OR­ANGE PUD­DING CAKE

Move! - - RECIPES -

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

IN­STRUC­TIONS

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.

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