Torta al' Arancia Orange Cake

By cuznvin

Torta al' Arancia is a simple but delicate cake from the Campania region where oranges
are plentiful. Other areas make a similar cake with lemons instead of oranges. If you
wish, you can substitute lemon zest, lemon juice, and limoncello in this recipe. This cake
takes the shape of a bundt pan beautifully. We recommend melting a tablespoon of butter
and using a pastry brush to get into every nook and cranny of your bundt pan. Torta al'
Arancia has the texture of a pound cake. Serve it with a dollop of whipped cream and
some orange slices or other fresh fruit. This cake stores well for days and the intensity of
the orange flavor actually increases after a few days.

Ingredients

• 8 ounces unsalted butter, room temperature
• 1-1/4 cups sugar
• 6 eggs, separated
• 1-1/2 cups flour
• 2 teaspoons baking powder
• Grated zest of 1 large orange
• 2 tablespoons orange liqueur, such as triple sec
• 1/3 cup orange juice
• Confectioners' sugar for dusting

Preparation

Step 1

Preheat oven to 350 degrees F.
Butter a 10-inch bundt pan.

Using an electric mixer, cream together the butter and sugar until light and fluffy.
Add the egg yolks, one at a time, blending after each addition.

Add the flour and baking soda to the butter mixture. Mix well.
Add the orange zest, liqueur, and orange juice. Mix well.

In another bowl, whip the egg whites until stiff peaks form.
Fold the egg whites into the batter quickly but gently in order not to break the bubbles of the whites.

Pour the batter into the prepared pan.
Bake 35 - 40 minutes, or until a tester inserted in the middle of the cake comes out clean.
Cool the cake and sprinkle with confectioners' sugar before serving.

Makes 1 cake to serve 8 to 10