Easy Bahia Orange 'Piscininha' Cake Recipe with Natural Juice Glaze

The 'Caminhos do Campo' program, featured on g1 PR, is sharing a recipe for a unique Bahia orange 'piscininha' cake. This cake is named for the pool of syrup that forms in its center, which overflows generously upon the first slice. The recipe, demonstrated by confectioner Léa Marrafo, highlights the distinct aroma of the Bahia orange, a significant fruit during Paraná's winter season.

Key ingredients for the cake batter include one whole egg, four egg yolks, four egg whites (whipped to peaks), two cups of sugar, six tablespoons of margarine, one cup of milk, three cups of wheat flour, one tablespoon of baking powder, and three tablespoons of Bahia orange zest. For the glaze, the recipe calls for 1.5 cups of fresh Bahia orange juice, one cup of sugar, one tablespoon of cornstarch, and three tablespoons of Bahia orange zest.

The preparation involves whipping egg whites to stiff peaks and setting aside. Separately, combine the whole egg, yolks, margarine, and sugar into a light, homogeneous cream. Gradually incorporate milk and flour, mixing until the batter is smooth. Fold in the orange zest, then gently mix in the whipped egg whites, followed by the baking powder. Pour the batter into a 'piscininha' cake pan (with a central cavity) greased and floured, or a standard cake pan. Bake in a preheated oven at 200°C (392°F) for 30-40 minutes until golden and firm. For the glaze, combine orange juice, sugar, and zest in a saucepan, dissolving cornstarch in a small portion of the reserved juice before adding it to the pan. Cook over medium heat, stirring constantly, until thickened. Allow both the cake and glaze to cool before inverting the cake and pouring the glaze over it.