From gardens to alleyways, from orange groves to confectioneries: a brief journey through Liguria, guided by its oranges—plus, an exciting new guide in the making.
Thank you, Erica for all of the delicious recipes and interesting information that you have shared. This is an amazing cake! I am better at pasta and sauces than baking, but this brings that same smile to my face. I thought that you may be interested in hearing that I made one version using 3/4 tsp Fiori di Sicilia in place of the orange blossom water. Wow! An amazing option to try, if you feel creative sometime. Your recipe remains outstanding and worth everyone's time in making it!
Yes, I believe there is similarity to zagare (orange blossoms). My understanding is that it is a combination of strong orange and other citrus extracts, along with a hint of vanilla. A much stronger extract than regular orange blossom water, hence used in smaller portions. The smell and taste are amazing, a little different from pure orange blossom water. A matter of individual preference, of course.
Lovely reading about the oranges of Liguria! I am going to make this cake and one day, I hope to visit this lovely area, until then, your writings are a window through which I enjoy looking. ❤️ Thank you so much!
Thank you for not putting up a paywall. I loved this essay and am going to make the cake! I’ve never been to Genoa but you have gotten me excited about going there.
Ciao Enrica! So excited about your Genoa food guide! Do you also do food tours? We come to Ligurua levante quite often. Do you know where I could find this bitter orange blossom water and what its called in Italian? The cake seems like a citrus dream!
Fantastico! Uso spesso la sua ricetta per farinata (a Seattle!) e ho preso un corso di cucina online durante Covid, adesso voglio tornare a Genova per questo giro (e perché ci ha il mio gelateria preferita).
Thank you again to bring me to Liguria..question about the size of the pan. I think the cake is 10 cm thick and 28 cm width? Or can i also bake it in a 20cm pan and that the cake is thicker (needs longer in the oven ofcourse, i understand that🤪)
Thank you, Erica for all of the delicious recipes and interesting information that you have shared. This is an amazing cake! I am better at pasta and sauces than baking, but this brings that same smile to my face. I thought that you may be interested in hearing that I made one version using 3/4 tsp Fiori di Sicilia in place of the orange blossom water. Wow! An amazing option to try, if you feel creative sometime. Your recipe remains outstanding and worth everyone's time in making it!
Fiori di Sicilia maybe are zagare? They are always bitter orange blossoms!
Yes, I believe there is similarity to zagare (orange blossoms). My understanding is that it is a combination of strong orange and other citrus extracts, along with a hint of vanilla. A much stronger extract than regular orange blossom water, hence used in smaller portions. The smell and taste are amazing, a little different from pure orange blossom water. A matter of individual preference, of course.
Lovely reading about the oranges of Liguria! I am going to make this cake and one day, I hope to visit this lovely area, until then, your writings are a window through which I enjoy looking. ❤️ Thank you so much!
Oh, thank you. I love to open windows 😉
Thank you for not putting up a paywall. I loved this essay and am going to make the cake! I’ve never been to Genoa but you have gotten me excited about going there.
Thank you! Let me know about the cake, I really love it!
Ooh, I can’t wait to try your recipe. Sadly I don’t have any orange blossom water, is there a way to create it?
Ciao Enrica! So excited about your Genoa food guide! Do you also do food tours? We come to Ligurua levante quite often. Do you know where I could find this bitter orange blossom water and what its called in Italian? The cake seems like a citrus dream!
The orange blossom water is called acqua dí fiori d’arancio amaro
Grz! X
Ciao Lolly, indeed I riun Genoa food tours regularly! https://www.asmallkitcheningenoa.com/genoa-food-tour/
Fantastico! Uso spesso la sua ricetta per farinata (a Seattle!) e ho preso un corso di cucina online durante Covid, adesso voglio tornare a Genova per questo giro (e perché ci ha il mio gelateria preferita).
Yippeeeee! :-)
Thank you again to bring me to Liguria..question about the size of the pan. I think the cake is 10 cm thick and 28 cm width? Or can i also bake it in a 20cm pan and that the cake is thicker (needs longer in the oven ofcourse, i understand that🤪)
I use a 26 cm pan. You are right, the wider the thinner!
This looks so delicious. But I’m not sure about the flour - does it get added with the baking powder? Thank you
OMG, just noticed the flour is missing in the recipe !! Add it after the eggs and sugar!
Add the baking powder at the end, just before pouring the batter in the pan!
I cannot see a reference to when the flour is added - I think it is missing. Thanks
Thanks, Enrica
Oooh, I am making this today to take to a dinner. La faccio oggi per portare dagli amici!
Grazie!! Speriamo di fare bella figura 🤣
Ce la farò! 🤞😁😂
Absolutely!! My favorite!! Love citrus in every way!!!
I am a little confused: What happened to the flour?
Love, Katrin
After the eggs and sugar are beaten.
I would love to make this - is the flour added after the first step?
The flour… I forgot it!!! Add it just after beating eggs and sugar!
🤣 so easily done when you know something off by heart. Have you ever tried making it with almond flour instead?