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Orange Slices

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  Butter 100 Gram, softened (8 Tablespoon)
  Vanilla sugar 25 Gram (2 Tablespoon)
  Sugar 120 Gram (1 Cup)
  Salt 1 Pinch
  Eggs 3 , separated
  Oranges 2 , grated
  Orange juice 1 Cup (16 tbs)
  All purpose flour 90 Gram (2/3 Cup)
  Baking powder 1 Teaspoon
  Ground almonds 100 Gram (1 Cup)
  Orange jelly/Marmalade 200 Gram (2/3 Cup)
  Powdered sugar 200 Gram, sifted (1/3 Cup)
  Orange juice 50 Milliliter (Scant 1/4 Cup)
  Cointreau 1 Tablespoon

Grease and flour a 13x9-inch (33x23-cm) cake pan.
Preheat oven to 400°F(205°C).
To make cake, cream butter, vanilla sugar, half the unflavored sugar and salt in a large bowl until pale and fluffy.
Beat in 4 egg yolks one at a time.
Add orange peel and juice.
Beat egg whites until stiff; beat in remaining unflavored sugar.
Fold egg white mixture into creamed mixture.
Sift flour with baking powder.
Stir in almonds; fold into egg mixture.
Spread batter evenly in prepared cake pan.
Bake 10 minutes or until a wooden pick inserted in center comes out clean.
Cool slightly in pan then turn out onto a rack to cool completely.
Cut cooled cake horizontally into 2 layers.
Join layers together with orange jelly or marmalade.
To make frosting, combine powdered sugar, orange juice and Cointreau in a small bowl.
Pour frosting over cake.
Cut into slices when frosting has set.

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