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CIAMBELLONE ALL'ARANCIO

THE TUSCAN "CIAMBELLONE" CAKE
ALWAYS HOMEMADE FOR BREAKFAST OR A SNACK
THIS ONE CALLS FOR ORANGE JUICE INSTEAD OF MILK

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 50 MIN          SERVINGS: 12          COST: LOW
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2+1/2 CUPS GRANULATED SUGAR

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4 EGGS

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1 PINCH OF SALT

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3/4 CUPS + 2 TBLSPOONS (170 GR.) MELTED UNSALTED BUTTER - YOU MAY SUBSTITUTE WITH VEGETABLE OIL (SUNFLOWER)

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2+1/2 CUPS ALL-PURPOSE FLOUR

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2 TEASPOONS BAKING POWDER

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ORANGE ZEST FROM 2 LARGE ORANGES

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2/3 CUP FRESHLY SQUEEZED ORANGE JUICE (ABOUT 2 LARGE ORANGES)

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POWDERED SUGAR TO DUST

RECIPE

HEAT OVEN AT 350°F
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PLACE THE SUGAR, EGGS AND SALT IN A LARGE BOWL AND MIX WITH ELECTRIC MIXER AT MEDIUM TO HIGH SPEED FOR ABOUT 10 MINUTES

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ADD THE ORANGE ZEST AND MIX.
ADD THE BUTTED AND MIX.
ADD THE ORANGE JUICE AND MIX.

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ADD THE FLOUR AND BAKING POWDER AND MIX

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BUTTER AND SUGAR A RING-SHAPED SPRING-FORM PAN.
ADD THE BATTER TO THE PAN AND PLACE IT IN THE PRE-HEATED OVEN FOR 50 MINUTES OR UNTIL COOKED. TEST IT WITH A TOOTHPICK, IT SHOULD COME OUT CLEAN.

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TAKE THE CAKE OUT OF THE OVEN AND LET COOL

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FLIP THE CAKE OUT OF THE SPRING-FORM PAN ON YOUR SERVING PLATTER

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DUST WITH POWDERED SUGAR AND SERVE SLICES OF "CIAMBELLONE" WARM OR AT ROOM TEMPERATURE WITH A GLASS OF MILK

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  • recipes
    • NEWS
    • Appetizers
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    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES