xcess flour.
Beat butter, orange peel and sugar in a
rchment paper.
Place whole orange in a small saucepan.
Grease a deep 8 inch cake pan and line base and
nch square cake pan with parchment paper.
To make orange syrup, combine
ime; beat until thick. Add orange juice and peel; blend until
tter two 9-inch round cake pans, line with parchment
ale and fluffy. Beat in orange zest. Add eggs, 1 at
nd sifted flour. Add the orange puree. Spoon the mixture into
ombined butter, yogurt, eggs and orange peel. (Do not overmix; mixture
hickened.
Add milk, orange juice and orange peel and mix thoroughly
Bake our orange chiffon cake mix as directed.
Cool.
Combine 1/3 cup heated milk, corn syrup, almond extract and creamy white frosting mix.
Beat until smooth.
If too thick, add 1 to 2 tablespoons more milk.
Pour slowly over cake.
Sprinkle top with chopped, toasted almonds.
Glaze will set within 1/2 hour.
Store any leftover glaze in refrigerator.
ith remaining batter.
For Orange Syrup: In a small saucepan stir
deep 10 inch round cake pan. Line base and sides
ine an 8 inch round cake pan with parchment paper.
our and cocoa alternately with orange juice. Pour into prepared pan
Grease a deep 8 inch cake pan and line base and
Beat the eggs well.
Gradually beat the sugar into the eggs.
Sift dry ingredients and fold into the egg mixture.
Microwave milk and oil for 1 minute at 100% power and stir into the cake mixture.
Pour into greased dish and cook for 6 - 7 minutes on 100% power.
Keep aside.
Cook sugar, water and butter for 4 minutes at 100% power stirring after 2 minutes.
Add orange juice and zest and cook at 100% power until it boils.
Pour over warm cake.
Serve cold with whipped cream and tinned mandarin orange slices, if desired.
rease and flour a 9\" cake pan.Preheat oven to 350
/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next
hites into the orange mixture.
pour the cake mixture into the