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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 12 |
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The fresh orange juice you make YOURSELF is worth the effort.. I make the orange nectar and the freeze it for other usage as well. It is really tasty, sweet and devine Ingredients:
300 g margarine |
800 g sugar |
16 eggs |
800 g cake flour |
30 g baking powder |
5 g salt |
5 medium oranges |
250 ml rum |
250 ml milk |
1 gelatine leaf |
300g sugar (for syrup) |
saffron strands |
Directions:
1. Boil 5 medium oranges for 2 hours, replacing the water thrice.
2. Cut in half and remove the seeds
3. Liquidize skin and all
4. Add enough sugar and fresh orange juice until it is of a mousse consistency
5. Add to the egg - flo9ur misture with rum.
6. Mix well
7. Add milk and mix well again
8. Cream margarine and 800g sugar
9. Add 16 eggs one by one working each one in throughly
10. Mix the following: flour, baking powder and salt
11. Pour into a greased pan and bake at 180C for 1 hour
12. SYRUP:
13. Blanch orangepeel cut in thin strips in water for half an hour
14. Replace water and simmer for another half an hour on low heat
15. Melt sugar in 1 lt water and bring to a boil
16. Add some orange peel and saffron strands
17. Boil on high until it starts to thicken
18. Add some gelatine
19. Let it cool a bit before you pour syrup over hot cake
20. Add this to the egg mix
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