¾ cup fresh orange juice

3 tablespoons grated orange rind

1 tablespoon orange flower water

1 cup finely ground dried homemade bread crumbs

1 cup finely ground almonds

2 eggs, separated

¾ cup sugar

½ teaspoon salt

2 egg whites

2 teaspoons unsalted butter

powdered sugar, whipped cream and candied zest for garnish


1.  Preheat the oven to 350*.  In a large bowl, combine the orange juice, orange rind, orange flower water, ¾ cup of the bread crumbs and the almonds.

2.  In a separate bowl, beat the egg yolks with ¼ cup of the sugar and the salt and gently fold in the orange juice mixture.

3.  In another bowl, beat the four egg whites with the remaining sugar until they form stiff peaks, then fold in the orange juice mixture.

4.  Lightly grease an 8 by 8 inch square cake pan with the butter and dust it with the remaining bread crumbs.  Pour in the cake batter and bake until done, about 40 to 60 minutes.  Serve sprinkled with powdered sugar or with a dollop of whipped cream.

from an ancient New York Times article about Provence

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