Not very appealing, is it? The flavor is good but the cake is a 1" high disc of rubber--not at all like the light, slightly dry cake I had in Catania. I am at a loss as to what went wrong, and I apologize to anyone who tried this recipe on my recommendation. It's a puzzle to me: all my ingredients were fresh; it's true that I interpreted a "bicchiere" of orange juice in the original recipe to mean a "glass" which I assume is about 8 oz; my oven (as you know) is new; I converted the amounts in the recipe to standard and re-checked the amounts; I even made the cake a second time using more baking powder, less butter, and creaming the eggs, butter and sugar together first; and I used a smaller diameter pan; and I used 1/2 the amount of orange juice!
But the second result is pretty much the same, a little bit higher but with that same dense, rubbery consistency. Can anyone help? I'd love to know what went wrong. I'm going to contact La Vetreria and try to get to the bottom of this. I'll let you know.
Mi dispiace molto.
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