| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Finely grated carrot |
| 2 |
ts |
Grated orange rind |
| 1 |
c |
Chopped dates |
| 3 |
|
Eggs |
| 1/2 |
c |
Fresh orange juice |
| 1 |
c |
Brown sugar |
| 1/4 |
c |
Water |
| 1/2 |
c |
Orange juice |
| 1 |
tb |
Custard powder |
INSTRUCTIONS
ORANGE CARMEL SAUCE
Sift flour and baking powder into a bowl. Add sugar, carrot, orange rind,
and dates. Mix together. Beat eggs in a bowl until pale and creamy. Add
orange juice and beat to combine. Stir orange mixture into flour mixture
and stir to combine. Pour into a well-greased square baking dish. Bake at
350 F (or 180 C - depending on where you live) for 35 to 40 minutes until
baked through and golden brown. Serve with Orange Carmel Sauce.
Orange Carmel Sauce: Place brown sugar and water in a saucepan. Bring to a
boil for 3 minutes. Mix orange juice and custard powder together. Pour into
carmel amd bring back to a boil.
Notes: If you didn't have custard powder on your shelf, I don't see why you
couldn't substitute cornstarch. (we call it cornflour)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rayna Knighton
<rayna@iconz.co.nz> on Nov 07, 1997
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