Step by step

Stir the eggs into the mixture one by one. Butter a 22cm mould with high sides, sprinkle in some sugar, and then pour in the mixture. Place the mould in a large saucepan into which you have added water so that it comes half way up the sides of the mould. When the water starts to boil, cover the mould with a small lid and lower the heat until it’s just simmering. Cook the cake for 45-60 minutes then do the toothpick test – it should come out clean.

When working with the citrus fruit zest, such as lemon or orange, but also with mandarins and clementines, always take care not to use the white part, or pith. It is bitter and indigestible.
Aranciotto is a dessert specialty from Sicily, a region famous for its delicious oranges that are the envy of the world. And in the town of Cefalù (PA) there is a town called Aranciotto.


apulian product pasta rice