Dough:
One-third cup of butter or margarine (80 g)
Two-thirds cup of sugar
Three eggs
One tablespoon of orange zest grated coarse
One cup of all-purpose flour
1 1/2 teaspoons of active dry yeast
To moisten and top:
Two-thirds cup of orange juice
One cup of heavy cream fresh (240 g)
10 segments of oranges without peel
Dough:
One-third cup of butter or margarine (80 g)
Two-thirds cup of sugar
Three eggs
One tablespoon of orange zest grated coarse
One cup of all-purpose flour
1 1/2 teaspoons of active dry yeast
To moisten and top:
Two-thirds cup of orange juice
One cup of heavy cream fresh (240 g)
10 segments of oranges without peel
Beat the butter or margarine with the sugar, eggs, and grated zest until well combined
Fold in the flour and yeast mixture carefully
Pour the batter into a 9-inch round cake pan, greased
Bake in a preheated moderate oven (350°F) for about 40 minutes, or until a toothpick inserted comes out clean
While the cake is still warm, brush with orange juice
Let it cool
Remove the ring from the cake pan
Top with whipped cream and decorate with orange segments
Serve at room temperature.
