Directions:
- For the cake:.
- Generously butter a mold or bundt pan (I use a 9 non-stick bundt pan).
- Pour the milk into a heavy saucepan over medium heat and add the sugar, the vanilla bean, the salt and the grated orange zest.
- Add the butter and stirring occasionally bring just to the boil.
- Remove from the heat, add the farina all at once and whisking, replace over low heat and whisk gently until it begins to thicken.
- When thickened, remove the vanilla bean (you can wash it off and put in a sugar bowl) and add the three eggs.
- Continue whisking over low heat until the eggs are combined, the mixture is smooth and comes to the gentlest of simmers.
- Pour into the prepared mold and allow to cool slightly before covering with plastic wrap placing in fridge.
- Chill for at least four hours (or overnight).
- Unmold onto serving plate and garnish with candied orange segments and candy orange rind.
- Note: If cake seems reluctant to leave mold, loosen sides with a thin knife and/or dip bottom of mold into hot water.
- For the Candied Orange:.
- First, the rind:.
- Using a vegetable peeler, remove rind (try to get no white pith) in long strips.
- Place rind on cutting board and slice into the thinnest julienne you can.
- Place in a small heavy saucepan, cover with water, bring to a boil and drain off the water.
- Now, add a cup of sugar and about 2/3 of a cup of water to the rind and place over med low heat and allow to simmer (not boil) until the syrup is reduced by 3/4's (about 45 minutes).
- Leave the peel in the syrup until it is quite cool, then drain the rind (and reserve the orange syrup for another use).
- Spread the rind out on parchment paper, toss with sugar, and allow to dry.
- Store in an air-tight container in a cool dry place or freeze if you want to keep it longer than a few days.
- Now the orange sections:.
- While the rind is simmering, place the two stripped oranges on a cutting board and cut off the top and bottom of each, removing all white pith.
- Stand each orange on end and using a sawing motion, slice down the sides of the orange, removing all the pith.
- Now, with your knife, slice in and out of the memberanes so that you will have nice, membrane free segments of orange.
- Place these in a small saucepan.
- Add any juice you can squeeze form the membrane or that has accumulated on your board.
- Add about 3/4 of a cup of sugar and enpoough water so tht the oranges are just covered with liquid.
- Now proceed as for the rind, cooking the segments at a gentle simmer until the syrup has reduced by 3/4's.
- Allow to cool, drain the segments, spread them on paper and toss with sugar.
- Store as for rind.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.83 Kcal (1331 kJ) | ||
| Calories from fat | 73.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.14g | 13% | |
|---|---|---|---|
| Cholesterol | 66.01mg | 22% | |
| Sodium | 153.21mg | 6% | |
| Potassium | 232.3mg | 5% | |
| Total Carbs | 55.54g | 19% | |
| Sugars | 39.04g | 156% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 6.72g | 13% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 131mg | 13% | |
| Amount Per 100 g | |||
| Calories | 165.68 Kcal (694 kJ) | ||
| Calories from fat | 38.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 13% | |
|---|---|---|---|
| Cholesterol | 34.41mg | 22% | |
| Sodium | 79.87mg | 6% | |
| Potassium | 121.09mg | 5% | |
| Total Carbs | 28.95g | 19% | |
| Sugars | 20.35g | 156% | |
| Dietary Fiber | 0.54g | 4% | |
| Protein | 3.5g | 13% | |
| Vitamin C | 9mg | 29% | |
| Iron | 0.3mg | 3% | |
| Calcium | 68.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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