Or, Orange Cake, Ancona-style, but it sounds so much better in Italian! The first in the challenge from the peerless Marcella Hazan, the doyenne of Italian cooking. This is an egg-rich butter sponge, flavoured with orange zest, Cointreau and Absinthe (in the absence of ouzo), and then drenched in a blood-orange syrup. This is a stunning cake, moist and tender, and it keeps for up to a week in the fridge, apparently (although it won't last long in our house!). Perfect for this time of year - get the really good, rich, blood oranges from Sicily, if possible. It has been an 'orangey' day in the flat today, but it brightens one's life to have such vibrant ingredients that make you think of the sun...........
Or, Orange Cake, Ancona-style, but it sounds so much better in Italian! The first in the challenge from the peerless Marcella Hazan, the doyenne of Italian cooking. This is an egg-rich butter sponge, flavoured with orange zest, Cointreau and Absinthe (in the absence of ouzo), and then drenched in a blood-orange syrup. This is a stunning cake, moist and tender, and it keeps for up to a week in the fridge, apparently (although it won't last long in our house!). Perfect for this time of year - get the really good, rich, blood oranges from Sicily, if possible. It has been an 'orangey' day in the flat today, but it brightens one's life to have such vibrant ingredients that make you think of the sun...........
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