Oreorange cake


About 12 servings


Cake Ingredients 6 eggs 2 cup sifted all-purpose flour 1½ cups granulated sugar 1-cup milk 200 grams. butter, softened 2 teaspoons Baking Powder 1-teaspoon vanilla extract Pinch of salt Pinch ground cinnamon Pinch ground cloves Pinch ground nutmeg Pinch ground cardamom 2 tablespoon. orange mix (recipe follows) 14 crumbled Oreo chocolate cookies Chocolate frosting Ingredients: 1 can sweetened condensed milk ½ cup milk with 2 tablespoon. of dry milk 2 3oz bar semisweet chocolate Pinch ground cinnamon Pinch ground cloves Pinch ground nutmeg 2 drops vanilla extract Caramel ingredients: 1⁄2 cup of sugar. 2 tablespoon. Water.

Nutritional information

No nutrition information available


Cake Instructions: Get everything ready to start making the cake. Pour the flour, baking powder, and spices into a clean bowl, set aside. Mix together the sugar and salt. Separate de egg yolks from the egg whites. Orange mix: Cut one orange in half. Take seeds out of both sides. Squeeze juice into the blender. Cut both half in small pieces; place the pieces on the blender and blend. Set the orange mix aside. Preheat oven to 350 degrees F. Grease and flour a 10.5"dia. x 4.5"H baking pan. In the bowl of a mixer, cream together the butter, until smooth, about 5 minutes. Gradually add the sugar first and then the milk. Add the egg yolks, 1 at a time, beating well after each addition. Add 2 tablespoon. orange mix to the batter. Separately beat egg whites with a dash of salt to give more volume. Beat until foamy. With the mixer on low, gradually add the flour mixture to the butter mixture. Break the cookies into small pieces. During the last couple of minutes of churning, fold in the cookie pieces. Pour batter into the prepared pan and bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of the cake comes out clean. Cool completely in pan on wire rack. Once the cake is cool make the Chocolate Frosting. Chocolate Frosting Instructions: Combine all the ingredients in a saucepan place over low heat stirring constantly with a wooden spoon and scraping the sides and bottom edges of the saucepan religiously. Bring out the heat once the frosting starts to separate from the pan. Keep on stirring for about 3 more minutes to homogenize the frosting. If the frosting is too thick to spread, add 1 tablespoon at a time of milk, with the mixer on low, until spreading consistency is achieved. It should be liquid enough to coat easily, but thick enough not to drip off. Spoon frosting from pan onto highest point of cake and spread with a spatula until you cover the cake. I love to sprinkle with pieces of caramel (recipe follows). Caramel Instructions: Combine the sugar and the water into a small pan. Bring the syrup to a steady boil without stirring. Watch carefully as the water evaporates, especially when the liquid reaches the stage where very large bubbles form in the syrup becomes heavy and sticky. The syrup will turn very pale and golden at the edges first. Don't stir it but do swirl the pan around a little so the sugar colors evenly. Continue to keep over the heat and cook until it becomes a deep golden color, almost brown. Now the caramel is ready to use. Working swiftly, tip the caramel on to a baking sheet and allow hardening. Then break the caramel into pieces to give a delicate touch to the chocolate frosting.