1 lg Navel Orange 1 c Flour
3/4 c Butter 1/4 c Cornstarch
4 Eggs 1/4 t Salt
1 c Sugar 1/4 c Powdered sugar
If using thick-skinned orange, remove peel with paring knife and then
remove zest from white part of pith. Cut zest and orange into 6 to 8
pieces, place in food processor and process until orange is pulpy and
zest is in fine bits. Set aside.
Melt butter in small pan over low heat. Set aside to cool.
Beat eggs with electric mixer until blended and foamy. Continue
beating and slowly add sugar. Beat until thick and light colored,
about 5 minutes.
Add flour, cornstarch and salt. Mix on lowest speed 1 to 2 seconds.
Remove bowl from mixer. Gently fold dry ingredients thoroughly into
batter using spatula. Gently fold orange and melted butter into
Gently pour batter into greased & floured 9 x 5 inch loaf pan. Bake
at 325 degrees until wood pick comes out clean when inserted in
center of cake, 75 to 80 minutes. If top starts to become too brown,
place foil loosely over top. When done, remove from oven. Let stand
5 minutes, then turn out onto rack. Dust top with powdered sugar.
Per serving: 376 cal; 5 g pro; 45 g carb; 20 g fat; 153 mg chol; 282