Torta Allarancia Orange Cake Inspired By Ada Boni And Marcella Hazan Recipes

AMARETTI TORTA

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
• Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
• Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.
• In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
• Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.

ORANGE CAKE, ANCONA-STYLE

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.

TORTA DE CIELO (ALMOND SPONGE CAKE)

Steps:

• Pour hot water over the almonds to cover and let them soak at least six hours; skin them.
• Pre-heat the oven to 325 degrees F.
• Butter a 9" springform pan generously; cut a piece of parchment to fit the bottom; lay it in the bottom, press, and turn so that the parchment is buttered on both sides; lightly flour the pan.
• Chop the nuts roughly, then grind them a little at a time; to qoute Ms. Kennedy, "they should be neither too coarse not too fine.".
• Beat the egg whites until fluffy; add the salt and continue beating until they are stiff.
• Add the yolks one by one and continue beating until incorporated.
• Mix the dry ingredients together and, beating at low speed, gradually add them to the egg mixture.
• Add the brandy and almond extract, mix well and pour into the prepared pan.
• Bake for 1 and 1/4 hours in the middle of the oven.
• Let the cake get cold before removing it from the pan.
• This moist, textured cake keeps almost indefinitely if stored in a cool dry place--preferably not the refrigerator.

TORTA DI MANDORLE CON ARANCIA ALMOND AND ORANGE CAKE

Steps:

• Pre-heat oven to 350 F (180 C).
• Grease and flour an 8 inch (20 cm) springform cake tin.
• Beat together the egg yolks and sugar until pale, thick and creamy.
• Fold in the potato flour. Fold in the almonds, orange zest and juice.
• Whisk the egg whites until stiff, then fold into the mixture.
• Turn into the prepared tin.
• Bake in the oven for 45 minutes until golden brown and firm to the touch. Remove from the tin and leave to cool on a wire rack.
• Dust with sifted icing sugar before serving.