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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 50 MIN SERVINGS: 12 COST: LOW
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
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RECIPE
HEAT OVEN AT 350°F
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. |
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. |
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