Soft and fragrant citrus cake, filled with a smooth, velvety orange cream inserted in two cooking phases to achieve a soft and delicious filling. Recipe taken from Foodiecooklab (26–28 cm mold).
Prepare the orange cream: in a saucepan mix the cornstarch with half of the milk until lumps are removed.
Add the rest of the milk, orange juice, sugar, grated orange zest, turmeric, and vanilla if used.
Cook while stirring until boiling, simmer for 1 minute, then let cool completely.
Prepare the batter: whisk the eggs with the sugar and citrus zests until you get a light and frothy mixture.
Add the oil in a thin stream while continuing to mix.
Alternate adding the sifted flour with the baking powder and milk until you get a homogeneous batter.
Pour the batter into a greased and floured 26–28 cm mold.
Spread a little more than half of the orange cream over the top.
Bake in a preheated oven at 180°C for 15 minutes.
Slightly open the oven door and add the remaining cream on the cake.
Continue baking for another 20 minutes.
Remove from the oven and let cool; the cream will settle and the cake will be soft and perfectly filled.
Round mold 26–28 cm
Saucepan
Mixing bowl
Electric whisk
Sifter for flour
Spatula
Store in the refrigerator for 2-3 days in an airtight container
The recipe involves adding the cream at two different times to achieve a softer filling. Oven temperature indicated: 180°C.
Italy, Toscana
| Energy (kcal) | 213.47 |
| Carbohydrates (g) | 27.81 |
| of which Sugars (g) | 15.65 |
| Fat (g) | 9.68 |
| of which Saturates (g) | 2.02 |
| Protein (g) | 4.86 |
| Fiber (g) | 1.27 |
| Sale (g) | 0.74 |
