Oriental orange cake

Name: Oriental orange cake
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 3 untreated oranges; 250 g Sugar; 6 Eggs (size M); 200 g Flour; 1 TEASPOON Baking Powder; 200 g ground almonds without skin; 1 knife tip ground mace (mace); 1 pinch ground cloves; 400 g Double cream cream cheese; 1-2 TABLESPOONS Orange liqueur; 75 g Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

3 untreated oranges
250 g Sugar
6 Eggs (size M)
200 g Flour
1 TEASPOON Baking Powder
200 g ground almonds without skin
1 knife tip ground mace (mace)
1 pinch ground cloves
400 g Double cream cream cheese
1-2 TABLESPOONS Orange liqueur
75 g Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash the oranges, rub dry and grate the peel of 2 oranges thinly. Peel off the zests of one orange and place it in a sealable tin or a damp tea towel. Peel oranges so that the white skin is completely removed, then cut into slices. Simmer the oranges and 5 tablespoons of water in a closed pot for about 30 minutes (the water should have almost evaporated by the end). Puree oranges (250-300 ml) and put them in a cool place. Beat the sugar and eggs until creamy with the whisk of the hand mixer. Stir in the orange puree.
2
Mix flour, baking powder, almonds, half of the grated orange peel, mace and cloves and stir in. Fill the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes (test with sticks). Remove the cake from the edge and let it cool down on a cake rack. Finely chop half of the orange zests. Stir cream cheese, orange liqueur, icing sugar and chopped orange zest until smooth and coat the cold cake all around. Refrigerate the cake again for about 30 minutes and decorate with the remaining orange zests before serving
3
2 hours waiting time