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

Carbs

10g

Sugars

Trans Fat

500

Calories

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Torta di Arance e Limoni

Name: Torta di Arance e Limoni
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 Servings
Ingredients: oranges: 3; lemons: 2; sugar: 280 gr; Large eggs: 3; canola oil: 100 ml; orange and lemon juice: 200 ml; plain flour: 320 gr; yeast bag Pane Angeli: 1

A full of Vitamin C

Cuisine:

Italian

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

45 minutes
Serves 2
Easy

Ingredients

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

Directions

Steps

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.