Orange Cake, Ancona-Style
Orange cake is a terrific dessert to serve after the rich, meaty stews of winter: boeuf bourguignon, short ribs, lamb tagine. The method that Marcella Hazan uses here — poking holes into the cake and letting orange syrup seep in — has a similar effect to brining: what would otherwise be a dry cake becomes flavorful, fragrant, and juicy. And it’s even better than brining, because it always works, takes no time, and also makes the cake last longer. Mark Bittman
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