Orange Cake Ancona Style Torta Di Arance Allanconetana Food

ORANGE CAKE, ANCONA STYLE (TORTA DI ARANCE ALL'ANCONETANA)

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.

TORTA DI MANDORLE CON ARANCIA ALMOND AND ORANGE CAKE

Steps:

• Pre-heat oven to 350 F (180 C).
• Grease and flour an 8 inch (20 cm) springform cake tin.
• Beat together the egg yolks and sugar until pale, thick and creamy.
• Fold in the potato flour. Fold in the almonds, orange zest and juice.
• Whisk the egg whites until stiff, then fold into the mixture.
• Turn into the prepared tin.
• Bake in the oven for 45 minutes until golden brown and firm to the touch. Remove from the tin and leave to cool on a wire rack.
• Dust with sifted icing sugar before serving.