Snapguide
STEPS
INGREDIENTS
The ingredients

The ingredients

Sift the flour mix with the almond flour

Sift the flour mix with the almond flour

Add the almond flour

Add the almond flour

Zest the oranges

Zest the oranges

Melt the butter

Melt the butter

Squeeze oranges

Squeeze oranges

Add over the butter

Add over the butter

Mix

Mix

Bake 40 mins in a preheated oven 180C

Bake 40 mins in a preheated oven 180C

In the meantime prepare the sauce

In the meantime prepare the sauce

Add 40 gm butter

Add 40 gm butter

+ 140 gm icing sugar

+ 140 gm icing sugar

Lemon peel

Lemon peel

Boil for 2-3 mins and let aside

Boil for 2-3 mins and let aside

When the cake is finished. Poke it and

When the cake is finished. Poke it and

French it with the sauce

French it with the sauce

When all the sauce is absorbed unmould the cake.

When all the sauce is absorbed unmould the cake.

Glazing: 120 g icing sugar + 4 tsp orange juice. Mix and pour over the cake

Glazing: 120 g icing sugar + 4 tsp orange juice. Mix and pour over the cake

Decorate with the candied orange peel

Decorate with the candied orange peel

  • 280.0g Flour
  • 100.0g Almond flour
  • 2.0tsp Baking powder
  • 1.0tsp Cinammon(optional)
  • 0.0tsp Baking soda
  • 150.0ml Orange juice
  • 250.0g Butter
  • 4.0g Eggs
  • 150.0g Sugar
  • 2.0Tbsp Orange zest
  • Oven 180C/40 mins
  • For the dauce
  • 180.0g Orange juice
  • 40.0g Butter
  • 140.0g Icing sugar
  • Orange peel