English cheese (orange cake)

Name: English cheese (orange cake)
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 TABLESPOON Candied lemon peel and candied orange peel; 100 g Raisins; 2 TABLESPOONS Orange liqueur; 125 g Butter or margarine; 200 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 150 g Flour; 50 g Cornstarch; 150 g Icing sugar; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Orange Julienne; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 TABLESPOON Candied lemon peel and candied orange peel
100 g Raisins
2 TABLESPOONS Orange liqueur
125 g Butter or margarine
200 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
150 g Flour
50 g Cornstarch
150 g Icing sugar
4 TABLESPOONS Lemon juice
7-10 Tbsp Orange Julienne
7-10 Tbsp Fat and breadcrumbs

Directions

1
Chop the candied lemon peel and candied orange peel very finely, mix with raisins and orange liqueur, cover and let stand for 1 hour. Beat fat, 70 g sugar and lemon peel until frothy. Separate the eggs and gradually stir in the egg yolks.
2
Beat the egg whites until very stiff, allowing the remaining sugar to trickle in. Mix raisins, candied lemon peel and candied orange peel with flour and starch. Stir 1/3 of the beaten egg white into the fatty egg mixture, then carefully fold in the remaining beaten egg white and add the flour mixture.
3
Grease a box mould (26 cm long) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Cover after about 45 minutes.
4
Leave the cake to cool in the mould for 10 minutes and then turn out onto a cake rack. Mix icing sugar and lemon juice to a smooth glaze. Cover the cake with it. Decorate with fine orange julienne if desired.
5
Results in about 15 pieces.