3/4 cup (stick) of butter at room temperature
1 cup (stick) of sugar
3 eggs
1 cup (stick) and 2 tablespoons of all-purpose flour
1 and 1/2 teaspoons of baking powder
3 cups of orange juice
Rind of 1 orange
1 cup (stick) of confectioner's sugar
3/4 cup (stick) of butter at room temperature
1 cup (stick) of sugar
3 eggs
1 cup (stick) and 2 tablespoons of all-purpose flour
1 and 1/2 teaspoons of baking powder
3 cups of orange juice
Rind of 1 orange
1 cup (stick) of confectioner's sugar
Beat the butter with the sugar in a mixer until it forms a creamy and smooth mixture
Add the eggs one at a time, beating well after each addition
Remove from the mixer and combine with the flour sifted with baking powder, alternating with 1 cup of orange juice
Mix well and add the rind of orange
Pour the batter into a greased and floured mold and bake in a medium oven
Prepare the glaze: mix the confectioner's sugar with the remaining orange juice and bring to low heat until the sugar dissolves completely
Remove the pudding from the oven and brush it with the warm glaze
Let the pudding cool, then pour the glaze that will drizzle into the plate, making it well glazed
Serve decorated with slices of orange and orange leaves.
