Almond-Orange Cake

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 175 g sugar
• 1 packet of vanilla sugar
• 50 g semolina (durum wheat semolina)
• 1 pinch of ground cinnamon
• ½ orange(s), grated peel
• 4 eggs
• 125 g butter, melted
• 100 ml oil
• 150 g almond(s), peeled and ground
• 250 g jam (orange jam)
• 50 g almonds, peeled and sliced, for sprinkling
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the dough, combine the flour and baking powder, sift into a sealable bowl (approx. 3 l capacity), mix with the sugar, vanilla sugar, semolina, cinnamon, and orange zest. Add the eggs, butter, and oil, and cover the bowl tightly. Shake vigorously several times (15-30 seconds in total, depending on the amount of ingredients) until all the ingredients are well blended. Add the almonds. Stir everything thoroughly again with a whisk or wooden spoon to ensure that any dry ingredients from the edges are mixed in. Place two heaped tablespoons of the dough into a piping bag fitted with a small nozzle or into a small bowl. Pour the remaining dough into a greased 26 cm springform pan and smooth it down. For the filling, spread the jam over the dough. Pipe the remaining dough over the top with a piping bag in a grid pattern, leaving plenty of space between them, or use a teaspoon to scatter small heaps of dough on top. Sprinkle with flaked almonds. Place the pan on the oven rack and bake at approximately 160-180°C for about 40 minutes. Remove the cake from the pan and let it cool on a wire rack. Dust the cake with powdered sugar.