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Orange Cake with Fresh Berries

Photo: Jan Smith
Yield 8 servings (serving size: 1 cake slice, 2 tablespoons raspberries, and 2 tablespoons blueberries)
Because of its geographic location on the Mediterranean, Provence has been influenced by other Mediterranean countries. Oranges and olive oil are highly valued--here they coexist in a cake. Orange-flower water adds an intense perfume but can be omitted. It can be found in Middle Eastern food stores.

Ingredients

  • 1 cup sifted cake flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon grated orange rind
  • 1/4 cup fresh orange juice
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon orange-flower water
  • 2 large egg yolks
  • 6 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon powdered sugar
  • 1 cup blueberries
  • 1 cup raspberries

Nutrition Information

  • calories 176
  • caloriesfromfat 25 %
  • fat 4.8 g
  • satfat 0.9 g
  • monofat 3 g
  • polyfat 0.7 g
  • protein 4.8 g
  • carbohydrate 28.7 g
  • fiber 1.7 g
  • cholesterol 51 mg
  • iron 1.3 mg
  • sodium 178 mg
  • calcium 50 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well. Add rind and next 5 ingredients (through egg yolks); beat at medium speed until smooth. Beat egg whites and cream of tartar until stiff peaks form. Gently stir one-fourth of egg whites into batter; fold in remaining egg whites. Pour mixture into a 10-inch tube pan with removable bottom. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Let cool on rack 5 minutes in pan. Remove from pan; cool completely. Dust with powdered sugar. Serve with berries.