Whip the soft butter, sugar, vanilla, and a pinch of salt until light and fluffy.
Add the eggs, one at a time, always whisking at high speed. The mixture should be airy and voluminous.
Incorporate the orange juice at room temperature and mix at low speed.
Add the sifted flour, baking powder, and orange zest, and mix until you obtain a velvety batter.
Pour the batter into a buttered and floured cake pan and bake at 170°C for about 30-35 minutes.
Prepare the glaze by mixing the orange juice with the sugar, cooking until you obtain a syrupy consistency.
Drizzle the cake with the freshly prepared glaze and let it absorb. Chocolate shavings to taste
It keeps perfectly for 5 days at room temperature.
Excellent as a dessert, for a snack or for breakfast, to pair with tea or cappuccino.
Italia, Puglia
| Energy (kcal) | 192.49 |
| Carbohydrates (g) | 28.36 |
| of which sugars (g) | 19.79 |
| Fat (g) | 7.81 |
| of which saturates (g) | 4.26 |
| Protein (g) | 3.25 |
| Fibre (g) | 1.13 |
| Salt (g) | 0.09 |
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