Buttermilk-orange cake with coconut-almond icing

Name: Buttermilk-orange cake with coconut-almond icing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 325 g Sugar; 7-10 Tbsp grated peel of 1 untreated orange; 7-10 Tbsp Salt; 300 g Flour; 3 deleted Tsp Baking Powder; 225 ml Buttermilk; 25 g Coconut flake; 25 g flaked almonds; 150 g Whipped cream; 4 TABLESPOONS Orange juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Wood skewer

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
325 g Sugar
7-10 Tbsp grated peel of 1 untreated orange
7-10 Tbsp Salt
300 g Flour
3 deleted Tsp Baking Powder
225 ml Buttermilk
25 g Coconut flake
25 g flaked almonds
150 g Whipped cream
4 TABLESPOONS Orange juice
7-10 Tbsp Fat and flour
7-10 Tbsp Wood skewer

Directions

1
Beat the eggs, 250 g sugar, orange zest and 1 pinch of salt with the whisk of the hand mixer for about 5 minutes until very creamy. Sift the flour and baking powder and stir into the egg mixture with buttermilk. Put the dough into a greased and floured springform pan (approx. 26 cm Ø), spread it smooth
2
Mix 75 g sugar, grated coconut and almonds and sprinkle on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 30-35 minutes, covering the last 5-10 minutes if necessary
3
Mix the whipped cream and orange juice. Take the cake out of the oven and immediately prick them close together with a wooden skewer. Pour the cream mixture evenly onto the hot cake, leave to cool in the mould for about 30 minutes. Remove the cake from the mould, cut into pieces and serve while still warm. Whipped cream tastes good with it
4
Waiting time approx. 30 minutes