Orange cake

Name: Orange cake
Cook time: 40 min
Total time: 40 min
Yield: 14
Ingredients: 3 Organic oranges; 125 g soft butter; 250 g liquid honey; 3 Eggs (size M); 1/2 Bottle of bitter almond aroma; 150 g crushed almonds; 200 g Spelt flour; 7-10 Tbsp Salt; 2 TEASPOONS Baking Powder; 100 g Almond slivers; 250 g Kumquats; 2 TABLESPOONS Sugar; 4 TABLESPOONS Orange liqueur; 350 g Whipped cream; baking paper; 7-10 Tbsp Wood skewer

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 14

3 Organic oranges
125 g soft butter
250 g liquid honey
3 Eggs (size M)
1/2 Bottle of bitter almond aroma
150 g crushed almonds
200 g Spelt flour
7-10 Tbsp Salt
2 TEASPOONS Baking Powder
100 g Almond slivers
250 g Kumquats
2 TABLESPOONS Sugar
4 TABLESPOONS Orange liqueur
350 g Whipped cream
baking paper
7-10 Tbsp Wood skewer

Directions

1
Wash oranges hot, grate dry and finely grate the peel of 2 oranges. Halve the oranges and squeeze the juice. Cream butter and honey with the whisk of the hand mixer. Stir in the eggs bit by bit.
2
Stir approx. 1/3 orange juice, orange peel, flavour and ground almonds into the butter mixture. Mix flour, 1 pinch of salt and baking powder and stir into the dough quickly.
3
Line the bottom of a square springform pan (24 x 24 cm) with baking paper. Fill the dough into the tin and smooth it down. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) bake for approx. 30 minutes, take out and let cool down.
5
Chop almond slivers, roast them in a pan without fat, let them cool down. Wash kumquats, dab dry and cut into slices. Heat the rest of the orange juice and sugar in a pan, simmer the kumquats in it for about 3 minutes, let them cool down.
6
Remove the cake from the mould. Prick several times with a wooden skewer and sprinkle with orange liqueur. Whip the cream until stiff and spread on the cake. Spread almonds on the cream. Cut cake into pieces and garnish with kumquat ragout.