Sugar High Friday #26 Sugar Art: Almond and orange cake

shf'26
 
Danielle at Habeas Brulee is hosting this month’s Sugar High Friday, the traveling event that was originally created by Jennifer of The Domestic Goddess. We should just make a dessert and decorate it nicely. Yesterday we had a little snow in the north of Germany, but now it’s already gone. So I used a lot of icing sugar to decorate my

Almond and orange cake

Almond and orange cake 010

to have snow at least in the house. This cake is light, moist and full of flavour.

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Almond and orange cake
Categories: Baking, Cake, Dessert
Yield: 8-10 Servings

Almond and orange cake 011

4 Eggs, separated
225 grams Granulated sugar, 8 oz
4 tablesp. Potato flour
350 grams Ground almonds, 12 oz
3 Unwaxed oranges, zest, finely grated
2 Oranges, the juice
Icing sugar, for dusting

============================ SOURCE ============================

978-1845330088978-1845330088* La Dolce Vita: Sweet Things from the Italian Home Kitchen
(Mitchell Beazley Food)
978-1845330088
ISBN 978-1845330088
— Edited *RK* 12/03/2006 by
— Ulrike Westphal

1 Preheat the oven to 180°C/350°F/gas mark 4. Grease and flour a 20
cm (8 in) springform cake tin.

2 Beat together the egg yolks and sugar until pale, thick and creamy.
Fold in the potato flour, then fold in the almonds, orange zest and
juice.

3 Whisk the egg whites until stiff, then fold into the mixture.

4 Turn into the prepared tin and bake for 45 minutes, until golden
brown and firm to the touch.

5 Turn the cake out on to a wire rack, leave to cool and then dust
with sifted icing sugar.

=====

more recipes and entries in English

*=Affiliate-Link zu Amazon

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