Moroccan Oranges – Slices
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 6 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 1 teaspoon Baking powder
- 75 grams sugar
- 1 packet vanilla sugar
- 1 egg (s)
- 125 g mararine, chilled
- 200 g almond (s), round
- 200 g suar
- 1 orange (s), squeezed
- 2 packs orange (s), grated zest (orange cake)
- 150 g powdered suar
- 1 tablespoon orange juice
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from flour, baking powder, sugar, vanilla sugar, egg and margarine and chill for at least 30 minutes.
- Preheat the oven to 175 ° C top / bottom heat.
- Mix the almonds, sugar, orange juice and orange cake to a spreadable mass (should not be too thin).
- Roll out 2 sheets of 32 x 32 cm from the dough. Place one sheet on a baking sheet lined with baking paper, brush with the almond mixture, the edge should remain ½ cm free, place the other sheet of dough on top and press firmly on the edges. Prick the surface several times with a fork. Bake on the middle rack for about 25 minutes, until the cake is golden brown.
- Make a topping from powdered sugar and orange juice. Warning: slowly add the juice to the powdered sugar - you need a lot less liquid than you might think at first! Spread the topping on the cake immediately after baking and cut into narrow strips while it is still hot.
- Caution: after cooling down, the cuts are rock hard at first! After cooling, cover with aluminum foil and store in a cool, airy place for about 3 weeks until the cuts become tender.
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