Cookbook Review: Grace’s Sweet Life with Orange Cake Recipe

Grace’s Sweet Life Cookbook

The Grace’s Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli cookbook by Grace Massa Langlois is a treasure of Italian homemade desserts for both the experienced and novice baker.

Chapters and Recipes

Basics

Listed below are the remaining chapters with featured recipes:

Cakes and Cheesecakes:

• Torta all`Arancia
• Abruzzo Sweet Cheesecake
• Torta Paradiso
• Seven-Layer Cake

Mini Desserts

• Mini Chocolate and Vanilla Bavarian Cakes
• Pear and Chocolate Cake
• Mini Lemon Mousse Cakes with Limoncello-Lemon Jelly

Cookies and Confections

• Italian Peach Cookies
• Soft Amaretti Cookies
• Almond and Hazelnut Nougat

Pies and Tarts

• Strawberry Tart with Lightened Pastry Cream
• Chocolate, Caramel and Hazelnut Tartlets
• Apple Pie with Calvados

Pastries and Fried Desserts

• Sicilian Cannoli
• Italian Cream Filled Doughnuts
• Italian Honey Balls

Creams, Custards, Mousses and Souffles

• Panna Cotta with Raspberry Jelly
• Profiteroles with Chantilly Cream
• Dark and White Chocolate Mousse

Frozen and Fruit Desserts

• Strawberry, Vanilla and Chocolate Semifreddo
• Lemon or Orange Sorbet
• Figs with Zabaghlione Cream

Tested Recipes

Soft Amaretti Cookies (Amaretti Morbidi) 

Family members always would bring trays of these cookies to add to the dessert table during the holidays or special occasions.  This recipe brings back childhood memories of grabbing a few cookies off the trays when no one was looking because I couldn’t wait until dessert time to eat them.  They were so good!

This recipe is easy to make using only a few ingredients.  I followed the instructions to the letter and as a result, my cookies turned soft and chewy with a wonderful almond flavour.

The amaretti didn’t last long in my household and I had requests to bake many more batches.

Torta all’Arancia (Orange Cake) 

This cake, moist and delicious with a burst of orange flavour, has become a family favourite. It is the perfect cake to serve with coffee or at any time.  You just can’t have only one slice.

Torta Alla Arancia (Orange Cake) Recipe

Makes 1 (10-inch) cake

Ingredients:

Uno – Cake

• 6 large eggs
• 2 cups (250 g) all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (120 ml) vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup plus 2 tablespoons (255 g) superfine sugar, divided
• grated zest of 2 oranges
• 1 cup (240 ml) freshly squeezed orange juice
• ¼ teaspoon cream of tartar

Due – Syrup

• 1½ cups (355 ml) freshly squeezed orange juice
• ½ cup (113 g) superfine sugar
• zest of 1 orange in large strips (make sure no pith is attached)
• ½ vanilla bean, split and seeded
• 2 to 3 tablespoons Cointreau or other orange liqueur

Uno – To make the cake

1. Separate the cold eggs. Place the yolks in a large bowl and the whites in a stand mixer. Cover each bowl with plastic wrap and allow the eggs to come to room temperature, about 30 minutes.
2. Preheat the oven to 350°F (180°C). Very lightly coat with butter the bottom and sides of a 10-inch tube pan with feet and removable bottom. .
3. Using a fine-mesh sieve, sift together the flour, baking powder, and salt into a medium bowl. Whisk to combine well.
4. Use a handheld mixer to beat the egg yolks, oil, vanilla, and 1 cup (225 g) sugar on medium speed until light and fluffy, about 2 minutes.
5. Beat in the orange zest and juice.
6. Reduce the mixer speed to low and gradually add the flour mixture, beating to just combine (do not over mix).
7. In a stand mixer fitted with the whip attachment, beat the egg whites to stiff peaks, beginning at low speed and gradually increasing to medium-high. When the whites are foamy, add the cream of tartar. At the soft-peak stage, add the remaining 2 tablespoons (30 g) sugar.
8. Using a large flexible spatula, fold one-third of the egg whites into the egg yolk mixture to lighten the batter, then carefully fold in the remaining egg whites until just combines.
9. Pour the batter into the prepared pan, spreading it evenly with an offset spatula.
10. Bake until golden and a cake tester inserted into the center comes out clean, 50 to 60 minutes.
11.  Remove from the oven and immediately invert the pan onto a wire rack. Let the cake cool completely in the pan upside down on the rack.
12. While the cake bakes, prepare the orange syrup.

1. In a small saucepan over medium heat, bring the orange juice, sugar, orange zest, and the vanilla bean and seeds to a simmer, stirring until the sugar dissolves, about 5 minutes.
2. Reduce the heat to low, add the liqueur, and continue to simmer until the syrup reduces and thickens slightly about 5 minutes.
3. Remove from the heat and strain the syrup through a fine-mesh sieve into a pourable container. Allow the syrup to cool slightly.

1. Flip the cake pan over, carefully run a thin knife around the edges of the pan, and turn the cake out onto a serving plate or cake stand.
2. To serve, place the cake on dessert plates and serve with warm orange syrup.

Bookshelf Worthy?

If you love Italian desserts, Grace’s Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli should be part of your cookbook collection. The recipes are authentic and delicious.  I am looking forward to making the many recipes I have bookmarked in this cookbook.

About the Author

Grace was born in Canada and grew up in a home deep-rooted in Italian culture and traditions. She learned how to cook and bake from her mother and encouraged by her children to share her passion for food.  Grace’s Sweet life is her first cookbook.

Acknowledgement

Copyright text © 2012 by Grace Massa Langlois.. Photographs Copyright © 2012 by Liana Massa. Recipe and photos included by permission of © 2012 Ulysses Press.

Disclosure

Ulysses Press sent me a copy of the cookbook to review.

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