Italian Orange Cake (Torta All'Arancia)
User Reviews
5.0
6 reviews
Excellent
Italian Orange Cake (Torta All'Arancia)
Report
This Italian Orange Cake is a traditional Italian sweet cake that is usually served in the morning for breakfast or as an afternoon snack cake.
Share:
Ingredients
- 2 cups pastry/ cake flour
- 1½ teaspoons baking powder
- 1 pinch salt*
- 1 cup butter (softened)
- zest from 2 oranges (about 2-3 tablespoons)
- 1 cup granulated sugar or very fine sugar (not powdered sugar)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ½ teaspoon vanilla
- ¼ cup + 2 tablespoons milk (room temperature I used whole milk) (90 grams total)
- 2 tablespoons fresh squeezed orange juice
*If you use unsalted butter then add ¼ teaspoon of salt.
FOR THE GLAZE (optional)
- 1-2 cups powdered sugar (sifted)
- 2-3 tablespoons fresh orange juice
Add to Shopping List
Instructions
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20cm) cake pan.
- In a medium bowl whisk together the flour, baking powder and salt, set aside.
- Beat the butter and zest until creamy, approximately 1 -2 minutes, add the sugar and beat 2 minutes. Add the eggs and yolk one at a time, beating between each addition, add the vanilla beat to combine on speed #4 or high speed for approximately 1-2 minutes.
- Add the flour in 2 additions, beat in the milk then the orange juice. Beat until combined, another 1-2 minutes. Transfer the batter to the prepared cake pan and bake for approximately 40-50 minutes (or longer). Test for doneness with a toothpick, when it comes out dry or better still with a 2-3 crumbs attached. Let it cool in the pan then move to a wire rack or cake plate. Dust the cake with powdered sugar and or drizzle with the glaze. Enjoy!
ORANGE GLAZE
- In a small / medium bowl stir together the powdered sugar and orange juice, if it's too thick then add more juice or even milk or cream, if too thin then add more powdered sugar, drizzle over the cooled or warmish cake.
Notes
- To make homemade cake / pastry flour, for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- For room temperature ingredients remove from the fridge at least 60 minutes before using.
- Store the cooled baked cake at room temperate either wrapped in plastic or in a covered cake container. It will keep for up to 3 days at room temperature.
- Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving.
Nutrition Information
Show Details
Calories
506kcal
(25%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
131mg
(44%)
Sodium
231mg
(10%)
Potassium
162mg
(5%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
837IU
(17%)
Vitamin C
4mg
(4%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 231mg | 10% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 837IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
