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Orange Blueberry Spongecake

"Your guests won't guess how EASY this Orange Blueberry Spongecake was to make, it makes such an elegant presentation!"


Orange Cake With Blueberry Sauce

 Orange Cake With Blueberry Sauce
 
 
1   orange  
1 cup    sugar  
4   eggs  
1/2 cup    orange juice  
1 cup    flour  
1 tsp    baking powder  
1/8 tsp    salt  
For the Sauce  
2 cups    fresh or frozen blueberries  
1/2 cup    sugar  
2 Tbs    lemon juice  
1 tsp    lemon zest  
1/2 cup    water  
1 tsp    cornstarch mixed with 2 Tbs water  
 
1 Preheat your oven to 325*.
2 Separate the eggs, whites from the yolks.
3 Cut 3 1x1 inch strips of peel from the orange. Juice the orange to make 1/2 cup. Reserve the juice.
4 In a food processor, process the orange strips until the peel is finely chopped, about 1 minute. Add the egg yolks and process for one minute, scraping down the bowl as necessary.
5 With the machine running, pour the orange juice through the feed tube and process for 10 seconds. Add the flour and baking powder, pulse 3 times just to lightly mix.
6 Beat the reserved egg whites with a hand mixer until stiff, but not too dry. Fold the batter into the whites, careful not to compress the whites too much.
7 Grease a tube (bundt) pan generously with non-stick spray. Pour the batter into the pan and bake for 40 to 50 minutes, until the cake springs back when touched.
8 Invert the cake over a wire rack, and cool completely before removing it from the pan. While it cools, prepare the blueberry sauce.
Blueberry Sauce
1 In a saucepan, bring all the ingredients, except for the cornstarch mixture, to a boil. Cook over medium heat until the blueberries begin to burst.
2 Add the cornstarch mixture. Stir and cook until thickened and clear.
3 Remove cake from the baking pan, and place the Orange Blueberry Spongecake on a plate. Pour the warm sauce over the cake, or cut into serving pieces, on individual plates, and top with blueberry sauce.
 
Servings: 8
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
lemon zest
cornstarch mixed with 2 Tbs water
 
       
Amount Per Serving      
Calories   296.60  
Calories From Fat (10%)   28.56  
    % Daily Value
Total Fat 3.20g   5%  
Saturated Fat 0.94g   5%  
Cholesterol 122.67mg   41%  
Sodium 78.60mg   3%  
Potassium 214.58mg   6%  
Carbohydrates 62.50g   21%  
Dietary Fiber 1.59g   6%  
Sugar 48.15g      
Sugar Alcohols 0.00g      
Net Carbohydrates 60.91g      
Protein 6.04g   12%  
 

This Recipe was formatted and exported by Living Cookbook...Click HERE to get your Living Cookbook Today!
 
     

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