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Italian Orange Cake (Torta All'Arancia)

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 506 kcal
Course: Dessert
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20cm) cake pan.
  2. In a medium bowl whisk together the flour, baking powder and salt, set aside.
  3. 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.
  4. 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
    Cup of Yum
  1. 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

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

% 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.