Orange Cake Ancona Style Recipes

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ORANGE CAKE, ANCONA-STYLE



Orange Cake, Ancona-Style image

Orange cake is a terrific dessert to serve after the rich, meaty stews of winter: boeuf bourguignon, short ribs, lamb tagine. The method that Marcella Hazan uses here - poking holes into the cake and letting orange syrup seep in - has a similar effect to brining: what would otherwise be a dry cake becomes flavorful, fragrant, and juicy. And it's even better than brining, because it always works, takes no time, and also makes the cake last longer.

Provided by Mark Bittman

Categories     breakfast, brunch, lunch, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups plus 2 tablespoons all-purpose flour, plus flour for dusting the pan
3 eggs
Grated peel of 3 oranges
4 tablespoons (1/2 stick) butter, softened to room temperature, plus butter for greasing the pan
1 cup plus 3 tablespoons sugar
2 tablespoons ouzo liqueur
1 tablespoon whole milk
2 1/2 teaspoons baking powder
2 cups freshly squeezed orange juice, with 3 tablespoons sugar dissolved in it.

Steps:

  • Heat the oven to 350.
  • Put the flour, eggs, orange peel, 4 tablespoons softened butter, sugar and ouzo in a food processor, and run until all the ingredients are evenly amalgamated.
  • Add the milk and baking powder, and process again to incorporate into the mixture.
  • Thickly smear a tube pan with butter, and dust with flour. Put the cake mixture in the pan (it won't fill it up all the way), and place the pan in the preheated oven. Bake for 40 to 45 minutes, until the top of the cake becomes a rich gold color.
  • When the cake is done, place the bottom of the pan over a tumbler or tall mug, using pot holders, and push down to raise the loose bottom. Take the tube with the cake out of the hoop, work the cake loose from the bottom with a knife and lift it away from the tube. Place it on a plate with a slightly raised rim.
  • While the cake is still warm, poke many holes in it using a chopstick or any similar narrow tool. Into each of the holes, slowly pour some of the orange juice. At first the hole fills to the brim with juice, but this will subsequently - in about an hour - be absorbed by the cake. Serve at room temperature, with more orange juice drizzled over each slice.

AUNT VERNA'S ORANGE CAKE



Aunt Verna's Orange Cake image

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup orange blossom honey
4 large eggs
1 tablespoon orange zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch baking soda
Butter, for greasing

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

ORANGE CAKE



Orange Cake image

This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!

Provided by Angie LaSala

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 2h

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup orange juice
½ cup vegetable oil
4 eggs
1 teaspoon lemon extract
⅓ cup orange juice
⅔ cup white sugar
¼ cup butter

Steps:

  • Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 55 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 442.7 mg, Sugar 31.8 g

ORANGE CREAM CAKE III



Orange Cream Cake III image

Creamy orange flavored cake. This is an excellent summer cake!

Provided by shirleyo

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package orange cake mix
1 (3 ounce) package orange flavored Jell-O® mix
1 cup hot water
½ cup cold water
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract

Steps:

  • Mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. Let cake cool and poke holes in cake 1 inch apart with a fork.
  • Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.
  • Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 26.1 g, Cholesterol 1.2 mg, Fat 5.1 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 218 mg, Sugar 18 g

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE



Claudia Roden's Orange and Almond Cake image

Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

Provided by Moira Hodgson

Categories     cakes, times classics, dessert

Time 3h

Yield 10 servings

Number Of Ingredients 5

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

Steps:

  • Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
  • Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
  • Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams

ORANGE CAKE, ANCONA STYLE (TORTA DI ARANCE ALL'ANCONETANA)



Orange Cake, Ancona Style (torta Di Arance All'anconetana) image

Evelyn and I are among those who have experienced the dangers of consuming ouzo straight. This cake, from the venerable Marcella Hazan, is a way to have your ouzo and still maintain your dignity. It is not a particularly sweet cake, but very flavorful--ideal for brunch or afternoon tea.

Provided by Chef Kate

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups flour, plus
2 tablespoons flour, plus
flour, for dusting the pan
3 eggs
3 oranges, the grated peel (no pith!)
4 tablespoons soft sweet butter, plus
butter, for greasing the pan
1 cup sugar, plus
3 tablespoons sugar
2 tablespoons ouzo
1 tablespoon whole milk
2 1/4 teaspoons baking powder
2 cups freshly squeezed orange juice, mixed with
3 tablespoons sugar

Steps:

  • Note: If you are in southern Europe and have access to Italian or Spanish blood oranges, use those; If not, California blood oranges are not a good substitute; You will have to forgo the color for the flavor of a tangelo or temple orange.
  • Preheat oven to 350°F.
  • Thickly butter a tube pan and dust with flour.
  • Note: You can also use a bundt pan, but make sure it is a heavy one--as heavy as your tube pan.
  • Put flour, eggs, grated ornage peel, 4 tablespoons softened butter, sugar and ouzo in a food processor and process until all ingredients are incorporated.
  • Add milk and baking powder and process again to incorporate.
  • Pour mixture into prepared pan and place in upper level of pre-heated oven.
  • Bake for at least 45 minutes, until top of cake becomes colored a rich gold.
  • Place pan over a wine bottle or other receptacle to cool slightly.
  • Loosen the edges of the cake with a sharp knife.
  • Invert onto a plate.
  • While cake is still warm, poke many holes into it, using a chopstick or similar implement.
  • Pour the sweetened orange juice into the holes, filling them to the brim.
  • Within an hour, the cake will have absorbed the juice.
  • Serve at room temperature.
  • Note: The cake will keep for up to a week in the refrigerator, fully covered by plastic wrap.

Nutrition Facts : Calories 385.4, Fat 8.2, SaturatedFat 4.3, Cholesterol 94.8, Sodium 131.2, Carbohydrate 72.5, Fiber 2.2, Sugar 44.6, Protein 6.8

ORANGE CAKE



Orange Cake image

A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1/2 cup orange juice
2 tablespoons water
1-1/2 teaspoons orange peel
1/8 teaspoon almond extract
1-1/4 cups cake flour
1-3/4 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1-1/4 cups confectioners' sugar
1 tablespoon butter, softened
1 to 2 tablespoons orange juice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.

Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

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