Whip the soft butter, sugar, vanilla, and a pinch of salt until you get a frothy mixture.
Add the eggs, one at a time, always whipping at high speed. The mixture should be frothy and fluffy.
Incorporate the room temperature orange juice and mix at low speed.
Add the sifted flour, baking powder, and orange zest, and mix until you get a velvety batter.
Pour the batter into a buttered and floured cake pan and bake in the oven at 170°C for about 30-35 minutes.
Prepare the glaze by mixing the orange juice with sugar, cooking until you get a syrupy consistency.
Drizzle the cake with the freshly prepared glaze and let it absorb. Add chocolate shavings if desired.
It keeps perfectly for 5 days at room temperature.
Great as a dessert, for a snack, or for breakfast, to pair with tea or cappuccino.
Italia, Puglia
| Energy (kcal) | 224.74 |
| Carbohydrates (g) | 30.29 |
| of which Sugars (g) | 19.31 |
| Fat (g) | 8.53 |
| of which Saturates (g) | 4.55 |
| Protein (g) | 4.36 |
| Fiber (g) | 0.7 |
| Sale (g) | 0.79 |
