To be honest, the Italian orange cake is absolutely perfect without the candied oranges. I topped (or bottomed?) the cake with candied orange slices for those fancy occasions where you want something that has extra eye appeal. The kind of cake you want to eat warm right from the pan, carefree of how it slices. Tender, fuss-free orange-scented crumb cake without any icing or glaze. She told me it was their Sicilian orange cake (the family that ran that bakery was originally from Sicily if I remember correctly.) This is my interpretation of that delicious, whole orange cake, inspired and partially adapted from my olive oil pound cake. And in my broken Italian, I asked the lady to give me a slice of their most popular cake. We tucked into a little corner bakery off the cobblestone street to get out of the drizzle one morning. It takes me back to when we were in one of the coastal towns of Cinque Terre. Warm nutmeg scented vanilla cake with real orange segments and zest running through the batter. Partially because I wanted to perfect this recipe and partially because I couldn’t stop eating slices full of this cake for every meal of the day! This Italian orange cake has been on repeat since the beginning of this year. Bright citrusy Italian orange cake is made with seasonal fresh oranges! We’ve got whole oranges inside the batter and deliciously sweet candied oranges on top! The perfect way to celebrate this beautiful citrus fruit!
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