1 cup sugar
1 1/2 cup cake & pastry flour
4 orange zest
1 tbsp Orange Blossom Liqueur
6-7 large oranges' juice (~2 cups)
9 tbsp sugar
Loaf Cake Mold
Whisk the eggs and sugar with an egg whisker until foamy. Add orange zest and flour, continue mixing. Pour into the oiled loaf cake mold.
Preheat the oven to 375 F. Check with a toothpick to see if it's done, bake until it comes out clean. It takes about 45 minutes. Place the cake on the wire rack to cool it down. Meanwhile boil the syrup ingredients for a few minutes.
Slice the cake and place on the oven tray. Pour using a spoon the hot syrup all over the slices. Make sure the cake absorbs the syrup, if necessary make more syrup.
When you serve Orange Cake, squeeze chocolate Syrup (Smucker's Sundae Syrup) or home made Chocolate Sauce on top and sprinkle some pistacchios. Keep the Orange Cake slices covered in the fridge. It is more delicious when cold.
6 tbsp cocoa
1 pinch salt
1/3 cup boiled water
3 tbsp unsalted butter
3/4 cup sugar
2 tbsp icy water
Put the cocoa, salt and boiled water in a pan and mix until it's paste-like. Turn the heat onto medium. Add the butter and sugar, and stir constantly. When the butter melts, cook for 8 minutes on medium-low heat, stirring occasionally. Add 2 tablespoons of icy water and stir. Put aside, let cool.