Orange Roll

The citrus fruits were introduced into Portugal and Iberian Peninsula by the arabes who had themselvs brought them from eastern countries. In Portugal they are cultivated mainly in the Setúbal and Algarve regions. Oranges from the Algarve are the best for the table and oranges from Setúbal are smaller and used for the table and for juices, jams and preserves.

Oranges are adopted as a flavouring for puddings, cakes, biscuits, desserts and homemade liqueurs. Their peel can be candied and is very popular for cakes.

This roll is a very popular dessert in Portugal, made with orange juice and orange rind.

Ingredients:

1/4 pint (150 ml)pure orange juice
grated rind of 1 orange
2 tablespoon cornflour
10 oz (280 gr) caster sugar
8 large eggs

Preparation:

Dissolve the flour in the juice and mix in the sugar, grated ring and beaten eggs. Combine well, without whisking too hard. Prepare a baking tray suitable for a roll, 8x12 inches ( 20 x 30) well grased and lined. The lining paper must also be greased and sprinkled with sugar.

Pour the mixture onto this and bake at 180ºC/350ªF/Gas 4 for 15-20 minutes until firm. turn into a sligtly damp cloth, sprinkled with sugar. Trim the edges and roll up carefully, with the help of the cloth. Put in a serving dish and sprinkled again with sugar, when cold.