Provencal Orange Cake

Course : Cakes
Serves: 6
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This Truly is a amazing recipe but make sure you set out a date too make it as it is a lot of work but a fabulous end result. Make sure you have a 23cm/9 clip sided tin. GREAT SUMMER PUD


2 Large unwaxed Oranges if you cant usual is fine
6 medium eggs
1 teaspoon baking powder
8 ounces caster sugar
8 ounces Icing sugar to go on top
---For the Cream
250 milliliter Wipped/Clotted Cream
1 tablespoons lemon zest
1 pint Fresh Rasperries
3 tablespoons Orange Juice
2 tablespoons mascarpone

Preparation / Directions:

Weigh all Ingredients. Make sure Your Oranges come to the boil and reduce heat. Simmer for 2-3 hours with lid on. When boiled take pips out leave skin on a put in blender until it turns too a thick soupy texture. Then You can begin.


Nutritional Information:

Preheat the Oven to Gas mark 4. Grease tin and leave to one side. Put eggs and sugar into a bowl and whisk until it turns to a mousse there should be a trail on the surface. Mix the almonds and baking powder into the orange coole and add to cake mix. Put the mix in the tin and bake for an hour. When finished put on grill rack and add icing sugar straight away dust all over it will glaze. For the Cream Put Cream and mascarpone in bowl and mix add the orange juice one bit at a time if it curdles add a bit of Icing sugar dust. Then finally add Lemon zest put in fridge too cool for about 10 minutes. Put rasperries on the side with the Cake and Cream. Bon Apetit!

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  (5 3/4 Stars!)
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