Orange butter cake

Name: Orange butter cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 500 g Flour; 2 packets (7 g each) Dry baker's yeast; 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 1 package (6 g) Orange fruit; 100 g Sugar; 1 egg (size M); 175 g Butter; 300 ml Milk; 100 g flaked almonds; 2 packages Vanillin sugar; 1 Orange; 3 TABLESPOONS Orange liqueur; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

500 g Flour
2 packets (7 g each) Dry baker's yeast
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1 untreated lemon
1 package (6 g) Orange fruit
100 g Sugar
1 egg (size M)
175 g Butter
300 ml Milk
100 g flaked almonds
2 packages Vanillin sugar
1 Orange
3 TABLESPOONS Orange liqueur
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Mix flour and dry yeast in a bowl. Add salt, lemon zest, orange fruit, 60 g sugar and egg. Melt 75 g butter, mix with cold milk and also pour into the bowl.
2
Knead with the dough hook of the hand mixer until the dough throws bubbles. Cover and leave to rise in a warm place for about 45 minutes. Knead the dough again and roll out on a greased baking tray (33 x 39 cm).
3
Let it go again for about 25 minutes. With 2 fingers press depressions into the dough at small intervals and sprinkle the dough with almonds. Sprinkle the remaining sugar and vanilla sugar over it and spread the remaining butter in flakes on top.
4
Bake in the preheated oven (electric: 200 °C / gas: level 3) for about 20 minutes. In the meantime squeeze the orange. Drizzle the finished cake while still hot with orange liqueur and orange juice (approx. 100 ml).
5
Let it cool down. Results in about 20 pieces.