CIAMBELLA ALL'ARANCIA

Updated: May 18


A simple cake, done with the simplest ingredients to recreate the simplest joys.

Making this cake is a pleasure even out of the winter season when oranges are in their best expression.

Their smell once cut and the smell of this cake when out of the oven are incredible and it would be so easy to finish it really soon! Let us know how long this cake did last because we are so ashamed to tell.

This quarantine is making us appreciate really the small things we have and baking back to the basics is one of this. Nothing can beat a piece of cake when you wake up in the morning and you are still sleepy waiting for your coffee.


INGREDIENTS


- 5 eggs

- 220 gr of granulated white sugar

- 180 gr of butter to melt or 150 gr of sunflower oil

- 400 gr of plain flour for sweets or 00 quality

- 16 gr of baking powder

- the juice of 2 oranges and their zest


METHOD


Preheat the oven to 180 degrees and in the meantime butter a bundt pan.

Melt the butter and let it cool down at room temperature.

In the meantime in a large mixing bowl beat the eggs on high speed with the sugar until you rich a thick and creamy mixture. This step should require around five minutes.

Now add the orange juice and the zest and keep mixing.

Add the melted butter, keep mixing, and once absorbed and incorporated add the flour and the baking powder and keep mixing until combined and smooth.

Bake for 35-40 minutes at the suggested temperature in the static oven or until a toothpick inserted into the centre of the cakes comes out clean.







6 Claremont St

Glasgow G3 7HA

Tel: 0141 258 3830

Thursday: 11am - 2,30pm

Friday: 11am - 2,30pm

Saturday: 11am - 2,30pm

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