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Orange Cake from Citrusdal

This dessert cake can be baked in the coals after you’ve made a barbeque or a potjie. It will be ready just in time for you to finish the supper. It is lovely if still warm with a lightly whipped cream, ice cream or custard.

You will need this for a bake potjie size 12:

For the cake:
250 g butter or margarine
2 ½ dl (250 ml) sugar
4 eggs
2 tsp (10 ml) vanilla sugar
4 tsp (20 ml) baking powder
A pinch of salt
7 ½ dl (750 ml) cake flour
½ dl (50 ml) milk
2 ½ dl (250 ml) raisins
½ dl (50 ml) orange liqueur
Coarse rind from 2 oranges

For the sauce:
2-3 dl (2-300 ml) freshly squeezed juice from 2-3 oranges
1 tbsp (15 ml) orange liqueur
½ dl (50 ml) sugar

Make the Orange cake like this:

Soak the raisins in 50 ml orange liqueur. Butter the bake pot and lid well on the inside. Stir butter and sugar to a creamy paste in a bowl. Stir in the eggs, one at a time. Add flour, vanilla sugar, baking powder, salt, orange rind, and the liqueur-soaked raisins. If the raisins are covered with flour when you add them, they won’t sink to the bottom during the baking. Add the milk. The batter should be a little thick. Pour the batter into the buttered bake potjie.

Remove the coals in the fireplace and place the pot in a circle of coals about 20 cm away. Place some coals directly on the lid. Let the cake bake for about 45 minutes and turn the pot every 15 minutes for even baking. In the meanwhile, mix the ingredients for the sauce.

When the cake is ready, remove from the heat. Prick a few holes with a fork and pour over the sauce. Because the sauce is cold, pour it slowly over the cake. Keep the lid on, so it stays warm for longer.

This cake is best when still a little warm with lightly whipped cream, ice cream or vanilla whip.

Click here for a printable version (.pdf))