| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Gabriel’s, Gate |
8 |
servings |
INGREDIENTS
| 2 |
|
Oranges; juice of |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Grated orange rind |
| 125 |
g |
Butter; (4 oz) |
| 2 |
|
Eggs; (size 61 g) |
| 1 3/4 |
c |
Self raising flour; sifted |
| 2 |
tb |
Thickened cream |
|
|
Half a lemon; juice of |
| 30 |
g |
Unsalted butter; (1 oz) |
| 1 |
ts |
Finely grated orange zest |
| 1 1/2 |
c |
Icing sugar; sifted |
| 2 |
tb |
Grand Marnier; about |
INSTRUCTIONS
ORANGE AND GRAND MARNIER ICI
Preheat oven to 180C / 350F.
Place orange juice, sugar and grated orange rind in a saucepan, bring to
the boil and simmer for 5 minutes. Turn off heat and allow to cool.
Beat orange mixture with butter until well combined. Beat in eggs one at a
time. It may not look very smooth, but this is not a problem. Stir in
sifted flour and mix in cream and lemon juice. Pour mixture into a greased
cake tin and bake in preheated oven for about 50 - 60 minutes.
Remove cake from oven and after 5 minutes unmould onto a cake rack to cool.
Spread cake with Orange and Grand Marnier icing or simply dust with icing
sugar.
Orange and Grand Marnier Icing:
Melt butter with grated orange zestand remove from heat when just melted.
Mix butter preparation with sifted icing and slowly stir in Grand Marnier.
Stop stirring when the icing is a spreadable consistency. You may not need
all of it.
Converted by MC_Buster.
Per serving: 346 Calories (kcal); 17g Total Fat; (43% calories from fat);
2g Protein; 47g Carbohydrate; 89mg Cholesterol; 144mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 3
Other Carbohydrates
Converted by MM_Buster v2.0n.
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