.gif "Torta de laranja (Rolled Orange Pudding)")
Serves 6 | Prep 6 mins | Cook 20 mins
2 tbsp demerara sugar
115ml orange juice, freshly squeezed
1 tbsp orange zest, fi nely grated
1 tbsp cornfl our
275g sugar
6 free-range eggs, beaten
50g butter, melted
Torta de laranja (Rolled Orange Pudding)
1. Preheat the oven to 200C/fan 180C/gas 7. Grease and line a Swiss roll tin (about 30 x 20cm) and grease
the paper too. Sprinkle with half the demerara sugar.
2. Mix the orange juice and zest slowly into the cornfl our and sugar, blending well. Mix in the eggs without frothing them up but ensuring that they are well blended. Stir in the melted butter and pour into the lined tin. Put into the oven until set – about 20 minutes.
3. Turn out on to a fresh piece of baking paper, sprinkled with the remaining demerara sugar. Trim any
hard edges and roll up like a Swiss roll. Cool and serve, cut into slices.