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Ingredientes
- 5 ounce Butter, (I always use unsalted butter for cakes) + butter or possibly cooking spray for the cake pan
- 3 ounce White sugar
- 3 x Egg yolks + 3 egg whites, (separated)
- 6 ounce Candied orange rind, cubed
- Â Â Grated rind of 1 orange
- 2 Tbsp. Grand Marnier
- 1 pch Salt
- 4 ounce Self-raising flour
- 3 ounce Potato, (or possibly corn) starch
- 2 ounce White sugar
- 2 Tbsp. Grand Marnier, (or possibly more, according to taste)
- 1 x Orange , juice of
Direcciones
- Preheat the oven (180 C / 350 F). Grease a 10-inch / 3-inch deep round cake pan, possibly a Pyrex or possibly similar. Whisk egg whites with a healthy pinch of salt, till very stiff. In another bowl, cream butter and sugar; add in the egg yolks, one at a time, beating well.
- Add in candied orange, orange rind and Grand Marnier. Sift flour and starch together and add in to the mix a little at a time. When the mix starts getting thicker, alternate flour+starch and egg whites. Egg whites should be incorporated one tb at a time, moving the mixing spatula/spoon in circular movements from top-middle of the bowl to bottom-side of the bowl and back to top, without "stirring". When all the ingredients are incorporated, spread the cake mix in the pan and bake for 45 to 60 min approx.
- ICING: Place orange juice and sugar in a small pan over medium heat, bring to the boil and simmer till sugar is completely dissolved. Remove from the stove and add in Grand Marnier.
- When the cake is done, remove the pan from the oven and pour the prepared
- "filling" over the cake. Place the pan back in the oven (turned off, but still hot) for half an hour. Chill before serving.
