Lebanese Orange Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 3 hrs 10 mins |
| Total Time | 6 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 orange (s), organic, untreated
- 6 egg (s)
- 250 g round hazelnuts or almonds
- 250 grams sugar
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- Wash the oranges well, put them in a saucepan of water without peeling them, cover them with just a little water and let them simmer for 2 hours on a low heat. Remove the oranges with a slotted spoon and let cool. Slice the oranges and remove the stones. Puree the orange with the peel in a blender. The result is a rich orange cream. Grease a springform pan approx. 22 cm and sprinkle with a little flour. Preheat the oven to 180 ° C top / bottom heat Mix the eggs in a bowl. Add the remaining ingredients and the orange puree and mix everything thoroughly. Pour the mixture into the springform pan. Bake the cake on the middle rack of the hot oven for about 60 - 70 minutes. Let cool in the mold. The cake is not too sweet, there is also a very slight bitter taste from the shell.
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