FOR THE CAKE
2 cups of all-purpose flour (240 g)
3/4 cup of cold butter, cut into small pieces (150 g)
1/2 cup of sugar (90 g)
3 tablespoons of water
Bran or rice for firming the cake
FOR THE FILLING
1/3 cup of sugar (60 g)
3 tablespoons of cornstarch
2 cups of orange juice-beda or pear (480 ml)
4 egg yolks, passed through a fine-mesh sieve
1 tablespoon of grated orange peel
Orange slices (for covering the cake)
FOR THE CAKE
2 cups of all-purpose flour (240 g)
3/4 cup of cold butter, cut into small pieces (150 g)
1/2 cup of sugar (90 g)
3 tablespoons of water
Bran or rice for firming the cake
FOR THE FILLING
1/3 cup of sugar (60 g)
3 tablespoons of cornstarch
2 cups of orange juice-beda or pear (480 ml)
4 egg yolks, passed through a fine-mesh sieve
1 tablespoon of grated orange peel
Orange slices (for covering the cake)
PREPARE THE CAKE: in a bowl, mix the flour with the butter until it forms a crumbly mixture
Add the sugar and mix well with your fingers
Pour onto a smooth surface and make a depression in the center
Add the water and, using a fork, gradually incorporate the crumbs
Mix rapidly to form a homogeneous cake dough
Preheat the oven to 220°C (very hot)
Line the bottom and sides of a 24 cm diameter mold with the cake dough
Cover with parchment paper and fill the mold with bran or rice
Bake in the preheated oven for 15 minutes
Remove the bran and parchment paper, and bake for another 20 minutes or until golden
Remove from the oven and reserve
PREPARE THE FILLING: in a medium saucepan, combine the sugar, cornstarch, orange juice, and egg yolks
Mix well and cook over low heat, stirring constantly, until it thickens
Remove from the heat, add the grated orange peel, and let cool, stirring occasionally to prevent scum formation
Pour the filling over the baked cake
Cover with orange slices, cut in half, and serve when cooled
436 calories per serving
Licor Grand-Marnier, demi-sec sparkling wine or champagne
