INGREDIENTS

INSTRUCTIONS

Wash oranges, place in saucepan and cover with water.  Simmer gantly
for 2 hours ir until very tender. Cool slightly, halve the oranges  and
discard pips.  Chop skin and pulp roughly the puree in a good
processor. Beat the eggs until light coloured, add remaining
ingredients and blend throughly. Pou into a buttered and floured tin  [
about 22 CM] and bake in a preheated 190 degree C oven for about 1
hour or until cake is golden and just firm to the touch. Leave in the
tin until quite cold. Serve with whipped cream. I like to either
simmer orange rind shreds in a sugar syrup and serve a small pile of
those beside the cake and decorate with candied peel, together with a
few orange segments marinated in a little syrup and sometimes with a
good dash of Grand Marnier. Pass the cream separately. NOTES  : Based
on a Spanish recipe, this dessert cake is very easily made.  It can be
made for Passover, but if so, the baking powder must be  omitted and
the eggs seperated.  The whites are whipped stifly and  folded in after
the other ingredients are mixed.

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Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 170
Total Fat: 20.1g
Cholesterol: 139.5mg
Sodium: 325.6mg
Potassium: 357.6mg
Carbohydrates: 8.7g
Fiber: 4.4g
Sugar: 1.8g
Protein: 12.4g