Overturned orange cake
easy
75 mins
75 mins
Ingredients
- 125 g Butter or margarine
- 100 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated peel of 1 untreated orange
- 7-10 Tbsp Salt
- 2 Eggs (size M)
- 100 g Flour
- 60 g Cornstarch
- 1 TEASPOON Baking Powder
- 6-7 Oranges (depending on size)
- Baking paper and grease
- 2-3 TABLESPOONS Orange marmalade
- 7-10 Tbsp Icing sugar for the
- 7-10 Tbsp Dusting
Directions
- 1
Cream fat, sugar, vanilla sugar, grated orange peel and a pinch of salt. Stir in the eggs one by one. Mix flour, cornstarch and baking powder and stir in briefly.
- 2
Peel the peel from the oranges so that the white skin is removed. Cut the oranges into thick slices. Line a springform pan (26 cm Ø) with baking paper. Grease baking parchment and the edge of the springform pan.
- 3
Lay oranges close together in scales on the bottom of the springform pan. Spread the dough on top. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 40 minutes on the lowest rack.
- 4
(Cover the last ten minutes if necessary.) Let the cake cool in the mould for 20 minutes. Then carefully remove from the edge of the tin, turn it over and remove the baking paper. (If necessary, fold the edge of the springform pan back over).
- 5
Warm the jam, pass it through a sieve and spread it on the cake. Brown under the preheated grill for five to seven minutes. Let it cool down. For serving, dust with icing sugar if necessary.
- 6
Makes 16 pieces.
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