ORANGE PUDDING CAKE
Serves 6 INGREDIENTS
60g (½ cup) cake wheat flour 200g (1 cup) sugar 2ml (¼ teaspoon) salt 2 eggs, separated 65ml (¼ cup) orange juice 10ml (2 teaspoons) orange zest 2 ripe granadillas 180ml (2/3 cup) milk 5ml (1 teaspoon) vanilla extract
fresh mint leaves and passion fruit for garnishing
Preheat oven to 180°C. Grease and line a 20cm cake tin. Whisk together flour, sugar and salt. Add in egg yolks, orange juice, orange zest, pulp from the granadilla, milk, vanilla and beat well. In a medium bowl, beat egg whites to soft peaks. Gently fold egg whites into orange mixture and combine. Pour mixture into cake tin. Pour boiling water into a deep roasting tin. Place cake tin into the water bath and bake for 4550 minutes. Slice into wedges, decorate with orange zest, mint and passion fruit. Serve warm with whipped cream.