5 oz Butter; (I always use
-unsalted butter for cakes)
-+ butter or cooking spray
-for the cake pan
3 oz White sugar
3 Egg yolks + 3 egg whites;
-(separated)
6 oz Candied orange rind; cubed
Grated rind of 1 orange
2 tb Grand Marnier
1 pn Salt
4 oz Self-raising flour
3 oz Potato; (or corn) starch
ICING; (SORT OF
2 oz White sugar
2 tb Grand Marnier; (or more,
-according to taste)
1 Orange ; juice of
Preheat the oven (180 C / 350 F). Grease a 10-inch / 3-inch deep round cake
pan, possibly a Pyrex or similar. Whisk egg whites with a pinch of salt,
until very stiff. In another bowl, cream butter and sugar; add the egg
yolks, one at a time, beating well.
Add candied orange, orange rind and Grand Marnier. Sift flour and starch
together and add to the mixture a little at a time. When the mixture 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 mixture in the pan and bake for 45 to 60
minutes approx.
ICING: Place orange juice and sugar in a small pan over medium heat, bring
to the boil and simmer until sugar is completely dissolved. Remove from the
stove and add 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 warm) for half an hour. Refrigerate before serving.
SOURCE: Armanda Capeder, “Torte e pasticcini” – Fabbri Editori, Milano
Translation, formatting and TNT adjustment: Lucretia B
Yields
1 Servings