Orange cake from the tray

Ingredients for 1 servings:

• 2 organic oranges
• 3 eggs
• 100 g butter
• 120 g powdered sugar
• 1 sachet of vanilla sugar
• 1 pinch of salt
• 30 ml Cointreau
• 50 ml cream
• 50 g potato flour
• 250 g spelt flour type 630
• ½ sachet of baking powder
• 4 tbsp orange jelly
• Fat and breadcrumbs for the baking tray

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

for the 35 x 23 cm springform pan

Grease and crumble a rectangular 35 x 23 cm springform pan and preheat the oven to 200°C (top/bottom heat). Wash the oranges with hot water, zest one orange and grate the zest from the other. Then juice the oranges. Separate the eggs. Beat the butter with the egg yolks, the orange zest, ¾ of the orange juice, 60g of the powdered sugar, and the vanilla sugar until fluffy. Add the cream and Cointreau. Mix the salt with the potato flour, spelt flour, and baking powder and stir into the foam mixture. Beat the egg whites with 60g of the powdered sugar until stiff peaks form, then fold into the batter. Pour the batter into the springform pan and bake for about 15 minutes. (Use a toothpick to check if the mixture is cooked through.) In the meantime, melt the orange jelly and mix the powdered sugar with the remaining ¼ of the orange juice to form a glaze. While the cake is still hot, first cover it with the orange jelly, then spread the icing on top. Finally, sprinkle the orange zest over the cake.