SICILIAN WHOLE ORANGE CAKE
The most luscious, moist and delicious orange cake you'll ever try!
Provided by adapted by Lidia Conte
Categories Desserts
Time 1h20m
Number Of Ingredients 10
Steps:
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- In a food processor, process the whole orange until it is almost pureed.
- Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
- Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon and brush over the top of the cake and allow to cool completely before cutting.
Nutrition Facts : Calories 233 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 6.4 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 3.6 grams saturated fat, ServingSize 1 slice, Sodium 69 milligrams sodium, Sugar 22.5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
FRESH ORANGE ITALIAN CREAM CAKE
A tip to make in advance: After the cake has baked, allow to cool then wrap it tightly in a couple of layers of foil and put it in the freezer. This traps the moisture and makes the cake SUPER moist. When ready to assemble, it only takes a couple of hours on the kitchen counter for it to defrost. Another thing, chill time is needed for the curd. Plan in advance. From Southern Living.
Provided by gailanng
Categories Dessert
Time 8h45m
Yield 16 serving(s)
Number Of Ingredients 27
Steps:
- For the Cake:.
- Preheat oven to 350 degrees. Grease and flour 2, 9-inch round pans and line with parchment paper.
- Beat butter and sugar at medium speed with an electric mixer until fluffy; gradually add sugar, beating until fluffy, about 3 minutes. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla and beat until blended.
- Whisk together flour, soda and salt. Add to sugar mixture alternately with milk, begginging and ending with flour mixture. Beat at low speed until blended after each addition. Stir in one cup flaked coconut and grated orange rind.
- Beat egg whites until stiff peaks form. Fold into batter. Divide batter evenly between the two pans.
- Bake for 25-28 minutes until a tester inserted in the middle comes out clean. Cool in pans on wire racks or remove from pans, wrap in foil and store in the freezer until ready to use.
- For the Orange Curd:.
- Combine sugar and cornstarch in a 3-quart saucepan; gradully whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat and whisk in butter and grated orange rind. If the mixture ends up with pieces of cook egged in it, simply push it through a very fine mesh sieve with the back of a large spoon in to a bowl. Cover, placing plastic wrap directly on curd and chill for at least 8 hours or until ready to use.
- For the Glazed Pecans:.
- Combine pecan halves and corn syrup, stirring to coat pecans. Line a large baking sheet with foil and spray with nonstick cooking spray. Arrange pecan halves in an even layer in pan.
- Bake at 350 degrees for 12 minutes. Stir using a rubber spatula and bake 3 minutes more. Remove from oven and arrange in an even layer on another piece of foil and let cool completely.
- For the Pecan Cream Cheese Frosting:.
- Cream Butter, shortening and cream cheese until smooth. Beat in salt and vanilla. Gradually beat in powdered sugar on low speed until creamy and well blended. Stir in pecans.
- To Assemble:.
- Split cake layer in half horizontally. Place a layer on a plate or cake stand and spread with a thin layer of frosting and then curd. Top with a cake layer. Spread with another thin layer of frosting and marmalade. Top with third cake layer and spread again with frosting and marmalade. Top with final cake layer and frost sides and top of cake with the remaining pecan cream cheese frosting. Garnish with glazed pecans and toasted coconut. Serve with remaining orange curd.
Nutrition Facts : Calories 824.6, Fat 46.3, SaturatedFat 18.8, Cholesterol 148.3, Sodium 304, Carbohydrate 98, Fiber 2.5, Sugar 76.9, Protein 8.2
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