Surprisingly light and airy, the cake on its own would make a delightful snack or breakfast treat. Brush on the glaze and pile on the whipped cream, though, and you have an impressive dessert.
Make Ahead Tips
After glazing, the cake can be wrapped in plastic and kept at room temperature for up to 2 days before serving.
Give whipped cream a boozy boost—and more orange flavor—by adding 1 Tbs. Grand Marnier or similar liqueur while whipping.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The cake took longer to bake than expected, but came out OK. I thought it was a bit dry, and the glaze stayed on top, so next time I'll cook the glaze shorter time so it soaks into the cake more. We actually made more syrup, adding Triple Sec, and spooned some over slices at serving.
Excellent cake. Followed directions exactly. I would probably put a parchment collar on the pan. The cake did not overflow however it did roll on the top of the pan a little. I used the correct size pan but it was not a spring form - it had a push up bottom only.
This was a perfect cake for me. The crispy-ness of the cake and that sensation glaze. I loved it.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?