Surprisingly light and airy, the cake on its own would make a delightful snack or breakfast treat. Brush on the glaze and pile on the whipped cream, though, and you have an impressive dessert.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
After glazing, the cake can be wrapped in plastic and kept at room temperature for up to 2 days before serving.
Give whipped cream a boozy boost—and more orange flavor—by adding 1 Tbs. Grand Marnier or similar liqueur while whipping.
The cake took longer to bake than expected, but came out OK. I thought it was a bit dry, and the glaze stayed on top, so next time I'll cook the glaze shorter time so it soaks into the cake more. We actually made more syrup, adding Triple Sec, and spooned some over slices at serving.
Excellent cake. Followed directions exactly. I would probably put a parchment collar on the pan. The cake did not overflow however it did roll on the top of the pan a little. I used the correct size pan but it was not a spring form - it had a push up bottom only.
This was a perfect cake for me. The crispy-ness of the cake and that sensation glaze. I loved it.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?