The Creamy Orange Cake

240 mins
Serves 1
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Directions

  1. 1Pour the orange juice into a saucepan.
  2. 2Add sugar and cornstarch.
  3. 3Whisk well while cold until completely smooth.
  4. 4Cook over medium heat, stirring constantly.
  5. 5Continue stirring until thick, glossy, and creamy.
  6. 6Pour into a lightly wet or lightly oiled mold.
  7. 7Smooth the top evenly.
  8. 8Cool at room temperature, then refrigerate for 4 hours until firm.
  9. 9Unmold onto a serving plate.
  10. 10Cover with shredded coconut.
  11. 11Slice and serve cold.

Ingredients

  • 1 liter orange juice
  • 200 g sugar
  • 120 g cornstarch
  • Shredded coconut, for coating

Equipment

saucepanwhiskmoldserving plate