for a cake tin of about 22 cm

  • 1 large orange juice
  • 1/2 small lemon (from Sorrento)
  • 3 eggs
  • 30 g sugar plus one spoon
  • 80 g of flour 0
  • 20 g of starch
  • 2 tablespoons Sorrento orange oil by Frantoio Gargiulo
  • 6 g of baking powder
  • 1 teaspoon of orange flavour (or grated orange peel)
  • 1 pinch of salt


Sift the flour with the yeast and salt, wash the citrus fruit well and after having obtained the juice , mix everything. After dividing the egg yolks from the egg whites, whisk the first egg yolks with the 30 g of sugar. Add the oil and aroma, sifted flours, 3 tablespoons of mixed juice and finally the egg whites. Anoint a cake pan of about 22 cm, pour in the mixture and cook at 180° for 25/30 minutes. Meanwhile put the remaining juice in a pan with the remaining sugar and boil for a few minutes, until you get a syrup. As soon as the cake is ready, once it is baked and left intact, pierce the surface with a stick and sprinkle with syrup, distributing it well. Cut it out only once completely cold.