many sweets, not only of Sicily, containing the aroma of orange ... Wonderful fruit with exceptional properties, gives us a more intense flavor that matches easily and allows us to make sweet and savory dishes. We see today with this recipe for pan orange. Have you ever tasted?
Serves 6
225 grams of starch flour
250
150 g sugar 225 g butter 150 g
marmalade
6 whole eggs 1 teaspoon vanilla 1
yeast
powder 1 cup orange juice
1 tablespoon grated orange peel salt
Preparation
6 Break the eggs and separate whites from yolks. Work them in a bowl with the zuccehro and butter (which you did soften at room temperature) then add the starch and flour, plus a pinch of salt, beat the ingredients with a whisk, until mixture is smooth and homogeneous, then the juice and orange peel, two packets of yeast and vanilla, mixing well.
Beat the egg whites until stiff and incorporate into the mixture gently with a wooden spoon to move from bottom to top. Pour the mixture into a rectangular mold (possibly with a concave bottom) buttered and dusted with flour and level the surface of the mold preparation and push on the middle floor of the oven already heated to 180 degrees and cook for about 45 minutes. Check the cooking of sweet introducing a toothpick (it should come out dry) in the meantime, melt the jam with an equal amount of water in a saucepan on low heat. Pass it by a sieve and then collecting it in a bowl with the help of a brush Spread over the cake and decorate the surface with slices of fresh orange peel in vivo. Served sliced \u200b\u200bat the table.
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