Anyone have a recipe for Valencia Orange Cake?

I had it at Europa South Restaurant in Point Pleasant, NJ more than 25 years ago. It was made like a jelly role with sponge cake and soaked with something orange-flavored.Anyone have a recipe for Valencia Orange Cake?
Orange Cake





Ingredients


25 oz cream cheese


6 oz biscuits


2 oz butter


2 oz of sugar


3 fl.oz orange juice


10 oz of mandarins or preserved oranges


Chocolate shavings





Preparation





Smash up the biscuits and mix them with the melted butter.





Put the mixture in a loose-bottomed tin greased with butter and put it in the fridge for 15 minutes.





In a separate bowl, beat the cheese, the sugar and the orange juice until you get an even mixture.





Pour this mixture into the tin and put it back into the fridge for four hours.





Decorate the cake with pieces of mandarin and chocolate shavings





JMAnyone have a recipe for Valencia Orange Cake?
This is as close as I have-- this is delicious in its own way





INGREDIENTS


1 (18.25 ounce) package yellow cake mix


1 (3.4 ounce) package instant vanilla pudding mix


2 cups sour cream


2 eggs


1/4 cup vegetable oil


1/4 cup orange liqueur


1 cup white chocolate chips


1/8 cup confectioners' sugar for dusting








DIRECTIONS


Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch Bundt pan.


In a medium bowl, stir together the cake mix and pudding mix. Add the sour cream, eggs, oil and orange liqueur. Mix until smooth and well blended, then fold in the white chocolate chips. Pour the mixture into the prepared pan.


Bake for 1 hour in the preheated oven, until cake springs back to the touch. Allow cake to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely. When cake is cool, dust with confectioners' sugar and serve.
This is the quickest and simplest cake to bake. It uses naval oranges that don't have the seeds.





It isn't what one you are after, but hey this is too good not to share





Five minute orange cake





2 teaspoons soft unsalted butter


200g Navel orange


extra 175g unsalted butter, at room temperature


3 eggs


1 cup caster sugar


2 cups self-raising flour


double cream, to serve





Icing


1 cup icing sugar mixture


2 tablespoons of orange juice





Grease a 22cm baba pan well with butter.


Cut unpeeled orange into segments and place in a food processor. Process until finely chopped.


Add extra chopped butter, eggs, sugar and flour and process until well combined. Spread mixture into prepared pan.





Cook in a moderate oven (180C) for about 45 minutes or until cooked when tested. Stand cake in pan for 5 minutes before turning out onto a wire rack to cool.


To make Icing, combine icing sugar and juice in a bowl. Stir until smooth.





Pour icing over cold cake, allow to set. Serve cake with double cream.





Tip


Cake can be made in a 22cm round cake pan. Line base with baking paper and cook cake for about 1 hour or until cooked when tested. Cover cake lightly with a piece of foil, to prevent it from over-browning.
Valencia Orange Cake





Ingredients:


1 kg Valencia Oranges


2 extra Valencia Oranges (zest)


500g almond meal


125ml Extra Virgin olive oil


6-8 eggs


250g sugar


20mls Cointreau (optional)





Preparation:


Boil whole oranges until soft and reduce to a puree. Separate the egg whites and yolks. Beat sugar, cointreau and egg yolks until pale. Beat egg whites and reserve. Fold almond meal in pureed oranges, oil and one third of beaten whites. Then fold the rest of the whites.





Place mixture in cake rings and cook in oven at 150-160掳C until set. For a lighter version add a teaspoon of baking powder.





Orange Syrup Glaze





2 2/3 cups sugar


1 cup water


1 1/2 tablespoons grated orange peel


20mls Cointreau (optional)





To make a citrus glaze syrup, simply combine sugar, orange juice and their zest including cointreau to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.





Serves 8-10.





Enjoy...
Orange Kiss-Me Cake





16 servings





cAKE


1 orange


1 cup raisins


1/3 cup walnuts


2 cups all-purpose flour


1 cup sugar


1 teaspoon baking soda


1 teaspoon salt


1 cup milk


1/2 cup margarine or butter, softened, or shortening


2 eggs





TOPPING





1/3 cup orange juice, reserved from orange used in cake


1/3 cup sugar


1 teaspoon cinnamon


1/4 cup finely chopped walnuts





Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade, or food mill, grind orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.





In a large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.





Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan.





In a small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour, or until completely cooled.





(From Pillsbury.)