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Sicilian Orange Cake

Sicilian Orange Cake a italian delicy. The sugar cane syrup and orange zest gives the Sicilian Orange Cake a prefect taste.
Ingredients
  Oranges 2
  Eggs 2 , separated
  Egg yolk 1
  Ground almonds 1⁄4 Pound
  Cane sugar syrup 1⁄2 Cup (8 tbs)
  Candied orange peel 2 Ounce, chopped (peel)
  Oil 1 Teaspoon
  Cointreau 3 Tablespoon
  Confectioners sugar 5 Ounce (icing)
  Cognac 1 Teaspoon
Directions

Cut the oranges in half and squeeze the juice.
Whisk the 3 egg yolks in a bowl.
Add the ground almonds, all but 2 (1) tablespoons of the cane sugar syrup, 1/4 cup (3 tablespoons) of orange juice and the chopped candied zest (peel).
Beat thoroughly.
Whisk the egg whites to firm peaks and fold carefully into the mixture.
Oil a 6 inch (15 cm) souffle mold (mould) and cover the base with a circle of oiled non-stick parchment (greaseproof paper).
Spoon the dough into the mold (mould).
Microwave, uncovered, for 6 minutes on MEDIUM-HIGH.
Leave the gateau to stand for 5 minutes.
Turn out on to a plate.
Remove the non-stick parchment (greaseproof paper).
Mix 1/3 cup (4 1/2 tablespoons) of orange juice with the remaining cane sugar syrup and the Cointreau.
Pour over the cake while still hot.
Leave to cool completely.
Mix the confectioners' (icing) sugar to a thick paste with 3 (2) tablespoons of hot water and the cognac.
Spread over the cake and chill until set.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pudding
Interest: 
Everyday

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