Italian Orange Pie
10 servings
90 minutes
Italian orange pie is an exquisite treat filled with the sunny energy of the Mediterranean. Its roots lie in traditional Italian baking, where citrus fruits play an important role due to their fresh, rich aroma. This pie delights with its tender texture and harmonious blend of sweetness and a hint of orange tartness. Polenta adds a light graininess, giving the pastry a unique character. It is especially good in the morning with a cup of aromatic espresso or as an elegant dessert after dinner. The orange juice soak makes the pie even juicier, revealing its flavor in all its depth. It is not just baked goods but a piece of sunny Italy on your table, evoking memories of sea breezes and cozy trattorias.
1
Preheat the oven to 160 degrees.
2
Line the bottom of the mold with parchment paper. Grease the sides of the mold with oil.
3
Melt the butter in the microwave (Be careful! The butter may overflow if overheated). Whip the butter with sugar. Whip very well.
- Unsalted butter: 250 g
- Sugar: 200 g
4
Add the eggs one by one and mix thoroughly.
- Chicken egg (large): 4 pieces
5
Add dry ingredients: 140 grams of polenta, 200 grams of wheat flour, 2 teaspoons of baking powder. Add finely chopped zest and juice to the dry ingredients (measure out 100 ml for soaking in advance). Mix well with a blender.
- Polenta: 140 g
- Wheat flour: 200 g
- Baking powder: 2 teaspoons
- Orange zest: 2 pieces
- Freshly squeezed orange juice: 200 ml
6
Pour the batter into the mold. Bake for about 50 minutes at 160 degrees. You can check readiness by inserting a toothpick into the pie: if it comes out clean, the pie is ready.
7
While the pie is baking, prepare the soaking syrup by mixing 4 tablespoons of sugar and 100 ml of orange juice. Heat on the stove for 5 minutes without boiling. Let it cool slightly and pour over the pie.
- Sugar: 200 g
- Freshly squeezed orange juice: 200 ml