Procedure:

In a bowl break the eggs and mix, add the sugar, still mixing add the flour, juice of the oranges, orange oil and finally the baking powder. Bake at 180°C for about 30-35 minutes. Take out of the oven as soon as it cools completely.

Cream procedure:

In a bowl put cream, mascarpone and powdered sugar and whisk. Cut the cake in half (no need for wetting as it is already soft) and add the whipped cream. Top with the other half of cake and sprinkle with plenty of powdered sugar 

Procedimento:

Preriscaldare il forno a 175°C. Imburrare e infarinare uno stampo a ciambella di 23 cm. Sbattere le uova con lo zucchero fino a renderle chiare e spumose. Unire al composto l’olio ai frutti di bosco, lo yogurt e mescolare quanto basta per amalgamare.

Add the flour (a little at a time), vanillin and finally the baking powder, mixing until combined.  Pour the mixture into the cake pan.  Bake for about 45 minutes or until inserting a toothpick comes out clean. Allow to cool and sprinkle with powdered sugar.

Start by whipping the eggs in a planetary mixer with the whisk hook. Gradually increase the speed and add the sugar one tablespoon at a time. It will take about 10 minutes to obtain a light, frothy mass that has tripled in volume. The same operation can, of course, be done with a pair of electric whips. Pulverize the almonds in the mixer together with the starch or starch, powdered sugar, baking powder and pinch of salt. Finely grate the white chocolate and lemon zest and add to the almond mixture.

Using a spatula, amalgamate the almond and white chocolate mixture with the eggs a little at a time; incorporate with gentle, bottom-up movements. Then pour in the almond oil and limoncello in a trickle, continuing to mix briefly until the mixture is smooth.

place whole eggs in a bowl and add grated lemon zest, work with electric whisk and add sugar, whisk again and until frothy. also add the oil, whisk until smooth.  

now add the room temperature water, still working with the whips. add the flour a little at a time and mix again with the whips. finally add the baking powder and add the bitter cocoa and mix for a few seconds. 

Crack the eggs, mix and add the sugar and flour.  Combine the orange oil, milk and baking powder and continue mixing to make a thick, smooth mixture.

Butter a cake pan and flour it or oil it and pour in the cake mixture. Bake at 180° for 25 to 30 minutes. Always do the toothpick test before baking to check if it is cooked on the inside as well. Let the cake cool completely before dusting it with powdered sugar.

Procedure:

Start by breaking up the dark chocolate and place it in a small pan on the stove in a bain-marie. When it is about half melted, remove it from the heat and add the almond oil. The consistency should be fluid. If you prefer, you can perform the same operation by employing the microwave oven. While the mixture cools slightly, whisk the eggs with the sugar until light and fluffy. Add the whipped eggs, Marsala and cocoa to the melted chocolate.

Mescolare bene e con delicatezza per amalgamare tutti gli ingredienti. Imburrare e infarinare uno stampo a cerniera di 24 cm di diametro e versatevi l'impasto. Al posto della farina potete utilizzare il cacao amaro in polvere.