Name: Orange Cake, Ancona-Style (Torta di Arance All’anconetana)
Yield: 8 to 10 servings
Cuisine: Ancona
Ingredients: 2 cups freshly squeezed orange juice with 3 tablespoons sugar dissolved in it; 2½ teaspoons baking powder; 1 tablespoon whole milk; 2 cups plus 2 tablespoons all-purpose flour, plus flour for dusting the pan; The grated peel, avoiding the spongy white pith, of 3 oranges; 3 eggs; 1 cup plus 3 tablespoons sugar; 2 tablespoons ouzo liqueur; see headnote; 4 tablespoons (½ stick) butter, softened to room temperature, plus butter for greasing the pan

Preparation info

8 to 10
servings

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Of all the cakes that I have worked on for this and for my previous books, none has been more gratifying than this tribute to the orange. It is so soft, so juicy, so tenderly aromatic, so easy to make.

I call it all’Anconetana because I had it and obtained the recipe for it in Ancona, the large port town in the Marches. But I understand it is made elsewhere in this happy central Italian region between the mountains and the sea. One ingredient of the original recipe is apparen