The tangy, sweet and sour taste of the juice and the aroma of the zest combine well with the cake.
Makes 36 squares
Prep Time 20 to 30 minutes
Total Baking Time 55 to 75 minutes
For the crust
1 cup butter, softened
1/2 cup sifted confectioners' sugar
2 cups sifted all-purpose flour
For the filling
4 large eggs
1 cup sugar
1/2 cup fresh orange juice
grated zest of 1 or 2 oranges
1 teaspoon orange extract
orange food color, optional
1/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
sifted confectioners' sugar, for dusting
1 Preheat oven to 375ºF. Cream the butter and confectioners’ sugar. Add flour. Put into a 9- by 12-by 2-inch rectangular baking pan. Bake for 15 minutes.
2 Remove crust from oven and allow to cool briefly, about 10 to 15 minutes. Lower oven temperature to 350ºF to bake the filling.
3 Make the filling. In a mixing bowl, blend together eggs and sugar with a wooden spoon for 1 to 2 minutes.
4 Add orange juice, zest, extract, and food color. Fold in flour and baking powder.
5 Pour filling into prepared crust. Bake at 350ºF for 40 to 50 minutes or until set.
6 Cool slightly then dust the top with confectioners’ sugar. Cool completely then cut into desired size.
Photography by David Hanson | Styling by Sharlene Tan
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