Orange and Lemon Gateau
by Tarla Dalal
Added to 62 cookbooks
This recipe has been viewed 19840 times
A blend of citrus juices enlivens this gateau.
- Pour the cake mixture into a well-greased and dusted 175 mm. (7") diameter tin and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch.
- Cool the cake and divide into 2 parts horizontally.
- Sprinkle the juice over both the cake parts.
- Mix the orange juice, cornflour, lemon juice, sugar and 1/2 teacup of water. Put to boil and go on stirring and cooking until the mixture becomes thick. Cool.
- Add the orange rind, essence and colouring.
- Beat the cream with the sugar.
- Add 2 tablespoons of the sweetened cream to the filling.
- Spread the filling over one cake part and place the other part on top.
- Cover the entire cake with the balance sweetened cream.
- Decorate with grated chocolate or praline powder.
- Cut into slices and serve cold.
Nutrient values (Abbrv) per serving
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