Italian Orange Cake Food

BRIGHT CITRUSY ITALIAN ORANGE CAKE (SICILIAN WHOLE ORANGE CAKE)

Steps:

• CANDIED ORANGES: 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.
• PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. 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. Zest the remaining two oranges using a zester. Remove all of the white pith from the orange using a paring knife and cut the oranges into small pieces (remove seeds and any additional pith to keep the cake from being too bitter.) 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. Arrange the soaked orange slices in the springform pan in a scaled overlapping pattern; set aside. Do not discard the syrup.
• MIX: In the bowl of a stand mixer, whip together the eggs and granulated sugar until it pale and fluffy, about 5 minutes. Slowly stream in the olive oil with the mixer running. Add the flour, kosher salt, nutmeg, and baking powder and combine on the 'stir' setting. 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.
• BAKE: Pour the cake batter into the prepared baking pan. Smooth out the top of the cake and bake the cake for 47-57 minutes or until a toothpick comes out clean. 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. 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. 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. Slice and serve!

ITALIAN ORANGE CAKE

Steps:

• Preheat the oven to 350 F. Grease a springform pan well with butter or non stick spray. Cut a piece of parchment to the size of the bottom of the pan and place inside the pan.
• In the bowl of an electric mixer, combine flour, orange zest, butter, sugar and ouzo until thoroughly combined.
• Add milk and and baking powder. Mix until incorporated.
• Transfer batter to prepared cake pan.
• Bake for 45 minutes, until golden brown and cake tester or knife inserted comes out clean.
• In a small bowl, whisk together the orange juice, Grand Marnier and sugar.
• Using chopsticks or skewers, poke holes in the cake. Pour orange juice over the cake. Leave for 1 hour for the cake to absorb the juice.
• Decorate simply with a little sprinkle of powdered sugar.

ITALIAN ORANGE BUNDT CAKE

Steps:

• Pre-heat oven to 350° (180° celsius), lightly grease and flour a 9 ½-10 inch (24 cm) bundt pan.
• In a medium bowl whisk together the flour, baking powder, baking soda, zest and salt.
• Beat together the eggs and sugar until light about 3-5 minutes.
• Beat together the vegetable oil, yogurt and milk, 2 minutes, then add the dry ingredients and combine. Add the egg mixture and beat for 2 minutes until smooth and completely combined.
• Pour into the prepared pan and bake for approximately 20-30* minutes. Check for doneness with a toothpick. Let the cake cool in the pan, then remove to a wire rack or plate, dust with powdered sugar before serving if desired or serve with a dollop of chantilly cream.

SCHIACCIATA ALLA FIORENTINA OR ITALIAN EASTER CAKE

Steps:

• Preheat oven to 360 degrees F (180 degrees C).
• Grease a 9x13-inch baking dish with butter.
• Mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool before serving.

CIAMBELLA ORANGE ITALIAN CAKE

Steps:

• Preheat oven to 350 Degrees F.
• Oil and then flour a bundt 10 inch pan.
• Sift flour, salt, and powder together.
• Beat eggs and the sugar until no grains are felt between the fingertips, about 7 minutes.
• Eggs and sugar should be doubled and very pale in colour.
• In thirds sprinkle flour over, and beat until just mixed, and alternating with the juice and oil.
• End with the flour.
• Pour into cake pan.
• Bake 40 minutes, until done.
• (s slight impression of your finger when touched>) Remove to wire rack, and cool.
• Tip out, cool.
• Sprinkle with a dusting of powdered sugar.

ITALIAN ORANGE CAKE

Steps:

• Heat oven to 325. Generously spray bottom of 10-12 inch springform pan with baking spray (with flour).
• In a large bowl, beat cake ingredients on low speed 30 seconds; increase speed to medium and beat 2 minutes. Pour batter into prepared pan. Bake a 10 inch pan 45-50 minutes, a 12 inch pan 35-40 minutes. Top of cake may appear very dark brown and rippled with a crack in center of cake. Cool completely, 1 hour.
• Carefully run knife around side of pan to loosen, remove side of pan. Transfer cake to serving plate. In medium bowl, combine frosting ingredients; frost cake. Garnish with orange peel. Store loosely covered in refrigerator.