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Tarte Orange Cake RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.


3 dl (1 1/2 cup) all-purpose white flour
1 tbs sugar
1/2 tsp salt
150 g (good 5 oz) butter or margarine
1 egg yolk

1 dl (1/2 cup) freshly squeezed orange juice
6 egg yolks
1 1/2 dl (3/4 cup) sugar

4 oranges
1 tbs sugar
fresh or frozen raspberries or strawberries
fresh lemon balm leaves


  • Mix the dry ingredients for the crust in a food processor or on the table.
  • Finely divide the fat in the mixture and add the egg yolk.
  • Quickly work to asmooth dough and press it out in a shallow pie dish, diameter approx 25 cm / 10", so that the bottom and edges are properly covered.
  • Prick and leave the dish in a cold place while the filling is prepared.
  • Peel the oranges and slice them or cut out skin-free wedges on a plate.
  • Measure the juice for the filling.
  • Mix egg yolks, sugar, and orange juice in a saucepan.
  • Simmer while beating until it thickens.
  • Bake the pie crust on a rack in the lower part of the oven at 225C / 425F for 12 - 15 minutes.
  • Let the crust cool slightly and spread out the creme filling over it.
  • Put on the sliced or wedged fruit and sprinkle with some sugar.
  • Bake for another 6 - 8 minutes or until the surface is golden.
  • Let the pie cool, decorate with strawberries or raspberries and serve with lightly whipped cream.
  • The pie keeps very well in a cool place for 1 - 2 hours. It should not be frozen.

Makes 1 cake (8 pieces)

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