Orange-walnut cake with sour cream

Ingredients for 1 servings:

• 150 g butter
• 100 g raw cane sugar
• 25 g muscovado sugar
• 3 eggs
• 125 g walnuts, ground
• 50 g spelt flour type 630
• 1 tsp baking powder
• 1 tsp vanilla paste
• 1 pinch of salt
• Fat
• Breadcrumbs, from the bakery or homemade
• 4 tbsp orange marmalade
• 100 g chocolate icing
• 5 oranges
• 1 bag of cake glaze, white
• 125 ml white wine
• 125 ml water
• 2 tbsp sugar
• 2 cups sour cream
• 2 tbsp sugar
• Orange zest(s)
• Chocolate shavings
• 12 walnut halves

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 35 minutes

For the pastry, cream the butter with both sugars and the eggs until fluffy. Add the nuts, flour, baking powder, vanilla paste, and salt and mix everything into a heavy batter. Pour this into a greased and crumbled dish. Preheat the oven to 180°C and bake the base for about 35 minutes. Remove from the oven and let it cool completely. Spread the orange marmalade over the base, melt the chocolate glaze in a water bath, and spread it over the marmalade. First, peel the oranges, then peel them (including the white pith) and cut out the segments. Drain well in a sieve and spread the orange segments over the chocolate. Make the cake glaze from wine and water according to the instructions and pour it over the oranges. Mix the sour cream with the sugar and some of the orange zest and spread it over the cake. Decorate with grated chocolate, orange zest, and walnut halves. Tip: The base can be baked the day before.