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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the cake: | 2. Generously butter a mold or bundt pan (I use a 9" non-stick bundt pan). | 3. Pour the milk into a heavy saucepan over medium heat and add the sugar, the vanilla bean, the salt and the grated orange zest. | 4. Add the butter and stirring occasionally bring just to the boil. | 5. Remove from the heat, add the farina all at once and whisking, replace over low heat and whisk gently until it begins to thicken. | 6. When thickened, remove the vanilla bean (you can wash it off and put in a sugar bowl) and add the three eggs. | 7. Continue whisking over low heat until the eggs are combined, the mixture is smooth and comes to the gentlest of simmers. | 8. Pour into the prepared mold and allow to cool slightly before covering with plastic wrap placing in fridge. | 9. Chill for at least four hours (or overnight). | 10. Unmold onto serving plate and garnish with candied orange segments and candy orange rind. | 11. Note: If cake seems reluctant to leave mold, loosen sides with a thin knife and/or dip bottom of mold into hot water. | 12. For the Candied Orange: | 13. First, the rind: | 14. Using a vegetable peeler, remove rind (try to get no white pith) in long strips. | 15. Place rind on cutting board and slice into the thinnest julienne you can. | 16. Place in a small heavy saucepan, cover with water, bring to a boil and drain off the water. | 17. Now, add a cup of sugar and about 2/3 of a cup of water to the rind and place over med low heat and allow to simmer (not boil) until the syrup is reduced by 3/4's (about 45 minutes). | 18. Leave the peel in the syrup until it is quite cool, then drain the rind (and reserve the orange syrup for another use). | 19. Spread the rind out on parchment paper, toss with sugar, and allow to dry. | 20. Store in an air-tight container in a cool dry place or freeze if you want to keep it longer than a few days. | 21. Now the orange sections: | 22. While the rind is simmering, place the two stripped oranges on a cutting board and cut off the top and bottom of each, removing all white pith. | 23. Stand each orange on end and using a sawing motion, slice down the sides of the orange, removing all the pith. | 24. Now, with your knife, slice in and out of the memberanes so that you will have nice, membrane free segments of orange. | 25. Place these in a small saucepan. | 26. Add any juice you can squeeze form the membrane or that has accumulated on your board. | 27. Add about 3/4 of a cup of sugar and enpoough water so tht the oranges are just covered with liquid. | 28. Now proceed as for the rind, cooking the segments at a gentle simmer until the syrup has reduced by 3/4's. | 29. Allow to cool, drain the segments, spread them on paper and toss with sugar. | 30. Store as for rind. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4 1/4	cups		632.57	49.5686	32.6655	33.9099
sugar	5 1/4	ounces		1611.96	403.19199999999995	0.0	0.0
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
salt	1/2	teaspoon		-	-	-	-
orange zest	1		grated	-	-	-	-
butter	3 1/2	ounces	unsalted	565.5825	25.987	17.672	47.628
farina	1/2			316.8	64.4072	10.208	1.2408
egg	3			214.5	1.08	18.84	14.265
butter				565.5825	25.987	17.672	47.628
orange	2			3.525	0.8812	0.0705	0.009000000000000001
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.