Orange Cake Torta AllArancia is a traditional Italian sweet cake that is served in the afternoon with tea.
This is a delicious and easy cake recipe and I’m sure the healthiest dessert I’ve ever made. The recipe was given to me about 15 years ago, and I am embarrassed to admit that last night was the first time I ever made it.
After taking it in front of the toughest judges in the house, my husband and my youngest daughter, this Orange Cake (torta all’arancia) was declared unanimously one of the best cakes yet!
Our love for this dessert grew even more this morning, when we noticed the pleasant and sweet aroma of oranges as soon as we walked into the kitchen. The orange cake (torta all’arancia) is even tastier if you drizzle a cream cheese glaze on top of it.
I personally used a light cream cheese. But whichever you decide it makes the perfect addition to this cake.
Orange Cake Torta Allarancia
Orange Cake (torta all’arancia)
Ingredients
- 1 cup juice and zest from 3 oranges 240 grams, 15 grams
- 3 1/3 cups flour 400 grams
- 6 eggs
- 1 1/4 cups sugar 250 grams
- 1 1/2 tablespoons baking powder 16 grams
for the glaze
- 1 ounce cream cheese 25 grams, I used light
- 1/2 cup powdered sugar 62 grams
- 3 teaspoons milk 15 grams
- 1/2 teaspoon vanilla 2.5 grams
Instructions
- Turn oven on to 350 (180°) degrees, grease or spray a 8 or 9 inch (20 or 23 centimeters) cake pan.
- In a medium bowl sift flour and baking powder (sifting with a medium sized whisk for a few turns), in another medium sized bowl beat on medium for 60-90 seconds the eggs and sugar,add the zest, add the flour and orange juice alternatively, starting and ending with the flour (in 4 parts). Beating on low to medium until incorporated. Pour batter into prepared cake pan and bake in hot oven for 40-45 minutes (test for doneness). Let cool, in a small bowl whisk together all the ingredients for the glaze, then drizzle over cooled cake. Serve with a hot cup of tea or coffee and enjoy.
Nutrition
Linda Sapp says
I am a diabetic so I’m always scanning recipes to find ones that don’t have a lot of sugar in them. And I notice that a lot of European ones don’t seem to be as heavy with the sugar. I really appreciate that you mostly give the nutrition of most of your recipes. I wish it were possible for you to give it for all the recipes and hope that you will from now on.
Thank you so much for helping those of us that need to be conscious of the nutrition content of the things they consume.
Rosemary says
Hi Linda, yes it’s true Italian cakes are lower in sugar and plus they aren’t usually frosted. Yes I am trying to update old recipes with nutrition info. Have a great week.
Carol says
Hi, this looks delicious. Planning to make it this weekend, Your ingredient list calls for baking powder for the glaze, that’s a typo, right?
rose says
HI Carol, Yes thank you for letting me know, actually for the glaze should be on the line below, which i have corrected. thanks again.
Rosemary
joanneviola says
I just printed this recipe! Looks wonderful. Being Italian, I can well remember having orange cake but have never had a recipe for one. Thank you so much! I am so glad that I visited from Thurs. Favorite Things. I am sure to be back too 🙂
rose says
I am so glad you stopped by too, let me know how you like it. Thanks Rosemary