Ana's Passion - Butterfree Citrus Cake

DESCRIPTION

In Italy is well known as "Ciambella agli agrumi", It's a kinda "Margherita cake" powered with lemon and orange.
This recipe calls for lemon and orange so you’ll know that it’s full of that citrusy and zesty flavor.
And it’s butter-free! I also used my homemade powdered sugar in this recipe, which you can also learn how to make in my other video recipe.

INGREDIENTS

zest of lemon
zest of orange
50g fresh lemon juice
100g fresh orange juice
4 medium eggs
150g granulated sugar
80g sunflower oil (canola or veg. oil)
1/4 teaspoon vanilla
200g flour
8g baking powder

PREPARATION

Step 1
Preheat the oven. Get the zest of the lemon and the orange.

Step 2
Cut the lemon and orange in half and put them in the blender or juicer to juice them. We are gonna need 1 to 1 1/2 lemon and 2 oranges, depending on the size. Set the juice aside.

Step 3
In the mixing bowl, pour the granulated sugar and add in the citrus zest. Set aside.

Step 4
Separate the egg yolks and egg whites. Whisk the egg whites until stiff peak. (do the upside-down testing). Set aside

Step 5
Now let's mix the egg yolks and lemon sugar. Mix quickly until creamy.

Step 6
Add in the citrus juice, sunflower oil, and vanilla then let's mix again immediately.

Step 7
Using a sifter, sift together the flour and baking powder. incorporate well until you get a fine texture.

Step 8
In a 20-24 cm tube baking pan, bake in preheated oven 170°c for 45-50 minutes. Do a toothpick test.

Step 9
Place on a wire rack to cool for about 30 minutes then remove the cake from the pan and place it on the wire rack right side up until it cools completely.

Step 10
Sprinkle with powdered sugar or with lemon glaze.

Step 11
To make the glaze for your citrus cake, blend 1-1 and ½ cup confectioner sugar with water and lemon juice, and add the liquid into your sugar gradually until you reach the right thickness.

TIPS AND TRICKS

If you wanna make your glaze citrusy, use only freshly squeezed lemon juice or orange juice. Drizzle over the completely cooled cake.

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