Recipe of Vicky Smyrli
from a recipe leaflet of the Greek Supermarket "AB Vassilopoulos"
Ingredients (for 6-8 people):
1 tea-cup of butter, at room temperature
2 tea-cups of granulated sugar
4 large eggs
4 ½ tea-cups of self-raising flour, sifted
1 tea-cup of already prepared tea with orange flavour
3 tbsp of brandy
For the serving:
icing sugar for dusting
marinated orange slices
fresh spearmint or mint leaves
For the marinade:
2 large oranges, cut in slices
2 oranges, the juice
4 tbsp of a liqueur of your choice
Method:
Peel the oranges and discard as much of the pith off them as possible. Cut them in thin horizontal slices, discard any pips and put them in a bowl. Pour over with the orange juice and the liqueur. Cover the bowl with cling film and leave the oranges in the fridge to marinate for at least 1 hour.
Preheat the oven to 180οC.
In the bowl of a standing mixer beat the sugar with the butter until the mixture becomes fluffy and creamy. Add the brandy and the eggs, one at a time, while keeping beating.
Add the flour little by little in the mixture alternately with the tea while keeping beating. Grease and lightly dust with flour a long normal size cake tin.
Empty the batter in and put in the oven. Bake for about 45 minutes. Check if it is done using a tooth pick and pricking in the centre, if it comes out dry and clean the cake is ready.
Take out of the oven, leave to set for a few minutes and then turn it on a serving platter. When it is completely cooled sprinkle on top with the icing sugar.
Serve on each plate 1-2 cake slices, garnish with 1-2 orange slices, a spearmint leaf and drizzle with a bit of the marinade juice.
1 tea-cup of butter, at room temperature
2 tea-cups of granulated sugar
4 large eggs
4 ½ tea-cups of self-raising flour, sifted
1 tea-cup of already prepared tea with orange flavour
3 tbsp of brandy
For the serving:
icing sugar for dusting
marinated orange slices
fresh spearmint or mint leaves
For the marinade:
2 large oranges, cut in slices
2 oranges, the juice
4 tbsp of a liqueur of your choice
Method:
Peel the oranges and discard as much of the pith off them as possible. Cut them in thin horizontal slices, discard any pips and put them in a bowl. Pour over with the orange juice and the liqueur. Cover the bowl with cling film and leave the oranges in the fridge to marinate for at least 1 hour.
Preheat the oven to 180οC.
In the bowl of a standing mixer beat the sugar with the butter until the mixture becomes fluffy and creamy. Add the brandy and the eggs, one at a time, while keeping beating.
Add the flour little by little in the mixture alternately with the tea while keeping beating. Grease and lightly dust with flour a long normal size cake tin.
Empty the batter in and put in the oven. Bake for about 45 minutes. Check if it is done using a tooth pick and pricking in the centre, if it comes out dry and clean the cake is ready.
Take out of the oven, leave to set for a few minutes and then turn it on a serving platter. When it is completely cooled sprinkle on top with the icing sugar.
Serve on each plate 1-2 cake slices, garnish with 1-2 orange slices, a spearmint leaf and drizzle with a bit of the marinade juice.
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