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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.

Joanne Weir
Recipe by Cooking Light June 2005

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Credit: Jan Smith

Recipe Summary

Yield:
8 servings (serving size: 1 cake slice, 2 tablespoons raspberries, and 2 tablespoons blueberries)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

176 calories; calories from fat 25%; fat 4.8g; saturated fat 0.9g; mono fat 3g; poly fat 0.7g; protein 4.8g; carbohydrates 28.7g; fiber 1.7g; cholesterol 51mg; iron 1.3mg; sodium 178mg; calcium 50mg.
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