Gateau A L'Orange
|Flour||4 1⁄2 Ounce|
|Grated orange rind||1|
|Orange juice||4 Tablespoon|
|Butter||4 Ounce, melted|
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
With the butter, grease a loose bottomed 7 inch cake tin.
Sprinkle in the tablespoon of flour and tip and rotate to distribute the flour evenly.
In a heatproof bowl, combine the eggs and sugar.
Place the bowl in a pan of hot water, and put over low heat.
Whisk the eggs and sugar with a wire whisk or rotary beater until the mixture is light and pale and will make a ribbon trail on itself when the whisk is lifted.
Remove the bowl from the heat and continue beating until the mixture is cool.
Using a metal spoon fold in the orange rind and juice.
Sift the remaining flour on to the surface of the egg mixture and gently fold it in.
Pour the melted butter gradually into the mixture and fold and cut it in gently until it is all absorbed.
Pour the mixture into the cake tin.
Set the tin on a baking sheet and place it in the centre of the oven.
Bake for 20 to 30 minutes, or until the cake will spring back when lightly pressed.
Remove the cake from the oven and allow it to cool for 5 minutes.
Turn the cake out on to a wire rack to cool.