Juicy orange cake

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 200 g Butter or margarine
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 325 g Flour
  • 1 package Baking Powder
  • 75 g Cornstarch
  • 7-10 Tbsp Juice
  • 4 Clementines
  • 200 g Quince jelly
  • 1 package (25 g) crushed pistachio kernels
  • 7-10 Tbsp Grease

Directions

  1. 1

    Beat the fat, sugar and vanilla sugar with the whisk of the hand mixer until foamy. Add the eggs bit by bit and mix. Mix flour, baking powder and starch, sieve onto the egg-fat mixture and fold in. Stir in the juice of two oranges. Pour the dough into a greased springform pan (24 cm Ø), smooth it down and bake in a preheated oven (electric range: 175°C/ gas: level 2) for 40-45 minutes. Remove the cake from the oven, prick several times with a wooden skewer and sprinkle with the remaining orange juice. Let the cake cool down a little, remove from the mould and place on a cake rack. Peel the clementines so that the white skin is completely removed, cut them into slices and cover the cake with them. Heat the jelly in a saucepan and coat the clementines with it. Let the cake stand in a cool place for about 2 hours. Sprinkle the pistachios on the cake edge

  2. 2

    Bowls: ASA

  3. 3

    Plate: Zller: Ceramic

  4. 4

    Cake server: Christofle

  5. 5

    Tin: Royal Copenhagen

Nutrition Facts

KCAL
290 kcal
CARBS
36 g
FATS
13 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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