Orange mould

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Serves: 12

INGREDIENTS
3 cups (750ml) orange juice
1 cup (200g) sugar
4 egg yolks
1 tablespoon finely grated orange rind
6 eggs
¾ cup sugar, to prepare caramel

PREPARATION
Line a fluted or loaf ovenproof dish in caramel, prepared with ¾ cup sugar.
Whisk eggs, egg yolks and sugar slightly.
Stir in orange rind and juice.

Pour mixture into dish and bake for 1 hour, over a tin with 2-3 cm of hot water.
Remove from oven and cool completely before turning out.

Butter spread

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COMMENT This creamy spread is delicate and tasty. It can be used as a cake filling or to decorate any dessert. Cook’s tip: Once the spread has been used, the cake or dessert must be refrigerated. Otherwise, the butter would melt and the spread would lose shape. To prepare it, you have to use butter. […]

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