Oranges are very popular in Calabria and Sicily, all citrus is, and as such, we will find any reason to use them up in our cooking and baking.
Here is another recipe that I think you will enjoy! There are days where only cake will do. For me, the comfort of a good cup of coffee and a slice of homemade cake is like none other. I will gladly forgo an actual meal for a good slice of cake. Light, airy, and full of flavor, this is worth the effort it takes to prepare, which is really not too difficult at all. Use extra light tasting olive oil here, as anything else will be too much for the delicate flavor of this cake. Enjoy with your morning coffee or tea, or as an afternoon pick me up! Or any other time in between, really! A word regarding the equipment – this cake will only work in a tube pan with a removable bottom, you will be unable to get it out using any other pan. Also, make sure you do not grease the pan with butter or spray or it will not rise properly.
Orange Olive Oil "Light as Air" Cake
2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar, divided 1/2 cup extra light tasting olive oil 6 large eggs, separated 2 tablespoons orange zest 1/2 cup fresh orange juice 1/4 cup cold water
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12 Comments
Josephine Quattrone-Betteridge
5/19/2016 06:26:28 pm
BEAUTIFUL RECIPES I WOULD LOVE TO HAVE THE RECIPES. MY FAMILY IS FROM PELLERA IN CALABRIA. I WOULD LOVE TO GO THERE AND TAKE IT ALL IN.
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Francesca
5/20/2016 04:24:40 am
Hi Josephine, pleasure to meet another Calabrese! You should consider a trip, it is such a beautiful region!
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Nancy
5/26/2016 01:09:33 am
Good day! Could this be made with lemon grind and juice and vegetable oil instead?
Francesca
5/26/2016 05:32:27 am
Hi Nancy, yes you could with one minor substitution. I would use 1/4 cup of lemon juice (1/2 will be too much) and add up the cold water from 1/4 cup to 1/2. The oil can be easily substituted, just use a light tasting one. Enjoy! It really is one of my favorites, just amazing! It's great topped with sliced macerated strawberries or ice cream!
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Annette
4/1/2017 08:00:36 am
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4/4/2017 04:17:28 pm
I printed the recipe for this wonderful cake, but I noticed this cake does not have the look of an angel food cake...no hole in the middle, not sure how you baked this without the middle of an angel food pan???
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Francesca
4/4/2017 04:21:55 pm
Hi Wendy, this does in fact have a whole in the middle. See the first two images of this post above. In the 3rd image, it does not look like there is a whole because it's a side picture, but you should see it in the first 2 images. It looks very much like an angel food cake (in shape) but the flavor and texture is SO SO much better! Enjoy it!
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4/4/2017 04:40:34 pm
I printed the last two pages and looked at that pic, not the top pages...thanks for verifying this for me, it was a bit confusing for me, Thanks again!!
Lucy Serio
2/8/2018 03:38:24 am
Love your recipes and videos! I’m a first generation Italian who didn’t write all her mom’s recipes down before she passed! Please add PRINT and PINTEREST options to the recipie pages, so we can save them.
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Anna
11/19/2018 06:15:49 pm
Hi can we use a bundt pan instead of angel food cake
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Francesca
11/20/2018 02:45:51 pm
Ciao Anna, you should not use a bundt pan, you will be unable to get the cake out out of the pan. This cake requires no non-stick spray and no butter & flour so the batter goes right in, straight in the pan. This is so the cake can rise properly. You will need the straight edges of an angel food pan to run a knife around it to get it out. I hope this helps!
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