Try this Quattro quarti agli agrumi recipe, or contribute your own.
- 3 uova
- 1 pizzico di sale
- 50 g di scorza di arancia candita
- 160 g di zucchero di canna
- 200 g di farina di grano tenero tipo 1
- 180 g di mascarpone
- scorza grattata di 2 arance e 1 limone
- 1 cm di zenzero grattato
- 1 pizzico abbondante di cannella
- 10 g di lievito per dolci
- 40 g di scorza di arancia candita
- 40 g di scorza di cedro candita
- succo di 1/2 arancia
- 200 g di zucchero a velo
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 - 10 (110g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Monta le uova con lo zucchero. Aggiungi il mascarpone, la farina setacciata con il lievito e il sale, la scorze di arancia e limone grattate, lo zenzero grattato, la cannella, la scorza di arancia e cedro candite, tagliate a cubetti.
- Lascia riposare il dolce in frigo per qualche ora, poi versalo in uno stampo da plum cake foderato di carta da forno.
- Scalda il forno a 180°C e cuoci il quattro quarti per circa 55 minuti, finché non sarà gonfio e dorato e asciutto dentro.
- Mentre il dolce raffredda prepara la glassa mescolando lo zucchero a velo con il succo di arancia. Lascialo cadere sul dolce e decoralo con fettine di scorza di arancia candita.
Eggs provide the structural foundation of this cake, trapping air during the initial mechanical whipping phase to create a foam that acts as the primary leavening agent alongside the baking powder. Mascarpone introduces high fat content that coats the flour proteins, inhibiting extensive gluten development and yielding a remarkably tender crumb despite the use of type 1 soft wheat flour. Whisking the eggs and brown sugar thoroughly until pale and voluminous incorporates the necessary oxygen cells that will expand under the steady thermal application of an 180 degrees Celsius oven environment. Resting the batter in the refrigerator for several hours prior to baking allows the starches in the flour to fully hydrate and the fats to firm up, resulting in a more even vertical rise and a domed center when transferred to a lined plum cake pan for the fifty-five minute duration.
Maximizing Second-Day Textures
Dense cakes containing citrus zests, candied citron, ginger, and cinnamon improve significantly after resting for twenty-four hours because moisture redistributes evenly throughout the crumb and aromatic essential oils fully saturate the surrounding fats. Wrapping the cooled loaf tightly in plastic wrap prevents staling by slowing down starch retrogradation while maintaining the integrity of the powdered sugar and orange juice glaze. Slicing the cake on the second day reveals a firmer structure that holds sharp edges without crumbling awkwardly on the plate. When storing leftover portions at room temperature, consume them within a three-day window to maintain optimal moisture levels without sacrificing the crisp texture of the candied orange garnish.
- If the glaze runs off the sides immediately, the cake is still too warm; let it cool completely until an internal touch test reveals no residual heat.
- Should the top brown too quickly before the center reaches dryness, tent the plum cake pan loosely with aluminum foil for the final fifteen minutes of baking.
- Stiff batter consistency directly correlates to the cold temperature of the mascarpone, so ensure ingredients are incorporated gently to avoid deflating the egg foam.
