Fine orange cake

Ingredients for 1 servings:

• 250 g butter, soft
• 200 g sugar
• 3 eggs
• 3 egg yolks
• 100 g wheat flour type 405
• 100 g cornstarch
• 100 g almonds, ground
• 1 pinch of salt
• 3 tsp orange zest, organic
• 2 tsp lemon zest, organic
• 4 tbsp orange juice
• 1 tbsp lemon juice
• some butter for the mold
• e.g. icing or powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Orange lamb, perfect for Easter

The specified amount is exactly enough for a cake or lamb baking dish with a capacity of approximately 1200 ml. Preheat the oven to 175 °C (top/bottom heat). Cream the butter until light and fluffy, gradually adding the sugar. Add the eggs and egg yolks and beat until smooth and the sugar has completely dissolved. Combine the flour, cornstarch, and ground almonds. Mix with a pinch of salt, the lemon and orange zest, and the juices to form a smooth dough. Grease the baking dish with a little butter. If using a lamb dish, place it on a baking sheet lined with baking paper and pour in the batter evenly. A regular cake dish can also be placed on the oven rack. Bake on the lowest rack for approximately 50-60 minutes. At the end of the baking time, insert a wooden skewer into the center of the cake to check that it is done. Let the cake cool for about 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack or wire rack. Decorate with icing or simply dust with powdered sugar, if desired.