Almond-orange cake with pistachios

Ingredients for 1 servings:

• 250 g butter
• 180 g sugar
• 4 eggs
• 1 tsp, heaped orange peel, freshly grated
• 50 ml orange juice
• 2 tbsp orange liqueur
• 200 g flour
• 100 g almond(s), ground, unpeeled
• 50 g potato flour
• 50 g chopped pistachios
• 2 tsp baking powder
• 100 g powdered sugar
• some orange juice
• some orange liqueur as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Separate the eggs, beat the egg whites until stiff peaks form, and refrigerate until ready to use. Cream the butter and sugar until creamy, then beat in each egg yolk, one at a time, for about 1/2 minute. Add the orange juice (roughly the juice of half an orange), the liqueur (optional), and the orange zest. Mix the flour with the almonds, potato starch, pistachios, and baking powder, and briefly fold in. Carefully fold in the beaten egg whites and pour the batter into a loaf pan lined with baking paper or greased and floured. Bake in a preheated oven at 175°C (top and bottom heat) for about 55 minutes. Let the cake cool slightly, then beat the icing sugar with the orange juice and liqueur until smooth. Cover the cake with this mixture while it is still warm. You can also use chocolate glaze or dust the cake with icing sugar, depending on your taste. The cake tastes best the next day, as the flavor will have developed better by then.