2 1/2 cups all-purpose flour
1 cup cornstarch
1 cup butter, softened
2 1/2 cups orange juice
1 tablespoon grated orange zest
1/2 teaspoon active dry yeast
4 large eggs
2 egg yolks
Glaze
1 1/2 cups orange juice
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2 tablespoons butter, softened
To baste
2 cups orange juice
Accessory
Make a hole in the center of the dough with a 21 cm diameter greased form
2 1/2 cups all-purpose flour
1 cup cornstarch
1 cup butter, softened
2 1/2 cups orange juice
1 tablespoon grated orange zest
1/2 teaspoon active dry yeast
4 large eggs
2 egg yolks
Glaze
1 1/2 cups orange juice
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2 tablespoons butter, softened
To baste
2 cups orange juice
Accessory
Make a hole in the center of the dough with a 21 cm diameter greased form
1
Beat the butter, cornstarch, and egg yolks in a mixer for five minutes or until a smooth cream forms
Add the eggs one at a time, beating well after each addition
Add the flour, yeast, and orange juice, mixing carefully
Add half a cup of orange juice and grated orange zest, mixing well
2
Pour the batter into the prepared pan and bake in a preheated oven at high temperature for 40 minutes or until a toothpick inserted comes out clean
Remove from the oven and use a fork to make holes in the cake
Baste with the remaining orange juice
Refrigerate overnight
Glaze
1
In a saucepan, combine all ingredients except butter, stirring constantly over low heat until slightly thickened
2
Remove from heat and add softened butter, beating well with a hand mixer until melted
Unmold the cake and bathe it in this glaze
Serve immediately.
