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Orange Gateau Recipe
|Sponge cake||1 (For Puddings)|
|Cream||100 Gram (Around 3 1/2 Ounce)|
|Powdered sugar||1 1⁄2 Tablespoon|
|Chopped orange rind||3 Tablespoon|
|Cooking chocolate||1 Small|
|Orange slices||1⁄3 Pint (Used For Decoration)|
|Orange juice||3 Ounce|
|Powdered sugar||1 Tablespoon|
|Orange juice||8 Ounce|
|Powdered sugar||4 Tablespoon|
|Cornflour||6 Teaspoon (Leveled)|
|Orange coloring||1 Teaspoon|
|Orange essence||1⁄2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Lemon||1 , juiced|
Serving size: Complete recipe
Calories 2611 Calories from Fat 356
% Daily Value*
Total Fat 39 g60.5%
Saturated Fat 25.5 g127.3%
Trans Fat 0 g
Cholesterol 199.6 mg
Sodium 810.6 mg33.8%
Total Carbohydrates 554 g184.8%
Dietary Fiber 14.4 g57.5%
Sugars 347.8 g
Protein 23 g45.4%
Vitamin A 36.2% Vitamin C 447.6%
Calcium 71.2% Iron 59.2%
*Based on a 2000 Calorie diet
Make the syrup by mixing the orange juice and sugar and 1/2 teacup of water.
Sprinkle this syrup over each of the three parts and allow to soak.
For the filling
Mix the orange juice, sugar, cornflour and butter in a vessel. Cook the mixture, stirring all the time until thick.
Cool the mixture.
Add the lemon juice, cream, colour, essence and rind. Taste and add sugar if required.
How to proceed
Sandwich the cake pieces using generous quantities of the filling.
Grate the chocolate or cut into pieces. Add 1 teaspoon of water and melt in a double boiler.
Pour the melted chocolate over the cake and spread with a knife.
Cook the orange rind in a little water for about 3 minutes. Drain.
Apply the powdered sugar to the rind. Sprinkle this rind over the chocolate layer.
Decorate with orange segments and fresh cream and chill.
Variation: Orange Gateau (Eggless). Proceed as for orange gateau using eggless sponge cake, page 147, instead of sponge cake for puddings. Slice off thin layers from the sides and bottom of the cake and then proceed