Gateau a l’Orange

A delicately orange-flavoured cake, Gateau a VOrange (ga-toh ah loh-rahnj) may be filled with orange buttercream and the top dusted with icing sugar. If the gateau is to served as a dessert, fill it with whipped cream flavoured with orange liqueur. Brush the sides and top with apricot glaze. Coat the sides with slivered almonds and decorate the top with plain or glazed orange slices.

1 teaspoon butter

4 oz. plus

1 tablespoon flour

4 eggs

4 oz. sugar grated rind of

1 orange

4 tablespoons orange juice

4 oz. butter, melted

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). With the teaspoon of butter, grease a loose-bottomed 7-inch cake tin. Sprinkle in the tablespoon of flour and tip and rotate the tin to distribute the flour evenly. Shake out any excess. Set aside.

In a large mixing bowl, combine the eggs and sugar. Place the bowl in a sauce-pan of hot water, and put the saucepan over low heat.

Whisk the eggs and sugar with a rotary beater or a wire whisk until the mixture is light and pale and will make a ribbon trail on itself when the whisk is lifted. Remove the bowl from the heat and continue beating until the mixture is cool.

Using a metal spoon fold in the orange rind and juice. V.-;

Sift the remaining flour on to the surface of the egg mixture and gently fold it in with a metal spoon. Pour the melted butter gradually into the mixture and fold and cut it in gently until it is all absorbed. Pour the mixture into the cake tin. Set the tin on a baking sheet and place it in the centre of the oven. Bake for 20 to 30 minutes, or until the cake will spring back when lightly pressed with a fingertip.

Remove the cake from the oven and allow it to cool in the tin for 5 minutes. Turn the cake out on to a wire rack to cool completely.

When the cake is quite cold, slice it carefully in half to make two layers and fill and decorate it as liked.

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