Mini box cake

Name: Mini box cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 untreated oranges (approx. 175 g each); 120 g Butter or margarine; 100 g Sugar; 1 pinch Salt; 2 Eggs (size M); 150 g Fresh cream; 150 g Flour; 150 g crushed almonds; 2 slightly heaped Tsp baking powder; 1 slightly heaped Tsp cinnamon; 1/2 coated Tsp Cardamon powder; 1/4 coated Tsp Cloves powder; 100 g Icing sugar; 2-3 TABLESPOONS Orange liqueur (e.g. Cointreau); 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

2 untreated oranges (approx. 175 g each)
120 g Butter or margarine
100 g Sugar
1 pinch Salt
2 Eggs (size M)
150 g Fresh cream
150 g Flour
150 g crushed almonds
2 slightly heaped Tsp baking powder
1 slightly heaped Tsp cinnamon
1/2 coated Tsp Cardamon powder
1/4 coated Tsp Cloves powder
100 g Icing sugar
2-3 TABLESPOONS Orange liqueur (e.g. Cointreau)
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash the oranges in hot water, rub dry and tear off the strips with a zest ripper. Chop half of the strips finely. Cover the other half and set aside for decoration. Peel oranges so that the white skin is completely removed. Use a sharp knife to cut out the fillets between the parting skins. Weigh 200 g, cut a little smaller and drain on a sieve.
2
Stir fat, sugar and salt for about 5 minutes until creamy. Stir in eggs one by one. Stir in crème fraiche. Mix flour, almonds, baking powder, chopped orange peel, cinnamon, cardamon and clove powder and stir into the crème fraîche mixture. Fold in the orange filets. Grease a mini-box form (6 troughs, each containing 150 ml) and sprinkle with breadcrumbs. Spread the dough evenly into the wells. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Remove from the oven and leave to cool for approx. 15 minutes on a cake rack in the tin. Remove the cakes from the tin and let them cool down completely. Stir icing sugar and liqueur until smooth.
3
Grease a mini-box form (6 troughs, each containing 150 ml) and sprinkle with breadcrumbs. Spread the dough evenly into the wells. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Remove from the oven and leave to cool for approx. 15 minutes on a cake rack in the tin. Remove the cakes from the tin and let them cool down completely. Stir icing sugar and liqueur until smooth. Pour the icing into a freezer bag, cut off a small corner. Decorate the cake with the icing and orange peel or ribbon and ribbon
4
waiting time approx. 1 1/4 hours