| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Asian | Asian, Meal | 10 | Servings |
INGREDIENTS
| 1 1/2 | c | Cake flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | Egg | |
| 1 | Egg white | |
| 1/2 | c | Butter, (1 stick) softened |
| 1 | c | Sugar |
| 1 | tb | Grated orange peel |
| 1/3 | c | Orange juice |
| 1/2 | c | Light sour cream |
| 1/4 | c | Sugar |
| 1 | c | Orange juice |
| 2 | tb | Butter |
INSTRUCTIONS
ORANGE CAKE ORANGE SYRUP For the CAKE -- Sift together flour, baking powder, baking soda and salt. Set aside. Beat egg, egg white, butter, sugar and orange peel with electric mixer until smooth and fluffy. Stir in orange juice and sour cream. (Note: It's OK if batter looks curdled.) Add flour mixture and mix until smooth. Pour into 6-cup (8-inch) bundt pan that has been greased and dusted with flour. Smooth top with spatula. Bake at 350 degrees until browned and toothpick inserted into center comes out clean, about 35 minutes. Let cool in pan 10 minutes. Gently invert onto cake rack. Cool completely. (Note: The cake can be made a day ahead and kept at room temperature or frozen up to 3 months, wrapped airtight.) To serve, tent cake with foil and warm in 300-degree oven until just heated through, not hot, about 10 minutes. Cut into 1-inch slices and arrange 2 slices, overlapping, on each dessert plate. For the ORANGE SYRUP -- Bring sugar, orange juice and butter to boil in small saucepan, stirring well. Simmer, uncovered, until slightly syrupy and reduced to about 2/3 cup, about 8 minutes. (Note: Syrup can be made day ahead and refrigerated.) Serve warm in small pitcher for pouring. 8 to 10 servings. Each of 10 servings with 2 teaspoons sauce: 288 calories; 238 mg sodium; 52 mg cholesterol; 12 grams fat; 43 grams carbohydrates; 3 grams protein; 0.07 gram fiber. Tip -- I've used a small bundt pan, which seems just the right size for a small group. Typically, this type of cake is glazed but here, the orange syrup replaces the glaze. The cake is served gently warmed; pass the warm orange syrup in a small pitcher. Just a small amount of this thin syrup (equal to about 2 teaspoons) is drizzled over each serving. It's a great taste. -- AM GOOD COOKING: An Asian Meal for All Seasons. ** MENU * ASIAN FISH PACKETS * THIN NOODLES WITH CARROTS, GREEN ONIONS AND CILANTRO * ORANGE CAKE WITH ORANGE SYRUP ** I've adapted these recipes for grouper in coconut milk and noodles with carrots from some dishes I tried at LE COLONIAL, A SMALL INDOCHINESE RESTAURANT IN ST. BARTH'S IN THE FRENCH WEST INDIES. ** This is a most appealing, upbeat meal. And although I like these dishes served hot, they are also good served at room temperature or chilled in hot weather. Snow peas make an excellent addition to the plate. ** A warm orange cake served with warm orange syrup from Maya's, a restaurant perched right on the water's edge, is a delicious finish for the meal. For a more festive appearance, serve sliced, sugared strawberries or raspberries on the side. ** Mandel is a cookbook author. Her latest book is "Celebrating the Midwestern Table" (Doubleday & Co., 1996). Posted on McRecipe by Pat Hanneman (phannema@wizard.ucr.edu) Recipe by: ABBY MANDEL, April 30, 1997 Posted to MC-Recipe Digest V1 #649 by Kitchen PATh <phannema@wizard.ucr.edu> on Jun 26, 1997
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