2 3/4 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1 cup unsalted butter or margarine, softened
2 cups granulated sugar
4 large eggs
1 tablespoon grated orange zest
1 cup freshly squeezed orange juice
2 3/4 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1 cup unsalted butter or margarine, softened
2 cups granulated sugar
4 large eggs
1 tablespoon grated orange zest
1 cup freshly squeezed orange juice
Preheat the oven to moderate temperature (170°C)
Grease a round cake pan with a diameter of 25 cm
Sift together the flour and yeast
Beat the butter or margarine in a large bowl until creamy
Add the granulated sugar, eggs, and grated orange zest
Beat for 3 minutes
Mix in the orange zest and beat again
Alternately add the flour mixture and the freshly squeezed orange juice
Beat on low speed to combine
Pour the batter into a prepared cake pan
Bake in a moderate oven for about 1 hour, or until a toothpick inserted near the center comes out clean
Let cool for 10 minutes before removing from the pan
Sift off any excess sugar
If desired, dust with confectioner's sugar before serving
Variation: Chocolate Cake - Use milk instead of orange juice and omit the grated orange zest
Reduce flour to 2 1/2 cups and add 1/2 cup unsweetened cocoa powder.
