Southern Italian Desserts

Step 1

Preheat the oven to 375°F (190°C) with a rack in the center of the oven. Butter and flour a 10-inch (12-cup) ciambella, Bundt, or tube pan, knocking out the excess flour.

Step 2

Stir together the flour, baking powder and ½ teaspoon of the salt in a bowl. In another bowl, whisk together the egg yolks and 1¼ cups of the sugar until thick. Whisk in the olive oil, orange zest, 1½ cups of the orange juice, and the orange extract, if you are using it. Stir in the flour mixture just until it is combined.

Step 3

Beat the egg whites with a pinch of salt in the bowl of a stand mixer at medium-high speed until medium-firm peaks form that are not at all dry. Use a large spatula to gently fold the egg whites into the batter. Fold in the candied orange peel. Spread the batter evenly in the prepared pan.

Step 4

Bake until the top of the cake splits and begins to turn golden, about 40 minutes. A toothpick inserted into the cake should come out clean.

Step 5

Let the cake cool in the pan until you can easily handle it, about 20 minutes. Unmold the cake onto a wire rack top side up and place the rack over a rimmed baking sheet. (When using a ciambella pan, the cake is traditionally served split side up.) Let the cake cool completely.

Step 6

To make the soaking syrup, strain the remaining ½ cup of orange juice into a small bowl and stir in the remaining 2 tablespoons of sugar until it dissolves. Slowly pour the syrup evenly over the top of the cake, allowing it to soak in as you pour. Use a pastry brush to brush the remaining syrup all over the outside of the cake.

Step 7

To serve, cut the cake in slices using a thin, sharp knife or serrated knife. Store leftovers at room temperature, well wrapped, for up to 2 days, or freeze for up to one month.