Ingredients
- 1 cup Butter, softened
- ½ cup Granulated Sugar
- 2 cups All-Purpose Flour
- 4 Eggs
- 1 cup Heavy Cream
- Juice and Zest of 2 large Oranges
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, combine butter and sugar until creamy. Gradually add flour, mixing until combined. Press the dough into a greased 9×13-inch baking dish and poke holes with a fork.
- Bake the crust for about 15 minutes until lightly golden.
- In a large bowl, whisk together eggs, sugar, orange zest, orange juice, cream, cinnamon, and nutmeg until smooth.
- Pour the custard mixture over the warm crust and bake for an additional 25-30 minutes until slightly jiggly in the center.
- Cool completely in the pan, then refrigerate for at least 2 hours before slicing into squares. Dust with powdered sugar to serve.
Notes
For gluten-free options, substitute all-purpose flour with a gluten-free blend, and coconut cream can replace heavy cream for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian