Comments on: Italian Orange Cake with Blueberries

By: Marisa

Marisa — Fri, 26 Apr 2024 20:25:08 +0000

In reply to Mary Jane. Mary Jane, the recipe is a step-by-step guide on first whisking the dry ingredients and combining the wet ingredients in separate bowls then setting both bowls aside while you mix the oil and sugar followed by beating in the eggs. Then you'll stir in the zest. Then in step 8, it's a continuous flow in the same mixing bowl. But, on the stir mode if using a stand mixer or on low speed if using a handheld mixer. There is no need to divide the flour...I just eyeballed it. "Adding flour alternately with wet ingredients" is a term used in baking so one does not over-mix the batter and end up with a tougher cake. You're essentially taking the specified amount of the flour mixture and alternating between adding a portion of flour and wet ingredients. So you begin with some flour, then wet ingredients, more flour, the remaining wet ingredients, and finish with the remaining flour. So it's 3 dry and 2 wet. Hope this helps.

By: Mary Jane

Mary Jane — Fri, 19 Apr 2024 06:26:21 +0000

“With the mixer on stir mode, stir in the flour mixture alternately with the milk and juice mixture, making 3 additions of flour and 2 of liquids.”
WHAT???
I made this recipe.
I got to step 8 and was blown away by how incomplete the steps were.
Am I adding the flour mixture and the milk/OJ mixture to the egg mixture? Because it doesn’t say that.
Do I add more flour than 2.5 cups the recipe called for, or do I divide the flour into three and add slowly?
This recipe is confusing. It leaves alot up to interpretation and experience, and unfortunately, makes tĥis a difficult, time-consuming recipe to follow.
I ended up adding 1 extra cup of flour to the mixture and an extra cup of sugar and dusted the top with brown sugar before baking. It took about 60 minutes for it to bake, and the middle did not finish baking. So I cut the middle out and baked it for another 17 minutes on its own.
It still wasn’t sweet enough until I added the orange glaze over it and the powdered sugar.
It’s more muffin texture than a smooth cake and not sweet enough to be a cake.
But I think for a semi-sweet bread-like orange baked good, it will go well with coffee in the morning.
I would give this recipe a 4/10 on incoherent steps, and the cake itself a 7 out of 10.

By: Marisa's Italian Kitchen

Marisa's Italian Kitchen — Sun, 26 Jul 2015 04:23:59 +0000

In reply to jmalene. I just adore mother, daughter time in the kitchen and am happy to hear you are enjoying the recipes. Have a wonderful weekend?

By: jmalene

jmalene — Sat, 25 Jul 2015 23:48:19 +0000

In reply to Marisa. Have been out of town but am sitting here with my daughter looking at your blog - it makes us want to get cooking!!

By: juliemason5

juliemason5 — Mon, 20 Jul 2015 16:51:26 +0000

I love the shape of this bunt pan! It looks like a flower!