2 tablespoons of grated orange peel
1/2 cup of fresh orange juice
1/4 cup plus 1 tablespoon of all-purpose flour
4 tablespoons of orange liqueur (Cointreau, Curaçao or Grand Marnier)
1 cup plus 2 tablespoons of unsalted butter or margarine at room temperature
4 large eggs
1 1/2 cups of all-purpose flour
a pinch of salt
2 cups of all-purpose flour
a quarter teaspoon of active dry yeast
1/2 cup of orange gelée
200g of dark chocolate
orange peel crystals for garnish
2 tablespoons of grated orange peel
1/2 cup of fresh orange juice
1/4 cup plus 1 tablespoon of all-purpose flour
4 tablespoons of orange liqueur (Cointreau, Curaçao or Grand Marnier)
1 cup plus 2 tablespoons of unsalted butter or margarine at room temperature
4 large eggs
1 1/2 cups of all-purpose flour
a pinch of salt
2 cups of all-purpose flour
a quarter teaspoon of active dry yeast
1/2 cup of orange gelée
200g of dark chocolate
orange peel crystals for garnish
Mix the grated orange peel with the fresh orange juice
Add the all-purpose flour and let it dissolve
Add the orange liqueur
Cover and reserve
Beat the butter until creamy
Add the eggs one at a time, beating well after each addition, and then add the all-purpose flour, alternating with the wet ingredients, beginning and ending with the dry ingredients
Beat just until combined
Add the salt
Mix the yeast into the flour and add to the egg mixture, mixing carefully
Grease an 8-inch springform pan
Dust with flour
Pour the batter into the prepared pan and smooth the surface
Bake in a preheated oven at 375°F (190°C) for about 45 minutes
If it browns too quickly, cover with aluminum foil
Remove from the oven and let cool in the pan
Poke the cake with a skewer in several places and brush with the orange juice mixture
Let it cool completely
Remove from the pan and coat with the orange gelée
Coat with melted chocolate
Garnish with strips of orange peel crystals
Serves 6-8 people.
