This is a very unusual old Italian recipe. Orange cake used to be a common Passover baked in Rome's Jewish quarters. The cake is prepared without butter and flour, it turns out to be tender, with a pronounced orange flavor.
It is necessary
- - 250 g of almonds;
- - 200 g of sugar;
- - 4 eggs;
- - 3 oranges;
- - 20 ml of orange liqueur;
- - 5 g vanilla sugar;
- - 2 g of salt;
- - 1 orange for decoration;
- - 5 teaspoons of apricot jam;
- - 1 teaspoon of baking powder, zhelfix;
- - confectionery beads.
Instructions
Step 1
Rinse the oranges, rub them with a brush, cover with water, cook until soft for about 35-40 minutes. Drain the water, cool the oranges, cut them into quarters, remove the seeds. Grind the oranges with a blender until puree.
Step 2
Pour hot water over the almonds for 5 minutes, peel them, dry the almonds to a light golden hue in a skillet. Cool, grind in a blender with salt. Then mix the ground almonds with orange puree and 100 g of sugar.
Step 3
Divide the eggs into whites and yolks. Mash the yolks with 100 g of sugar, beat the whites into a strong foam. Add the mashed yolks to the almond-orange mixture, then add the whipped whites. At the end, send a baking powder for the dough into the mass, mix gently.
Step 4
Cover the bottom of the dish with baking paper, coat with oil, pour out the dough, bake for 45 minutes at 180 degrees. Then turn off the oven, leave the cake in it for 10 minutes. Remove the mold, cool the cake without removing it from the mold.
Step 5
Mix the jam with liqueur and zhelfix, heat it up, remove from heat, chill a little. Spread the top and sides of the cake with jam, put in the refrigerator for half an hour. Decorate the finished orange cake with mint leaves, pastry beads and a thinly sliced orange flower.
