2/3 cup unsalted butter or margarine
2 tablespoons grated orange zest
1 1/2 cups all-purpose flour
3 large eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons active dry yeast
1 cup freshly squeezed orange juice
Orange Filling:
2/3 cup granulated sugar
3 tablespoons all-purpose flour
1 cup freshly squeezed orange juice
2 large egg yolks
2 tablespoons unsalted butter or margarine
2/3 cup unsalted butter or margarine
2 tablespoons grated orange zest
1 1/2 cups all-purpose flour
3 large eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons active dry yeast
1 cup freshly squeezed orange juice
Orange Filling:
2/3 cup granulated sugar
3 tablespoons all-purpose flour
1 cup freshly squeezed orange juice
2 large egg yolks
2 tablespoons unsalted butter or margarine
For the cake: Beat the butter or margarine until creamy
Add the grated orange zest and all-purpose flour, beating well
Add the eggs one at a time, beating well after each addition
Combine the flour, yeast, and salt; add to the mixture, alternating with the orange juice, beating well
Bake in two 9-inch round cake pans for about 30 minutes or until a toothpick inserted into the center comes out clean
For the filling: Whisk together the sugar, flour, and egg yolks in a saucepan
Add the orange juice and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil
Cook for an additional minute; remove from heat
Stir in the butter until melted and let cool
Top the cake with the chocolate glaze (see recipe) and serve at 16 slices.
