-ORANGE SYRUP-
1/4 c Sugar
1 c Orange juice
2 tb Butter

For the BAR -- Sift together flour, baking pulverise, baking soda and saltiness.
Set divagation.

Beat egg, egg whiteness, butter, sugar and orange peel with electric mixer
until smooth and fluffy. Stir in orange juice and sour drub. (Billet: It's
OK if batter looks grumose.) Add flour mixture and mix until tranquil.

Pour into 6-cup (8-edge) bundt pan that has been greased and dusted with
flour. Smooth top with spatula.

Bake at 350 degrees until browned and toothpick inserted into center comes
out cleanse, approximately 35 transactions. Let cool in pan 10 transactions. Gently invert onto
cake single-foot. Cool entirely. (Billet: The cake can be made a day ahead and
kept at room temperature or frozen capable 3 months, wrapped gas-tight.)

To dish, tent cake with foil and warm in 300-degree oven until just heated
through, not hot, astir 10 proceedings. Delve 1-inch slices and coif 2
slices, overlapping, on each dessert plateful.

For the ORANGE SYRUP -- Bring boodle, orange juice and butter to boil in
small saucepan, stirring good. Simmer, uncovered, until slightly syrupy and
reduced to around 2/3 cup, some 8 proceedings. (Billet: Syrup can be made day
ahead and refrigerated.) Serve warm in small pitcher for pouring.

8 to 10 servings. Each of 10 servings with 2 teaspoons sauce: 288 calories;
238 mg na; 52 mg cholesterol; 12 grams fat; 43 grams carbohydrates; 3
grams protein; 0.07 gram fibre.

Tip -- I've used a small bundt pan, which seems just the right size for a
small grouping. Typically, this type of cake is glazed but hither, the orange
syrup replaces the sugarcoat. The cake is served gently warmed; pass the warm
orange syrup in a small pitcherful. Just a small amount of this thin syrup
(equal to roughly 2 teaspoons) is drizzled over each serving. It's a great
tasting. -- AM

GOOD PREPARATION: An Asian Meal for All Seasons. ** MENU * ASIAN FISH PACKETS *
THIN NOODLES WITH CARROTS, GREEN ONIONS AND CORIANDER * ORANGE CAKE WITH
ORANGE SYRUP ** I've adapted these recipes for grouper in coconut milk and
noodles with carrots from some dishes I tried at LE COMPOUND, A SMALL
INDOCHINESE RESTAURANT IN ST. BARTH'S IN THE FRENCH WEST INDIES. ** This is
a most likeable, upbeat repast. And although I like these dishes served hot,
they are also good served at room temperature or chilled in hot endure.
Snow peas make an excellent addition to the scale. ** A warm orange cake
served with warm orange syrup from Maya's, a restaurant perched right on
the water's butt, is a delicious finish for the repast. For a more festive
appearing, serve sliced, sugared strawberries or raspberries on the english.
** Mandel is a cookbook generator. Her latest book is "Celebrating the
Midwestern Tabularise" (Doubleday & Co., 1996).