The orange is washed, zested, and cut into perfect-sized pieces for the cake.

• Wash 1 orange with a baking soda and vinegar mixture.
• Zest the orange and save the zest.
• Cut the orange quarters into three pieces each.

Eggs are separated, and sugar is added to yolks and whites before beating them.

• Separate egg yolks from whites for three eggs.
• Add 60 grams of sugar to yolks, then whisk until white.
• Start beating egg whites, then gradually add 60 grams of sugar as they gain volume.

Orange zest is incorporated into the egg whites, followed by combining with the yolk mixture and adding flour.

• Add orange zest to egg whites and whisk for 30 seconds.
• Gently mix the egg yolk and sugar mixture into the whipped whites.
• Fold in the pieces of orange and 160 grams of sifted flour.

The cake is baked and can be finished with icing sugar and additional zest.

• Prepare a 23-24 cm diameter mold with greased baking paper.
• Bake the mixture at 180°C for about 25 minutes.
• Optionally, dust with icing sugar and add extra orange zest.

The cake is praised for its flavor and versatility, perfect for any time of the day.

• Enjoy the aromatic and super moist Italian orange cake.
• Cake melts in the mouth, offering pure indulgence.
• Ideal for an afternoon snack, breakfast, or a light dessert.