Essentially it's a rolled orange omelette with enough sugar to almost make your teeth hurt.

This is one of those recipes that has been wafting around my "to do" recipe folder for many years. It has less than a handful of ingredients, is very easy to make and is deliciously refreshing. Come to think of it, I had a version of this at Sweet Belem earlier this year. Essentially it's a rolled orange omelette with enough sugar to almost make your teeth hurt.

torta de laranja

 

  • 1 tbsp cornflour
  • 150 ml freshly squeezed orange juice
  • 200 g caster sugar
  • grated rind of 1 orange
  • 5 large eggs, beaten

Preheat oven to 180°C.

Dissolve the cornflour in the juice, then mix in the sugar, orange rind and beaten eggs. Combine well, but don't whisk too hard.

Grease and line a 20.5cm x 30.5 cm baking tray suitable for a Swiss roll (the lining paper must also be greased and sprinkled with sugar). Pour the cake mixture onto the tray and bake for 15-20 minutes until the cake is firm and has a rich colour.

Turn onto a slightly damp, clean cloth, sprinkled with sugar. Trim edges and roll up carefully, using the cloth.

Place in a sugared serving dish and, when cold, sprinkle with sugar.

Serve cut into slices.