After a fantastic weekend in Buckinghamshire, I ended up being stuck in the miserable Luton airport for 4 hours. To help the time pass I picked up the latest copy of Vegetarian Living magazine and sat in the underwhelming surroundings of an airport carpark I learnt that Torte de laranja is a popular Portuguese pudding. Although this rolled orange pudding looks like a swiss role, it is not a cake. The recipe contains a very few ingredients and looks devine! Half a day later, it is made and eaten! Mouthwatering, delicate, supremely moist, egg-y, orange-y, melt-in-the-mouth-ey kind of a thing. How could I not make this again?!
- 2 tbsp demerara sugar
- 115 ml orange juice, freshly squeezed
- 1 tbsp orange zest, finely grated
- 1 tbsp cornflour
- 275g sugar
- 6 free-range eggs, beaten
- 50g butter, melted
- Preheat the oven to 200C/ fan 180C/ gas 7. Grease and line a Swiss roll tin (about 30 x 20cm) and grease the paper too. Sprinkle with half the demerara sugar.
- Mix the orange juice and zest slowly into the cornflour and sugar, blending well. Mix the eggs without frothing them up but ensuring that they are well blended. Stir in the melted butter and pour into the lined tin. Put into the oven until set – about 20 minutes.
- Turn out on to a fresh piece of baking paper, sprinkled with the remaining demerara sugar. Trim any hard edges and roll like a swiss roll. Cool and serve, cut into slices.
Thanks for looking and come back soon!