Orange – Almond Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 medium orange (s)
- 175 g butter
- 175 g suar, liht muscovado
- 175 g flour, self-raisin
- 0.5 teaspoon ½ baking soda
- 50 g almond (s), round
- 3 egg (s)
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C, gas mark 3, convection 170 ° C. Butter a coated, round, deep cake pan (23 cm).
- Cut the whole orange with the peel into pieces. Remove all seeds, then grind the orange pieces in a blender to a fine puree.
- Mix the butter with sugar, orange puree, eggs, flour, baking soda and almonds in the food processor for 10 seconds until a smooth dough is formed. Pour the dough into the prepared mold and smooth the surface.
- Bake the cake for 25-30 minutes until it has risen and is brown. Let cool in the tin for 5 minutes before turning it onto a wire rack. Dust with icing sugar before serving.
- PS. Muscovado sugar is available in every third world store or Asia shop.
- Self-propelling flour is difficult to obtain here, so make it yourself: For 1 kg of flour there are 2 packets of tartar baking powder, 1 level teaspoon of baking soda, 2 pinches of salt and ½ teaspoon of ascorbic acid.
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