranges, the grated peel (no pith!)
4 tablespoons soft sweet butter, plus
butter, for greasing the pan
1 cup sugar, plus
3 tablespoons sugar
2 tablespoons ouzo
1 tablespoon whole milk
2 1/4 teaspoons baking powder
2 cups freshly squeezed orange juice, mixed with
3 tablespoons sugar

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 for the best flavor. If you don't have fresh oranges, you can use orange juice concentrate, but the flavor will not be as good.
Be sure to zest the oranges before you juice them. The zest is where most of the flavor is.
Don't overmix the batter. Overmixing will make the cake tough.
Bake the cake in a preheated oven. This will help the cake rise evenly.
Let the cake cool completely before you glaze it. This will help the glaze set properly.

Conclusion:

Orange cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture and sweet orange flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give orange cake a try. You won't be disappointed.