| Orange Cake |
printTo serve with: Château de Rolland Barsac Sauternes
Ingredients:
- 180 gr (6.35 oz) flour + 20 gr (1 oz)
- 180 gr (6.35 oz) caster sugar + 20 gr (1 oz)
- 180 gr (6.35 oz) butter + 20 gr (1 oz)
- 3 eggs
- 1 orange
- 1 tablespoon orange liqueur (Grand Marnier)
- 1 tablespoon baking soda
For the decoration
- 1 orange
- 50 gr (2 oz) crystallized orange peels
- 30 gr (1 oz) icing sugar
Recipe:
Take the butter out of the fridge, so it gets softer before making the cake. Grate the peel and press the orange. Grease a high-edged baking tin and place it in the fridge. Heat up the oven [180 °C (th.6); 400-425 ° F].
Beat the butter cut in pieces in a bowl, in order to make it creamy. Add caster sugar and beat the mixture. When it is light and foamy, add the eggs, one by one. Let the mixture be flat before adding next egg.
Pour the orange juice and the liqueur. Add carefully flour and baking soda and the grated peel. Take the tin out of the fridge and pour the ounce caster sugar and the ounce flour. Shake the tin in all directions so a thin layer covers the bottom and the edges. Turn the tin upside down to remove exceeding sugar and flour.
Add the mixture in the tin. It must be filled up to 2/3 of it, so the cake can swell without overflowing. Put it in the oven for 45 minutes.
Turn out the cake and put it on a grid. When it has cooled down, put it on a plate. Sprinkle the cake with icing sugar and decorate it with orange pieces and crystallized orange peel.
Serve it with vanilla custard and cool CHATEAU DE ROLLAND SAUTERNES.