Margarine (for greasing)
For the batter
2 eggs
1/4 cup all-purpose flour (45g)
3/4 cup chopped walnuts (120g)
1/4 cup breadcrumbs (25g)
For the glaze
1 1/2 tablespoons margarine
1/2 cup all-purpose flour (90g)
1 1/2 cups orange juice (360ml)
1 tablespoon orange liqueur (Cointreau or Grand Marnier)
16 segments of orange peel and seeds (130g for decorating)
Margarine (for greasing)
For the batter
2 eggs
1/4 cup all-purpose flour (45g)
3/4 cup chopped walnuts (120g)
1/4 cup breadcrumbs (25g)
For the glaze
1 1/2 tablespoons margarine
1/2 cup all-purpose flour (90g)
1 1/2 cups orange juice (360ml)
1 tablespoon orange liqueur (Cointreau or Grand Marnier)
16 segments of orange peel and seeds (130g for decorating)
Preheat the oven to 350°F (medium)
Grease a 9x13-inch baking dish with margarine. Reserve
Prepare the batter: in a stand mixer, beat the eggs until a creamy mixture forms (approximately 5 minutes)
Add the flour and beat until the mixture is smooth (approximately 2 minutes)
Mix in the walnuts and breadcrumbs gently with a spatula
Place the batter in the reserved baking dish and bake in a preheated oven at 350°F for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean
Let cool and unmold
Cut the cake into eight rectangles, 6x9 inches. Reserve
Prepare the glaze: in a small saucepan, combine the margarine and flour and cook over high heat, stirring constantly with a wooden spoon, until caramelized (approximately 2 minutes)
Gradually add the orange juice and liqueur, stirring continuously, until the glaze is smooth (approximately 3 minutes)
Spread the glaze on the bottom of four plates and place two pieces of the reserved cake on top
Place two orange segments on each piece of cake
Serve immediately
480 calories per serving
