Oriental orange cake

Name: Oriental orange cake
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 2 untreated oranges (approx. 150 g each); 125 g Butter or margarine; 125 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 1/2 TEASPOON Cinnamon; 1 knife tip ground ginger; 3 Eggs (size M); 3 TABLESPOONS Milk; 125 g Flour; 125 g Cornstarch; 100 g chopped almonds; 1/2 package Baking Powder; 3 TABLESPOONS Orange marmalade; 7-10 Tbsp candied orange slices and oriental pastry to decorate; 7-10 Tbsp Fat and ground almonds

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 12

2 untreated oranges (approx. 150 g each)
125 g Butter or margarine
125 g Sugar
1 pinch Salt
1 package Vanillin sugar
1/2 TEASPOON Cinnamon
1 knife tip ground ginger
3 Eggs (size M)
3 TABLESPOONS Milk
125 g Flour
125 g Cornstarch
100 g chopped almonds
1/2 package Baking Powder
3 TABLESPOONS Orange marmalade
7-10 Tbsp candied orange slices and oriental pastry to decorate
7-10 Tbsp Fat and ground almonds

Directions

1
Wash the oranges, rub dry, grate the peel. Remove the rest of the peel completely. Cut oranges into slices. Cream fat and sugar with the whisk of the hand mixer. Add salt, vanilla sugar, cinnamon, ginger and orange peel. Stir in the eggs one by one. Add milk.
2
Mix flour, cornstarch, chopped almonds and baking powder, stir in. Pour the dough into a greased springform pan (24 cm Ø) sprinkled with ground almonds. Spread orange slices on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Heat up the orange marmalade and drizzle it onto the still warm cake. Let the cake cool down. Serve decorated with candied orange slices and sweet oriental pastry
3
Waiting time approx. 1 hour