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Torta di Arance e Limoni

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Ingredients

Adjust Servings:
3 oranges
2 lemons
280 gr sugar
3 Large eggs
100 ml canola oil
200 ml orange and lemon juice
320 gr plain flour
1 yeast bag Pane Angeli

Nutritional information

20g
Fat
10g
Protein
5g
Carbs
10g
Sugars
5g
Trans Fat
500
Calories

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Torta di Arance e Limoni

A full of Vitamin C

Cuisine:

This baked cake is perfect for a winter breakfast with an espresso!

  • 45 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Steps

1
Done

Preheat the oven to 180. Grease a 24 cm round cake tin and sprinkle with sugar.Wash and cut 1 lemon and 1 orange. Cut them into thin slices and place in the bottom of the tin. Press the other lemon and oranges and if it is not enough add some orange juice.
Place eggs and sugar in a mix bowl and whisk with an electric whisk. Add canola oil and lemon-orange juice mix all together . Sift the flour and paneamgeli yeast into the mixture , carefully folding at the same time with a metal spoon, stir the mixture untile they are just combined. Pour mixture over the orange and lemon slices and spread evenly using a spatula. Bake the cake in the center of the oven for 35 minutes. Cool the cake in the tin for 15 minutes, then turn it out and sprinkle with icing sugar.

Annapaola

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