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Sicilian Orange Cake Recipe
|Eggs||2 , separated|
|Ground almonds||1⁄4 Pound|
|Cane sugar syrup||1⁄2 Cup (8 tbs)|
|Candied orange peel||2 Ounce, chopped (peel)|
|Confectioners sugar||5 Ounce (icing)|
Serving size: Complete recipe
Calories 1883 Calories from Fat 300
% Daily Value*
Total Fat 33 g51.5%
Saturated Fat 5.3 g26.6%
Trans Fat 0 g
Cholesterol 608 mg
Sodium 276.8 mg11.5%
Total Carbohydrates 364 g121.2%
Dietary Fiber 15.5 g61.8%
Sugars 187.8 g
Protein 24 g48.9%
Vitamin A 33.1% Vitamin C 367%
Calcium 34.1% Iron 23.9%
*Based on a 2000 Calorie diet
Whisk the 3 egg yolks in a bowl.
Add the ground almonds, all but 2 (1) tablespoons of the cane sugar syrup, 1/4 cup (3 tablespoons) of orange juice and the chopped candied zest (peel).
Whisk the egg whites to firm peaks and fold carefully into the mixture.
Oil a 6 inch (15 cm) souffle mold (mould) and cover the base with a circle of oiled non-stick parchment (greaseproof paper).
Spoon the dough into the mold (mould).
Microwave, uncovered, for 6 minutes on MEDIUM-HIGH.
Leave the gateau to stand for 5 minutes.
Turn out on to a plate.
Remove the non-stick parchment (greaseproof paper).
Mix 1/3 cup (4 1/2 tablespoons) of orange juice with the remaining cane sugar syrup and the Cointreau.
Pour over the cake while still hot.
Leave to cool completely.
Mix the confectioners' (icing) sugar to a thick paste with 3 (2) tablespoons of hot water and the cognac.
Spread over the cake and chill until set.