A moist, gluten‑free orange cake where whole oranges with peel are incorporated into the batter and it is drizzled with a warm orange syrup. Perfect for anyone who wants to avoid waste while baking.
Wash the oranges thoroughly with hot water, quarter them, remove the seeds and simmer together with 120 ml water in a pot for 20 minutes until the peels are somewhat soft. Then let cool briefly and blend with an immersion blender into a fine purée.
Separate the eggs. Beat the yolk with the fine sugar and vanilla sugar using the hand mixer until foamy. Beat the white with a pinch of salt until stiff peaks form.
Combine the ground almonds with the orange purée and the yolk, then gently fold in the egg white until a homogeneous batter forms.
Pre‑heat the oven to 180 °C (top and bottom heat). Grease the springform pan well or line it with parchment paper, pour in the batter and bake for about 40 minutes until the cake is set.
For the syrup, simmer orange juice with 100 g sugar in a pot over low heat until the liquid reduces to about half.
Remove the finished cake from the oven, let it cool briefly, poke several small holes in the cake with a toothpick, and pour the hot syrup evenly over the still‑warm cake.
Continua nella nostra app per un'esperienza migliore
