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Glazed orange ring cake (Ciambella All’arancia)
Ingredients
- 2 1/2 (600 milliliters) cups flour
- 2 teaspoons (10 milliliters) baking powder
- 1/2 teaspoon (2.5 milliliters) salt
- 3 eggs, yolks and whites separated
- 1 cup (240 milliliters) light brown sugar
- 1 teaspoon (5 milliliters) vanilla extract
- 4 tablespoons (60 milliliters) orange zest
- 1 cup (240 milliliters) orange juice
- 1/2 cup (120 milliliters) melted butter
- 1 teaspoon (5 milliliters) lemon juice
- 1/4 cup (60 milliliters) marmalade
- 3 tablespoons (45 milliliters) water
Directions
- Preheat the oven to 350 F (175 C).
- Whisk together flour, baking powder, and salt.
- In a separate bowl, mix egg yolks with sugar. Add vanilla, orange zest and juice, and butter. Fold into flour mixture.
- Whip the egg whites with the lemon juice until stiff peaks form. Fold the egg whites into the flour and butter mixture.
- Grease a Bundt pan and dust with flour. Pour the batter into the pan and bake for 40 minutes.
- Meanwhile, melt the marmalade and water in a saucepan on the stove. When the cake comes out of the oven, flip out of Bundt pan and brush marmalade syrup slowly and evenly over the cake.
- Let cake cool.
