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Orange Cake With Orange Syrup (mayas)

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Asian Asian, Meal 10 Servings

INGREDIENTS

1 1/2 c Cake flour
1 t Baking powder
1/4 t Baking soda
1/4 t Salt
1 Egg
1 Egg white
1/2 c Butter, 1 stick softened
1 c Sugar
1 T Grated orange peel
1/3 c Orange juice
1/2 c Light sour cream
1/4 c Sugar
1 c Orange juice
2 T Butter

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 298
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 49.1mg
Sodium: 153.6mg
Potassium: 107.2mg
Carbohydrates: 44.8g
Fiber: <1g
Sugar: 28g
Protein: 3g


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