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.
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
PHILESHA POTTER
philesha-p25@hotmail.comI wouldn't recommend this recipe.
Azunwo Destiny
d_azunwo99@hotmail.frOverall, I was disappointed with this cake.
Mc_ jabulani
j.mc_74@yahoo.comI expected this cake to be more flavorful.
makena boykie
makenaboykie@yahoo.comThis cake is a lot of work for the end result.
Young K
young-k@hotmail.co.ukI followed the recipe exactly, but my cake didn't rise properly.
Gaming Khan
khangaming@aol.comI found this cake to be a bit too sweet for my taste.
Ntando Khoza
khoza.n@gmail.comI'm not sure what went wrong, but my cake didn't turn out as moist as I expected.
Amir ilyas 88
amir-i@gmail.comThis cake is a little bit dense, but I like it that way. It's very filling.
Raashi Sheen
r-sheen@yahoo.comI'm not a big fan of orange desserts, but I decided to give this cake a try and I'm glad I did. It's really good!
Esther Aryee
aryee_e42@hotmail.comThis cake is perfect for a spring or summer party. It's light and refreshing.
Clara Sandra
csandra@gmail.comI made this cake for a potluck and it was a huge success. Everyone loved it!
Shakeel Muhammed
muhammeds@yahoo.comThe orange flavor in this cake is subtle but noticeable. I really enjoyed it.
Mostafa LP
mostafa.lp96@hotmail.comI was pleasantly surprised by how moist and flavorful this cake was. It's definitely a keeper!
Loïs RIGAL
rl@gmail.comThis is one of my favorite cake recipes. It's so easy to make and always turns out delicious.
Cj. Log
clog2@yahoo.comI've made this cake several times and it's always a hit. It's the perfect dessert for any occasion.
Fiza Baloch
f.b@yahoo.comThis orange cake is a delightful treat! The flavors of orange and almond complement each other perfectly, and the cake is moist and fluffy. I followed the recipe exactly and it turned out beautifully.