dry and dense in this case

FILLING

When making a layered cake (using identical sized pans) make the orange layer filling Using a knife cut off the

entire peel (the skin and the white part) from the oranges Also remove the white part from the middle of the

orange Chop the oranges Add the chopped oranges Grand Marnier sugar and brown rice syrup to a pan and

gently cook until most of the liquid has evaporated or absorbed in This could take over minutes since this

cooking process does pull the juices out of the orange peices

(

If you would rather not make your own filling you can use orange marmalade in place of this filling)

GARNISH

Once orange layer filling has cooked down a bit and after the cakes have cooled place the bottom layer of the

cake on a serving plate (with parchment paper under the edges) and spread some of the icing over this first layer

Then spread all of the orange filling over the top of this icing Then place the second layer on top of the first and

frost/ice the sides of the cake If you want you can also frost/ice the top of the cake

To garnish the top of the cake using a knife cut off the entire peel (the skin and the white part) from the oranges

Slice oranges about /" thick across (through all the sections so the center of the orange appears as a small white

dot in the middle of the orange slices which will look like wheels) Arrange these orange slices on top of the cake

(

I prefer them not to overlap; could take up to slices to cover entire cake) Place a small square of orange peel

in the center of each orange slice Arrange the toasted glazed walnut halves around the edges of the cake (on top

of the icing) where the cake meets the plate

VARIATIONS:

"CarobOrange Cake" Use carob powder in place of cocoa and "Carob Icing" in place of "Chocolate Icing" (see

recipe) This will yield a lower fat cake

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality