Francesca's Neapolitan Orange Cake Francesca Zambello For the cake: 3 eggs 1 cup and 2 Tbsp. white sugar 1¾ cups flour (white or whole wheat) 2½ tsp. baking powder ⅓ cup soft butter ⅓ cup Greek yogurt, FULL FAT 1 large organic orange For the glaze: Juice from a second large organic orange ⅓ cup white sugar convectioner's sugar for dusting the top Preheat the oven to 350o. Wash and peel the first organic orange and remove the seeds but keep the orange whole. Juice the second orange for the glaze. Spray an 8-inch or 9-inch baking pan with oil and line the bottom (and sides if you wish) with parchment paper. Put the sugar and eggs in a large bowl and beat with mixer until fluffy. Sift in the baking powder and flour, then mix in the butter and yogurt until all blended. In a food processor, purée the entire orange. Mix the orange purée into everything. Pour into pan and bake for 50 - 60 minutes. Once done, cool and make the glaze. Heat sugar and juice until syrupy and brush onto the cake. Gently sift some confectioner's sugar onto the top, if desired. Serve with fresh coffee.

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