As featured in The Joy of Kosher:
NGREDIENTS
Cake:
- 1 envelope instant vanilla pudding
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/2 cup desiccated coconut
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1 cup orange juice
- 1/2 cup vegetable oil
- Zest of one orange
- 1 teaspoon rosewater
Candied Citrus:
- 3 clementines sliced thinly or one large orange
- 1 cup of sugar
- 2 cups water
- 1 cinnamon stick
- 1/4 cup orange juice
Orange Glaze:
- 2 cups confectioner’s sugar
- 4 tablespoons orange juice
PREPARATION
1. Preheat oven to 350°F.
2. Line baking pan with parchment paper. This will fill a bundt pan, 12 1/2″ loaf pan or 2 regular cake rounds .
3. In a large bowl add all dry ingredients and mix well .
4. Place eggs and sugar in another bowl and beat on medium speed with a mixer untill light and fluffy. Add the rosewater and orange juice, then continue to mix at low speed. Add orange zest and slowly begin to add in the dry ingredients, then mix untill thoroughly incorporated. Pour into your prepared pans and bake for 35-45 minutes untill your cake tester comes out clean. Cool cake and drizzle with glaze below and decorate with Candied Citrus and Orange Glaze (see below). You an also just sprinkle powdered sugar on top.
Candied Citrus: Place all Ingredients in a small pot and place on medium heat. Simmer untill clementines are opaque and covered with a nice layer of sugar. Remove each slice of clementine and cool on a piece of parchment paper.Remaining syrup can be used to sweeten tea.
Orange Glaze: In a small bowl combine sugar and orange juice till smooth and lump free . Drizzle over cooled
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