Recipe by: Catia Camillini
Source: Family recipe
Serves: 8


  • 150gr Plain Four
  • 100gr Top Flour
  • 100gr Butter
  • 150gr Sugar
  • 3 yolks
  • 3 egg whites
  • 16gr Baking Powder
  • 200gr Orange Juice
  • 4 Orange, zests
  • 1 tablespoon Contreau
  • Salt

Ingredients for the Syrup

  • 50gr Sugar
  • 100gr Orange juice, filtered


  • Preheat oven at 170°C.
  • Grate the zest and squeeze the juice from the oranges, set aside.
  • Divide egg yolks and whites.
  • Beat well yolks and sugar.
  • Add the soft butter and mix well until soft.
  • Add zests, juice and liquor.
  • Add in three times the flours and baking powder sifted together.
  • Add the whites hard mounted with the mixer.
  • Butter and flour a baking tin of about 22 cm and pour the batter.
  • Place in oven for about 40/45 minutes.
  • Insert a toothpick or fine skewer, it should come out clean.
  • While the cake cooks, place in a pan the sugar and juice. Bring to a light boil until thickened, then, let it cool.
  • Once ready, let cool the cake slightly and pour over the syrup.

Download PDF version here: Catia Camillini – Orange Cake with Syrup