Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 280 g almond flour, (orane), luten-free, de-oiled
- 4 egg (s)
- 1 teaspoon Baking powder
- pinch (s) Vanilla powder
- 1 cup olive oil
- 200 g suar
- 4 orange (s)
- 200 g sour cream
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from 250 g almond orange flour, 2 eggs, the baking powder, vanilla powder, olive oil and 200 g sugar, shape into a ball and place in the refrigerator for about an hour.
- Peel and fillet the oranges. Mix the sour cream, 150 g sugar, 2 eggs and 30 g almond orange flour to a cream. Take the dough out of the fridge and press it into a greased springform pan, distribute the oranges evenly on the dough and pour the cream over them.
- Place in the cold oven and bake at 175 degrees for about 25 minutes until golden brown.
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