Name: Fruit rounds in orange sauce
Cook time: 25 min
Total time: 25 min
Yield: 5 servings
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 15.00 ml Baking powder; 2.00 ml salt; 80.00 ml margarine; 160.00 ml milk; 150.00 ml fruitcake mix; 5.00 ml orange zest only; 200.00 ml sugar; 65.00 ml orange juice; lemon juice only; 250.00 ml water

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Ingredients (11)

BATTER

500.00 ml	flour — cake
15.00 ml	Baking powder
2.00 ml	salt
80.00 ml	margarine
160.00 ml	milk
150.00 ml	fruitcake mix
5.00 ml	orange — zest only

SAUCE

200.00 ml	sugar
65.00 ml	orange juice
	lemon — juice only
250.00 ml	water

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Method:

Preheat the oven to 200 ºC. Spray an ovenproof dish with non-stick spray.
Sift the cake flour, baking powder and salt in a mixing bowl. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Add the milk and mix to form a soft dough.
Roll out the dough into a 20 x 22 cm rectangle (do not roll out too thinly).
Melt about 20 ml (4 t) margarine and brush over the dough. Sprinkle the fruitcake mix and orange rind on top. Carefully roll up the dough and cut into 2,5 cm-thick slices. Arrange in the prepared dish.
Place all the ingredients for the sauce in a saucepan and bring to the boil. Pour over the rounds and bake for 20-25 minutes or until done and golden brown.
Serve with custard.
Serves 4-6.