RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake, Italian Orange: Torta di Arancia - dairy
"For dessert, I'm making a rich, moist torta de arancia (orange cake), like the cakes that are sold at local pasticceria and which are similar to the glazed cakes my family bought from Jewish bakeries when I was a child. With its honey glaze, this cake is perfect to serve for Rosh Hashana, as honey is one of the traditional foods symbolizing a sweet new year." Judy Zeidler Italian Orange Cake (Torta di Arancia) 1 cup plus 1 tablespoon unsalted butter, at room temperature, divided 3 tablespoons finely ground almonds 2 cups granulated sugar 4 eggs 3 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 cup whipping cream, at room temperature 2 teaspoons vanilla Grated peel of 2 oranges 1/2 cup orange marmalade, strained Honey-orange glaze (see recipe) Brush a 9- or 10-inch Bundt pan with 1 tablespoon butter; sprinkle with ground almonds. Set aside. Cream remaining 1 cup butter and sugar in bowl of electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt in another bowl. Add flour mixture to butter mixture alternately with cream. Stir in vanilla and orange peel. Pour batter into prepared pan. Bake in a preheated 350-degree oven about 1 hour, or until lightly golden and wooden pick inserted into center comes out clean. Let cool in pan on rack 5 minutes. Invert onto cake plate. Brush cake with orange marmalade. Spoon honey-orange glaze over cooled cake. Yield: 16 servings. HONEY-ORANGE GLAZE: 1/2 cup orange juice, strained 1/2 cup honey Combine orange juice and honey in saucepan. Cook over low heat, stirring once or twice, until honey is completely dissolved, about 3 minutes. Let cool. Spoon over cooled orange cake. Yield: About 1 cup. Source: "A New Menu for a New Year" Judy Zeidler ST. LOUIS POST DISPATCH (on-line edition), 9/21/92
