Requires: 24cm round cake pan, electric mixer (or hand beater)
Using an electric mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the sugar, one tablespoon at a time, beating well after each addition.
Use a wooden spoon to stir in the flour, one tablespoon at a time. You want to see air bubbles rise to the surface of the cake mixture before adding additional tablespoons of flour. Stir in the orange zest and orange juice. Then stir in the margarine (or butter) until well combined. Stir the sifted baking powder and orange essence into the cake mixture.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties, and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Pour the cake mixture into the prepared cake pan. Bake for 25-30 mins or until a skewer inserted in centre comes out clean. Allow the ciambella (cake) to cool in the cake pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the orange syrup, combine the water, Orange Liqueur and sugar in a small saucepan over low-medium heat. Bring to the boil, then remove from the heat. Set aside to cool.
Once completely cooled, slice the whole cake in half horizontally. Place the bottom cake layer onto a serving plate. Brush or spoon half of the orange syrup over the bottom cake layer. Set aside the top half. Use a spatula to spread the whole jar of sweet orange marmalade over the bottom half of the cake. Place the remaining cake on top of the marmalade layer. Brush or spoon the remaining orange syrup on top of the cake. Dust with sifted icing sugar (confectioners’ sugar) on top of the Ciambella all’arancia con marmellata (orange cake with marmalade) before serving – buon appetito.
100g water|30g Orange Liqueur (such as Cointreau)|20g sugar