Orange Cake from Urbino, Italy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 tablespoons (1 stick) unsalted butter3 tablespoons orange zest (peel)pinch of salt2 large eggs2/3 cup sugar2/3 cup cake flour3/4 teaspoon baking powder3/4 teaspoon orange extract (or lemon or vanilla)1 tablespoon rum
Preheat oven to 350 degrees.
Butter a 9" quiche pan with removable bottom (line with wax paper, butter the paper, and dust with flour
Soften butter in a bowl to room temperature
When soft, beat the butter until it is the consistency of mayonnaise. Set aside.
Grate the orange.
Measure the flour, baking powder, and salt.
In a mixing bowl, beat the eggs with a wire whisk until fluffy. Gradually add the sugar alternately with the orange extract and rum, beating constantly. Stir in grated orange zest.
Mix 3 tablespoons of the egg-sugar mixture into the softened butter working them together until creamy, then blend this butter with the remaining egg-sugar mixture. Beat with a wire whisk until light. Sift the flour and baking powder gradually into this mixture blending all together with the wire whisk.
Pour the batter into the quiche pan and bake for 30 minutes or until a thin skewer inserted into the center of the cake comes out clean. Allow the cake to cool on a cake rack for 10 minutes then remove from the pan. Carefully remove the wax paper and turn the cake right side up to finish cooling.
Serve plain or dusted with confectioners' sugar.
Number of Servings: 8
Recipe submitted by SparkPeople user RETIREDAT60.
Butter a 9" quiche pan with removable bottom (line with wax paper, butter the paper, and dust with flour
Soften butter in a bowl to room temperature
When soft, beat the butter until it is the consistency of mayonnaise. Set aside.
Grate the orange.
Measure the flour, baking powder, and salt.
In a mixing bowl, beat the eggs with a wire whisk until fluffy. Gradually add the sugar alternately with the orange extract and rum, beating constantly. Stir in grated orange zest.
Mix 3 tablespoons of the egg-sugar mixture into the softened butter working them together until creamy, then blend this butter with the remaining egg-sugar mixture. Beat with a wire whisk until light. Sift the flour and baking powder gradually into this mixture blending all together with the wire whisk.
Pour the batter into the quiche pan and bake for 30 minutes or until a thin skewer inserted into the center of the cake comes out clean. Allow the cake to cool on a cake rack for 10 minutes then remove from the pan. Carefully remove the wax paper and turn the cake right side up to finish cooling.
Serve plain or dusted with confectioners' sugar.
Number of Servings: 8
Recipe submitted by SparkPeople user RETIREDAT60.
Nutritional Info Amount Per Serving
- Calories: 226.5
- Total Fat: 12.8 g
- Cholesterol: 83.9 mg
- Sodium: 82.5 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 0.5 g
- Protein: 2.8 g
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