1 cup of orange juice
1 cup of milk
1/4 cup of vegetable oil
2 cups of all-purpose flour
1/2 cup of confectioner's sugar
1 tablespoon of salt
2 tablets of baking powder
1 egg
200g of bittersweet chocolate, chopped
1 cup of crystalized fruit, chopped
1 tablespoon of grated orange peel
2 1/2 cups of all-purpose flour
Glaze:
1 cup of confectioner's sugar
1 tablespoon of melted butter or margarine
2 tablespoons of orange juice
1 cup of orange juice
1 cup of milk
1/4 cup of vegetable oil
2 cups of all-purpose flour
1/2 cup of confectioner's sugar
1 tablespoon of salt
2 tablets of baking powder
1 egg
200g of bittersweet chocolate, chopped
1 cup of crystalized fruit, chopped
1 tablespoon of grated orange peel
2 1/2 cups of all-purpose flour
Glaze:
1 cup of confectioner's sugar
1 tablespoon of melted butter or margarine
2 tablespoons of orange juice
Mix the orange juice, milk, and oil in a small bowl until well combined
In a large bowl, whisk together 2 cups of flour, confectioner's sugar, salt, and baking powder
Add the egg and mix until just combined
Beat at low speed for 3 minutes to develop the gluten
Add the chopped chocolate, crystalized fruit, orange peel, and enough flour to form a firm dough
Cover and let rest in a warm place for about 50 minutes or until doubled in size
Precise a 25cm round decorative pan and grease well. Reserve
Heat the oven to moderate temperature (170°C)
Lower the dough and shape into a cake
Bake for about 50 minutes or until golden brown
Remove from oven immediately
Allow to cool slightly
Prepare the glaze by whisking together all ingredients
Place glazed spoonfuls on top of the cake, allowing them to drizzle down the sides
Dust with powdered sugar and serve within 24 hours.
