Orange and almond cake

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash oranges hot and rub dry. From 1/2 orange with a julienne chewer, tighten the peel spirally. Rub off the remaining peel. Cut oranges in half and squeeze the juice. Let the orange juice boil down to half in a small pot

2. 2

   Separate eggs. Briefly whisk 40 g sugar and egg yolks with the whisk of the hand mixer. Stir in jam, orange juice and zest. Beat the egg whites until stiff, then add 40 g sugar. Mix almonds, starch and baking powder. First fold in beaten egg whites, then almonds

3. 3

   Grease the bottom of a springform pan (22 cm Ø). Pour in the mixture and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. If the surface becomes too dark, cover with aluminium foil

4. 4

   Remove the cake from the oven, remove from the edge and spread with liqueur. Dust the cake with icing sugar before serving and decorate with the orange spiral

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
190 kcal

CARBS
15 g

FATS
11 g

PROTEINS
6 g