Ciambella all'Arancia

Ciambella is Italian and I heard it means anything ring-shaped, whether it's a cake, bread or a donut. This recipe is full of complex orange-y taste as it has four sorts of things from oranges: orange juice, zest, marmalade and candied peel! We always had oranges (and apples) at home at Christmas, so I find this cake very suitable for Christmas. I don't know if Italians eat it at Christmas as they have their panettones then, but for us Finns this cake resembles quite a lot of a typical Christmas cake. I love how the little pieces of candied peel look like small dots in the cake.

I baked mine in a regular Bundt pan, but if you've got yourself a real ciambella form, then go for it! I scaled down the original recipe to 3/4 as I was afraid it wouldn't fit in my pan but I think the full recipe would have actually fitted there. I also substituted orange marmalade for the part of orange juice and sugar. I also partly substituted orange marmalade for sugar and orange juice.

Ciambella all'Arancia - Orange Cake
Author: Tuulia / Kitchenfoxtales     Preparation Time: 30 min     Cooking time: 45 min
Servings: 16 slices     Calories per serving: 204 kcal*

A very orange-y Italian cake with orange marmalade, orange juice, orange peel and candied peel. Did you know that cakes can be baked with oil too? The result isn't the slightest bit oily though.

Ingredients:

• 200 g all-purpose flour
• 100 g cake flour
• 2 tsp baking powder
• scant 1/2 tsp salt
• 3 eggs, separated
• 100 g sugar
• 130 ml cold-pressed rapeseed or olive oil
• 130 ml orange marmalade
• 3 Tbsp grated zest of oranges (appr. from 2,5 oranges)
• 200 ml orange juice
• 45 g candied peel, cut to very small pieces
For brushing:
• 100 ml orange juice + 2 Tbsp sugar

Instructions:

1. Preheat the oven to 190 C. Butter and flour an 8 inch ciambella, Bundt or tube pan.
2. Stir flours, baking powder and salt together.
3. Whisk egg yolks with sugar until pale and thick. Whisk in the oil, orange marmalade and zest.
4. Fold in gently the flour mix and orange juice in small batches; alternating between flour and juice. Fold in the candied peel.
5. Beat the egg whites with a pinch of salt until soft peak stage. Fold them gently into the batter.
6. Pour the batter into the prepared cake pan and bake until the surface is golden brown, about 45-50 minutes (test with toothpick).
7. Let the cake cool about 20 minutes and then unmold it.
8. Stir 2 Tbsp sugar into the orange juice. Once the cake has cooled, brush it with the juice so that the cake absorbs all the juice.

Adapted from Southern Italian Desserts by Rosetta Costantino.
*Nutritional information is based on average values and is a rough estimate.

Ciambella all'Arancia - Appelsiinikakku
Tekijä: Tuulia / Kitchenfoxtales    Valmisteluaika: 30 min     Kypsennysaika: 45 min
Annokset: 16 viipaletta    Energiasisältö per annos: 204 kcal*

Italialainen appelsiinikakku, jossa appelsiinia neljällä eri tavalla: marmeladina, mehuna, kuoriraasteena ja kandeerattuna. Kakun voi leipoa myös öljyllä voin sijaan, eikä lopputulos ole mitenkään öljyinen.

Ainekset:

• 200 g (karkeaa) vehnäjauhoa
• 100 g kakkujauhoa tai karkeaa vehnäjauhoa
• 2 tl leivinjauhetta
• vajaa 1/2 tl suolaa
• 3 munaa, erotettuna
• 100 g sokeria
• 1 1/3 dl kylmäpuristettua rypsi- tai oliiviöljyä
• 1 1/3 dl appelsiinimarmeladia
• 3 rkl raastettua appelsiinin kuorta (noin 2,5 appelsiinista)
• 2 dl appelsiinimehua
• 45 g kandeerattua appelsiininkuorta, pieniksi kuutioiksi paloiteltuna
Kostutukseen:
• 1 dl appelsiinimehua + 2 rkl sokeria

Valmistusohjeet:

1. Esilämmitä uuni 190 asteeseen. Voitele ja jauhota 20 cm ciambella- tai torvikakkuvuoka.
2. Yhdistä jauhot, leivinjauhe ja suola.
3. Vatkaa keltuaiset ja sokeri vaaleaksi vaahdoksi. Vatkaa joukkoon öljy, marmeladi ja raastettu kuori.
4. Kääntele joukkoon jauhoseos ja appelsiinimehu pienissä erissä vuorotellen. Lisää kandeerattu kuori.
5. Vatkaa valkuaiset ja ripaus suolaa kiiltäväksi vaahdoksi ("pehmeiksi huipuiksi"; ei liian kovaksi). Kääntele vaahto varovasti taikinaan.
6. Kaada taikina vuokaan ja paista uunissa kunnes, pinta on kullanruskea, noin 45-50 min. (Testaa kypsyys hammastikulla.)
7. Anna kakun jäähtyä noin 20 min ja kumoa se sitten. Peitä kakku vuoalla tai tuorekelmulla, jotta se pysyy mehevänä.
8. Sekoita 1 dl appelsiininmehua ja 2 rkl sokeria. Kun kakku on jäähtynyt, kostuta kakku mehulla.

Lähde: Rosetta Costantino: Southern Italian Desserts.
*Energiasisältö perustuu keskimääräisiin arvoihin ja on karkea arvio.

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