Glaze

• ½ cup sugar
• ¼ cup freshly squeezed orange juice
• 1½ teaspoons

Combine the sugar and the orange and lemon juices in a small saucepot. Dissolve the sugar over low heat.

Brush the glaze on the cake. It will seem like a lot of glaze but the cake will absorb all of it.

Cool the cake to room temperature before serving.

Serve with the raspberries, blackberries, and chantilly cream.