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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the orange slices. | 2. put 1/2 cup sugar and water into saucepan. | 3. stir medium heat until dissolved. | 4. increase heat and boil until caramel colour. | 5. pour most of it into a 22cm cake tin. | 6. add orange juice to saucepan stir until smooth. | 7. put orange slices. | 8. in shallow dish and pour over caramel orange syrup. | 9. put in fridge. | 10. steam pumpking intil tender. | 11. drain 10 minutes. | 12. heat oven 150 degrees celcius. | 13. melt butter and add pumpkin and turn to absorb butter and evaporate liquid. | 14. do not let burn. | 15. remove, cool 5 minutes and puree. | 16. using mixer beat sugar, all eggs together until thick anf pale. | 17. add sest and flour. | 18. and pumpkin and beat well. | 19. our into caramel lines pan and cook 45 minutes. | 20. remove and cool completely even overnight before unmouldin. | 21. serve with chilled caramel oranges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	1 1/2		peeled seeded sliced	7.425	1.6236	0.5098	0.0346
butter	50	g	unsalted	285.0	13.095	8.905	24.0
caster sugar	150			-	-	-	-
egg	1			71.5	0.36	6.28	4.755
egg yolk	3			164.22	1.8309	8.0886	13.5354
lemon zest	1		grated	-	-	-	-
plain flour	75			-	-	-	-
white sugar	1/2	cup		387.0	99.98	0.0	0.0
water	3	tablespoons		0.0	0.0	0.0	0.0
orange juice	2			223.2	51.583999999999996	3.472	0.992
orange	4		peeled sliced	7.05	1.7625	0.141	0.018000000000000002

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