Steamed aranciotto

Warm milk, bringing it to a boil.

Meanwhile, blend the ladyfingers, then sift the powder in a bowl, blend the remaining crumbs and put them in again.

Sift this powder biscuits on the cocoa and add the sugar and grated orange zest, mixing well ingredients.

Pour over the milk, causing it to go down to the wire and stirring constantly with wooden spoon; Let the mixture cool and add one at a time the eggs, not joining the next if the old one is well-worked.

Grease a mould with a diameter of 21-22 cm, with high walls; spolverizzatelo of sugar and pour the mixture in it.

Place it in a pan where you can place a wire rack in order to keep the mold off the bottom, and put in casserole how much water it just to get halfway up the mould.

Place everything on fire and when the water will lift the boil with the Pan, lower the heat to a boil just mentioned and cook the cake for 30 minutes, or until a toothpick in the dough by placing this will dry.

Sfornatelo then on a wire rack and let it cool.

Meanwhile prepare the garnish.

Live peeled an orange, cut into slices and remove the seeds.

squeeze the other and make a killing in the orange juice.

In a nonstick pan, pour the orange juice and sugar, add 5 cl of water and heat until a syrup is formed.

Remove from heat and place in pan with slices of Orange.

Put on the heat and cook for 5 minutes or until orange slices will not cooked and slightly glossy.

Shortly before turning off, flavored with orange liqueur.

The aranciotto decorated with drained orange slices from syrup.

NB.

This cake is excellent even by removing the seal and the orange zest in the dough and served on a bed of crème anglaise or whipped cream.