Orange Cake Ancona Style Food

ORANGE CAKE, ANCONA-STYLE

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

Steps:

• Preheat oven to 180C. Grease and line the base of a 12cm x 22cm loaf tin. Cut one orange into large chunks, leaving the skin on. Place in a large food processor and blend until well pureed. Add 180g melted butter, eggs, sugar and flour then process until well combined. Pour the mixture into the tin and bake for 50 minutes, or until an inserted skewer comes out clean. Remove from oven and allow to cool for five minutes, then turn out of tin and cool on a wire rack. To make the icing, mix icing sugar with two tablespoons melted butter. Juice remaining orange and add small amount to icing mix to obtain a spreadable consistency. Ice the cooled cake and decorate with orange zest.

ORANGE CAKE

Steps:

• Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

ORANGE CAKE RECIPE

Steps:

• Zest the orange. Finely chop the orange zest.
• Ge ready the orange juice.
• Cut the unsalted butter into large pieces. Keep in the mixing bowl until it turns soft.
• Add the sugar into the mixer, start creaming the butter and sugar at high speed until it becomes fluffy and light.
• Add the egg and orange juice. Continue mixing until homogenous.
• Change the mixing speed to low. Add the salt, baking powder and flour. Mix for one minute.
• Add the orange zest and 2/3 of the almond nibs.
• Scrape down the flour from the side of the mixing bowl. Continue mixing for another one minute.
• Remove the mixing bowl from the machine. Hand mixes it once again for the final round.
• Place an oiled baking paper in the cake tin with a detachable base before pouring the batter into the tin.
• Smoothen the batter with a spatula. Sprinkle the remaining almond on top.
• Tap the cake on the working surface to remove any bubbles, if any.
• Bake at 175°C/350°F top and bottom temperature for 60 minutes.
• Remove the cake from the oven.
• Invert the cake on a cake board, give the cake a gentle push, and it will fall out from the cake tin together with the base. Remove the base and invert that cake again onto another cake board.

ORANGE CAKE

Steps:

• Preheat the oven to 375 degrees F, then grease & flour two 9" round cake pans.
• Sift or whisk together the flour, baking powder & salt, then set aside.
• In a large mixing bowl, cream the butter, then slowly add the sugar, blending well.
• Add the eggs one at a time, beating well after each is added.
• In another bowl, mix together the orange juice & zest.
• To this orange mixture, alternate adding 1/2 the dry mixture, then 1/2 the liquid mixture, & repeat, blending well.
• Add this final orange mixture to the creamed butter mixture & blend well.
• Pour the batter into the prepared cake pans & bake for 30 minutes.
• Cool in the pans on a wire rack for 10 minutes, then remove from the pans & cool completely.
• For the frosting, melt the butter, then combine it with the orange juice & zest, beating well.
• Slowly add the powdered sugar & beat well.
• Place one cake layer upside down on a serving plate &, using less than 1/2 of the frosting, frost the first layer, staying at least 1 1/2 inches from the edge.
• Put the second layer upside right on the bottom layer, pushing down lightly to secure it.
• Frost the top of the cake, allowing some of the frosting to run down the sides.

ORANGE CAKE

Steps:

• Combine cake mix, butter, eggs, and orange puree and combine with an electric mixer.
• Pour into two greased 8 inch round baking pans and bake on center rack at 350F for about 30 minutes, until a toothpick comes out clean. Allow to cool completely.
• For the icing, while cake is cooling, whisk together 1 can of icing and 1 cup of powdered sugar. Add to a piping bag.
• For the glaze, in a small bowl add 1 cup of powdered sugar and vanilla extract. Then whisk in orange juice until you reach your desired consistency.
• When cake is cooled, spread remaining can of icing between layers. Then pipe powdered sugar/icing mix on outside of cake. To pipe rosettes, start in the middle then move the tip in a counter-clockwise spiral around the center.
• When the sides are covered, pipe a circle on the top of the cake, at the outermost edge, to keep the glaze from spilling over.
• Pour glaze on top of cake, and garnish with a slice of orange.
• Enjoy!

SICILIAN WHOLE ORANGE CAKE

Steps:

• Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
• Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
• In a food processor, process the whole orange until it is almost pureed.
• Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
• Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
• Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
• Spoon and brush over the top of the cake and allow to cool completely before cutting.

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.

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

ORANGE CAKE

Steps:

• Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
• Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
• Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
• Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
• In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
• Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
• Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
• Serving suggestion: sorbet .