Soft and fragrant citrus cake, filled with a smooth and velvety orange cream added at two points during baking to obtain a soft, delicious filling. Recipe from Foodiecooklab (26–28 cm pan).
Prepare the orange cream: in a saucepan, mix the starch with half of the milk until no lumps remain.
Add the rest of the milk, the orange juice, the sugar, the grated orange zest, the turmeric and the vanilla if used.
Cook, stirring, until it comes to a boil, simmer for 1 minute, then let cool completely.
Prepare the batter: whisk the eggs with the sugar and the citrus zests until light and foamy.
Add the oil in a stream, continuing to mix.
Alternate adding the sifted flour with the baking powder and the milk until you get a smooth batter.
Pour the batter into a 26–28 cm buttered and floured cake pan.
Spread a little more than half of the orange cream over the surface.
Bake in a preheated oven at 180°C for 15 minutes.
Open the oven door slightly and add the remaining cream on top of the cake.
Continue baking for another 20 minutes.
Remove from the oven and let cool; the cream will set and the cake will be soft and perfectly filled.
Round cake pan 26–28 cm
Saucepan
Mixing bowl
Electric whisk
Flour sifter
Spatula
Store in the refrigerator for 2-3 days in an airtight container
The recipe calls for adding the cream in two stages to obtain a softer filling. Indicated oven temperature: 180°C.
Italia, Toscana
| Energy (kcal) | 129.59 |
| Carbohydrates (g) | 26.78 |
| of which sugars (g) | 16.79 |
| Fat (g) | 1.39 |
| of which saturates (g) | 0.54 |
| Protein (g) | 3.55 |
| Fibre (g) | 1.06 |
| Salt (g) | 0.09 |
