Orange Jam Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 tablespoon sugar, brown for the pan
- Fat for the shape
- 1 orange (s), untreated
- 200 g butter, heated
- 250 g suar, brown
- 4 egg (s), separated
- 200 g jam (orane jam)
- 250 g flour
- 1 packet baking powder
- 75 g jam (orane jam)
- 5 tablespoon rum
- 0.5 ½ pack icing, clearer
- possibly orange peel, untreated, rubbed off
Print Recipe
Pin Recipe Instructions
- Grease a 26 springform pan and sprinkle on the bottom with 4 tablespoons of brown sugar. Cut the orange into thin slices, unpeeled, and place over the sugar on the bottom. Beat the egg whites until stiff.
- For the dough, beat the warmed butter, sugar, egg yolks and orange jam until frothy, then mix in the flour and baking powder and finally fold in the stiffly beaten egg white.
- Bake at 175 ° C (convection) for approx. 50 minutes. Then carefully turn the still warm cake onto a cake plate so that the orange slices are on top.
- Make a topping from the remaining orange jam, the rum and half a packet of cake icing according to the instructions on the packet and pour over the orange slices.
- If you want, you can also grate the orange peel into the dough for an (even more intense) orange flavor.
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