Orange Cake Ancona Style Torta Di Arance All Anconetana
Transport your taste buds to the charming coastal city of Ancona with this Orange Cake Ancona Style (Torta di Arance all’Anconetana), a citrus-infused Italian dessert bursting with the bright flavors of fresh oranges. This recipe combines the richness of buttery cake with the vibrancy of freshly squeezed orange juice and fragrant zest, creating a perfectly moist and tender crumb. With simple pantry ingredients and a quick preparation time, this cake is as easy to make as it is delicious. Lightly dusted with powdered sugar, it's an elegant treat ideal for any occasion, from afternoon tea to dinner parties. Pair this delightful dessert with an espresso, and enjoy a slice of Italy in your own home. Perfect for lovers of authentic Italian cakes and citrus desserts, this recipe is a must-try!
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Ingredients
- 250 grams All-purpose flour
- 200 grams Granulated sugar
- 120 grams Unsalted butter
- 3 large Eggs
- 125 ml Freshly squeezed orange juice (from about 2 oranges)
- 2 tablespoons Orange zest (from 2 oranges)
- 10 grams Baking powder
- 1 pinch Salt
- 20 grams Powdered sugar (for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and flour a 22 cm (9-inch) round cake pan or line it with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, using a hand mixer or stand mixer on medium speed.
Step 3
Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth before proceeding.
Step 4
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the wet mixture in increments, alternating with the orange juice. Begin and end with the flour mixture, mixing until just combined.
Step 5
Fold in the orange zest gently with a spatula to distribute the citrus flavor evenly throughout the batter.
Step 6
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Step 7
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 9
Once the cake has cooled, generously dust the top with powdered sugar for a decorative and sweet finishing touch.
Step 10
Slice and serve. Enjoy your Torta Di Arance All’Anconetana with a cup of espresso or tea.
Nutrition Facts
| Serving size | (887.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2912.5 |
| Total Fat 119.9g | 0% |
| Saturated Fat 65.1g | 0% |
| Cholesterol 823.7mg | 0% |
| Sodium 1350.8mg | 0% |
| Total Carbohydrate 431.0g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 232.4g | |
| Protein 46.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 167.3mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 770.3mg | 0% |
Source of Calories