Ingredients
- All-purpose flour
190g190g - Soft butter
125g125g - Granulated sugar
190g190g - Whole eggs
3units3units - Fresh orange juice
100g100g - Grated orange zest
2units2units - Grated lemon zest
1unit1unit - Baking powder
1unit1unit - Vanilla
1unit1unit - A pinch of saltto taste
- Juice of a large orange
1unit1unit - Sugar for the glaze
4tablespoons4tablespoons - Chocolate shavings
Preparation
- STEP 1 OF 7
Whip the soft butter, sugar, vanilla, and a pinch of salt until you get a frothy mixture.
- STEP 2 OF 7
Add the eggs, one at a time, always whipping at high speed. The mixture should be frothy and fluffy.
- STEP 3 OF 7
Incorporate the room temperature orange juice and mix at low speed.
- STEP 4 OF 7
Add the sifted flour, baking powder, and orange zest, and mix until you get a velvety batter.
- STEP 5 OF 7
Pour the batter into a buttered and floured cake pan and bake in the oven at 170°C for about 30-35 minutes.
- STEP 6 OF 7
Prepare the glaze by mixing the orange juice with sugar, cooking until you get a syrupy consistency.
- STEP 7 OF 7
Drizzle the cake with the freshly prepared glaze and let it absorb. Add chocolate shavings if desired.
General Information
Storage notes
It keeps perfectly for 5 days at room temperature.
More information
Great as a dessert, for a snack, or for breakfast, to pair with tea or cappuccino.
Origin
Italia, Puglia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 224.74 |
Carbohydrates (g) | 30.29 |
of which Sugars (g) | 19.31 |
Fat (g) | 8.53 |
of which Saturates (g) | 4.55 |
Protein (g) | 4.36 |
Fiber (g) | 0.7 |
Sale (g) | 0.79 |
- Proteins4.36g·10%
- Carbohydrates30.29g·69%
- Fats8.53g·19%
- Fibers0.7g·2%