Summary

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

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Instructions

1. 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.
2. 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.
3. Place in the cold oven and bake at 175 degrees for about 25 minutes until golden brown.