1 cup of water
1/4 cup of granulated sugar
3 orange slices, cut into 3mm thick rounds
For the greasing:
1/4 cup of unsalted butter or margarine
1/4 cup of granulated sugar
For the batter:
1 cup of unsalted butter or margarine
1 1/2 cups of all-purpose flour
4 large eggs, separated
1 teaspoon of vanilla extract
1 1/2 cups of cooked sweet potatoes, pureed
1 cup of chopped nuts or hazelnuts
2 1/2 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 cup of milk
For the orange sauce:
Reserved orange liquid, mixed with enough water to make 1 cup
1 tablespoon of cornstarch
1/4 cup of granulated sugar
2 tablespoons of unsalted butter or margarine
1 cup of water
1/4 cup of granulated sugar
3 orange slices, cut into 3mm thick rounds
For the greasing:
1/4 cup of unsalted butter or margarine
1/4 cup of granulated sugar
For the batter:
1 cup of unsalted butter or margarine
1 1/2 cups of all-purpose flour
4 large eggs, separated
1 teaspoon of vanilla extract
1 1/2 cups of cooked sweet potatoes, pureed
1 cup of chopped nuts or hazelnuts
2 1/2 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 cup of milk
For the orange sauce:
Reserved orange liquid, mixed with enough water to make 1 cup
1 tablespoon of cornstarch
1/4 cup of granulated sugar
2 tablespoons of unsalted butter or margarine
In a pot, bring the water and 1/4 cup of granulated sugar to a boil, then reduce heat and let simmer
Add the orange slices, cover, and cook for 20 minutes
Strain the liquid and reserve it for the sauce
Let cool down
Cut the orange slices in half
Melt the unsalted butter or margarine in a 32.5x22.5x5cm baking dish, then mix in 1/4 cup of granulated sugar and spread evenly
Arrange 3-4 layers of orange slices in the direction of the baking dish's length
Beat together the remaining unsalted butter or margarine with the rest of the granulated sugar until light
Add the eggs, vanilla extract, and continue beating until smooth
Add the cooked sweet potatoes and chopped nuts or hazelnuts, mixing well
Sift in the all-purpose flour, active dry yeast, ground cinnamon, and ground nutmeg, then mix with the creamy mixture, alternating with milk
Beat the egg whites until stiff and fold them gently into the previous mixture
Spread evenly over the orange slices in the baking dish
Bake at a moderate temperature (170°C) for 1 hour
Let cool down in the baking dish for 5 minutes before transferring to a large serving platter
Finally, prepare the orange sauce: mix the reserved orange liquid with cornstarch and cook over medium heat, stirring constantly until the mixture thickens slightly
Serve warm over the cake
