torta di arance

orange cake


3     cups flour, sifted
2     tablespoons baking powder
5     ounces unsalted butter (1 1/4 sticks)
2     tablespoons almond paste
4     eggs
1     cup sugar
1/4  cup milk
4     oranges
  confectioner's sugar for dusting

Preheat the oven to 350° F.

Butter and flour a bundt or round baking pan. Juice and zest the oranges.

In a large mixing bowl, combine the butter, almond paste and sugar, then
blend together until smooth  Add the orange zest and one by one, mix the
eggs into the mixture.

In a separate bowl, combine the pre-sifted flour and baking powder.

Slowly fold in half the flour into the batter, slowly pour in the milk and add the
rest of the flour and about 1/4 cup of the orange juice. Mix until evenly
blended and transfer to baking pan.

Bake for about 35 minutes.The top of the cake should turn lightly golden.

Allow to the cake to cool. Place a plate over the baking pan and turn it upside
down, then remove the cake from the baking pan onto the plate. Generously
dust with powdered sugar, slice and serve.

Serve with Malvasia or Moscato dessert wine.
                                                           the food of the eolian islands and sicily

copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved