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Fluffy melarancia cake

by Ada Parisi
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Torta melarancia sofficissima

Apples and oranges for a hypervitamin cake, fluffy and irresistible: the melarancia cake (forgive the creation of a new word) has everything you could want for breakfast. Is’ soft, high, perfumed, colorful and above all delicious. The recipe is beginner-proof, but I also shot the step-by-step recipe video to clear you up any doubts.

Apple pie is one of my most loved sweets ever, as well as a great classic of Italian homemade pastry. Obviously, there are countless possible variations. I myself have prepared a lot of them on the site, all different:

Choose organic oranges, because you will also need zest to give color and scent to your sweet. I recommend using boiled and crunchy apples, slightly acidic like the Annurche, the Granny Smith or the Pink Lady. You can replace butter, If you prefer, with 80 milliliters of seed oil, although honestly in my opinion the result with butter is better. If you don't love cinnamon, you can flavor the apples and cake by adding a little’ lemon zest to orange zest. Save the recipe and try the fluffy melarancia cake now that oranges are in their sweetest period. Have a good day.

Fluffy melarancia cake

Torta melarancia sofficissima

FLUFFY MELARANCIA CAKE

Portions: 6 Preparation: cooking:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

250 grams of flour 00
5 apples or the type you prefer
cinnamon powder, to taste
100 grams caster sugar
30 grams of sugar for apples
2 whole eggs
100 grams unsalted butter
a pinch of salt
the grated zest of two untreated oranges
70 milliliters of orange juice
a sachet of baking powder
butter and breadcrumbs (enough to butter and sprinkle the cake Pan)
dot with butter and 4 tablespoons granulated sugar

Procedure

Fluffy melarancia cakeMelarancia cake is really simple to prepare. First peel the apples, tagliarle a fettine e metterle in una ciotola con un po' di succo di limone e 30 grammi di zucchero. Add plenty of cinnamon powder and mix well, so that the apples are sprayed with juice and the cinnamon is evenly distributed.

Preheat the oven to 180 degrees static. Wash the oranges, grate the zest and squeeze the pulp until you get 70-80 milliliters of orange juice. Melt the butter in a bain-marie or microwave and let it cool.

Place in a large bowl the eggs, sugar, a pinch of salt and mount with the electric whips until you get a whitish compound, frothy and tripled in volume. Add the orange zest and cinnamon, then start to combine the sifted flour with the yeast, alternating it with orange juice.

Fluffy melarancia cake

Always whip with whips until smooth and homogeneous, Finally, add the melted butter now lukewarm. Mix with a spatula gently or with the whips at low speed until absorbed.

Buttering a 24-centimeter opening zipper tortier or a rectangular tortiera (if you want to cut the cake into tiles) and sprinkle it with grated bread. Versarvi l'impasto per la torta melarancia e ricoprirlo con le mele infilandole nell'impasto come vedete nella VIDEO RECIPE.

Sprinkle the cake with butter flakes and little caster or brown sugar. Bake the cake mid-height in a static oven at 180 degrees for 35-40 minutes. It's always worth the toothpick test: tucked into the center of the dessert will have to come out dry. Remove from oven and allow to cool. Bon appétit!

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2 comments

Lorraine Parente March 16th, 2021 - 10:00

I made this cake in a 9 inch springform. I used granny smith apples because that’s what I had in the house. Next time I will make sure I use smaller diameter apples, otherwise what a beautiful presentation. Sprinkled with Turbinado sugar which made the top nice and crunchy,

Reply
Ada Parisi March 16th, 2021 - 11:20

Perfect, I’m so happy you liked it. Great idea the Turbinado sugar. Have a nice day, ADA

Reply

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