| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| torta di arance orange cake ingredients: 3 cups flour, sifted 2 tablespoons baking powder 5 ounces unsalted butter ((1 ¼ sticks) 2 tablespoons almond paste 4 eggs 1 cup sugar 1/4 cup milk 4 oranges confectioner’s sugar for dusting |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| 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. |
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