Orange Cake with Fresh Berries |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Because of its geographic location on the Mediterranean, Provence has been influenced by other Mediterranean countries. Oranges and olive oil are highly valued-here they coexist in a cake. Orange-flower water adds an intense perfume but can be omitted. It can be found in Middle Eastern food stores. Ingredients:
1 cup sifted cake flour |
1/2 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 tablespoon grated orange rind |
1/4 cup fresh orange juice |
1 tablespoon olive oil |
1 teaspoon vanilla extract |
1/4 to 1/2 teaspoon orange-flower water |
2 large egg yolks |
6 large egg whites |
1/4 teaspoon cream of tartar |
1 tablespoon powdered sugar |
1 cup blueberries |
1 cup raspberries |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well. Add rind and next 5 ingredients (through egg yolks); beat at medium speed until smooth. Beat egg whites and cream of tartar until stiff peaks form. Gently stir one-fourth of egg whites into batter; fold in remaining egg whites. Pour mixture into a 10-inch tube pan with removable bottom. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Let cool on rack 5 minutes in pan. Remove from pan; cool completely. Dust with powdered sugar. Serve with berries.
|
|