- Ingredients: zest of one orange 75g of orange peel 200g caster sugar 125g flour 3 tablespoon cocoa powder unsweetened 1 teaspoon baking powder 1 teaspoon orange flower water "Fr.Crespo" 175g butter 3 eggs 1 pinch of salt 3 tablespoons orange juice 60g icing sugar - Preparation: • Shirts and flour a cake mold and preheat oven to 180 degrees. • Work in the butter cream. Add the sugar and the orange flower and mix until the mixture white and foam. Add whole eggs one at a time, mixing well each time. Add the zest and orange peel, diced confit. Stir in flour, cocoa and baking powder and mix until obtaining a homogeneous unit. • Pour into the cake mold and bake 50 minutes to 1 hour. If the top browns too quickly, cover with aluminum foil. Glazed orange: • Mix icing sugar with a little orange juice (2 to 3 tablespoons). The glaze should form a flexible tape. • Turn, draw on a serving dish and pour the glaze. Garnish with a few candied peel. Reserve a few hours while the cake cools and the coating cured. |