This cloudy delicacy is ideal for a snack, a quick breakfast or as a dessert, with a dollop of crème fraiche or a tablespoon of orange marmalade.
Ingredients: W V Df
(for 8 people)
- 4 organic eggs
- 150 g. of organic sugar
- 2 organic oranges
- 350 g. of pastry flour
- 150 g. of rice oil
- 15 g. of baking powder
- 8 g. of orange extract
- 1 Tbsp. of powdered sugar
- 1 pinch of salt
Preheat oven to 360F with rack on lower middle position. Grease a ring or Bundt cake pan and set aside.
Sift together the flour and the baking powder.
Wash the oranges, grate their rind first and then squeeze their juice. Set aside.
Break the eggs into a large bowl, add a pinch of salt and start beating with a hand electric mixer.
Add the sugar a little at a time and keep beating until pale and fluffy.
Still beating on medium speed, add the orange juice, the orange rind, the rice oil, and the orange extract. When these ingredients are well blended together, start adding the flour with the baking powder, a little at a time, until you get a smooth batter.
Pour the batter into the greased ring or Bundt cake pan and smooth the top evenly.
Bake for 35-40 minutes. Let cake cool before removing it from the pan.
Dust the cake with powdered sugar right before serving it.
