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.

Step 8

Use a paring knife to cut the peel from the orange, pith and all, in wide strips running from top to bottom. They will have an elongated diamond shape, about 1 inch at the widest point.

Step 9

Put the peels into a large soup pot and cover them generously with cool water. Bring to a boil, boil for 2 minutes, and drain. Repeat the boiling and draining twice more. Return the peels to the pot, cover with cold water until cool enough to handle, then drain.

Step 10

Lay one strip skin side down on a flat surface and use a paring knife running parallel to the rind to cut away most of the white pith inside, leaving about ⅛ inch of pith along with the peel. Repeat with the remaining strips. (Discard the trimmings.) Return the peels to the pot, cover with cold water, and blanch two more times as before, for a total of five blanchings. Drain the peels and set aside.

Step 11

Stir the sugar, lemon juice, and water in the pot. Bring to a boil and simmer for 15 minutes to slightly thicken the syrup. Add the peels and cook until they are shiny and translucent, about 1 hour. Remove the pot from the heat and let the peels plump in the syrup overnight.

Step 12

Transfer the peels to a wire rack set over a rimmed baking sheet to dry. As you remove each peel from the syrup, run it between your thumb and forefinger to squeeze any excess syrup back into the pot. When the peels are no longer tacky—24 to 48 or more hours later—transfer the peels, a few at a time, to a shallow bowl of sugar, tossing to coat them well. Return the peels to the rack to dry overnight.

Step 13

Transfer the peels to an airtight container with parchment paper separating the layers and store in the freezer, where they will keep for at least a year.