Cream the soft butter, sugar, vanilla and the pinch of salt until light and fluffy.
Add the eggs one at a time, beating at high speed; the batter should be light and airy.
Incorporate the room-temperature orange juice and mix on low speed.
Add the sifted flour, baking powder and orange zest, and mix until you obtain 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 the sugar, cooking until you obtain a syrupy consistency.
Drizzle the cake with the glaze and allow it to be absorbed. Optionally, sprinkle with chocolate flakes.
Keeps perfectly for 5 days at room temperature.
Excellent as a dessert, for an afternoon snack or for breakfast, to pair with tea or cappuccino.
Italy, Puglia
| Energy (kcal) | 192.74 |
| Carbohydrates (g) | 28.41 |
| of which Sugars (g) | 19.68 |
| Fat (g) | 7.79 |
| of which Saturates (g) | 4.24 |
| Protein (g) | 3.29 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.21 |
