Olive Oil and Orange Cake – Torta di Arancia ed Olio

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Memories of Italy is what this cake should be called. Typical cake enjoyed in the afternoon in Italy. I followed Mario Batali’s recipe from here. The AGA golden rule applies here: check often and early. The recipe called for a baking time of 50 minutes. The cake was done in 30!
AGA setup: 2 oven, rack on floor of top oven with the cold plain shelf at 2nd runners.
Enjoy with cappuccino!

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2 responses to “Olive Oil and Orange Cake – Torta di Arancia ed Olio

  1. Yum – I can’t wait to try this one!

  2. I’ve been making pretty much this identical cake in the Aga for a couple of years — then this past week I tried a variation where the liquid was a cup of fruity white wine (I used a moscato). What a difference — that background winey/fruity note was tremendous. Try it!

    Though mine was larger (filled a 10-cup bundt), it still only took about 35 minutes to bake in the roasting oven, which I used because I wanted a crunchier crust.

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