John Myers
Contents
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Ingredients
The dough
- 125 g Butter
- 75 g Raw cane sugar
- 1 teaspoon Dried orange peel *
- 2 piece Eggs
- 250 g Spelt flour type 630
- 1 Teaspoon (level) Baking powder
- 1 pinch Salt
- 150 ml Freshly squeezed orange juice with pulp
- 75 g Yogurt
- The coronation
- 3 tablespoon Bitter orange jelly *
- 100 g White couverture
- 50 ml Cream
- 0,5 teaspoon Dried orange peel *
- Zest of two organic oranges
- 2 cl Grand Marnier
- Chopped pistachios
- ...Außerdem
- Fat and crumbs for the mold
Instructions
The dough
- Mix the butter, sugar, dried orange peel and eggs until frothy. Then add flour, baking powder, salt, yoghurt and orange juice and work into a heavy batter.
- Pour the dough into a greased and crumbled springform pan and bake the cake at approx. 180 ° C in a preheated oven for about half an hour. (Toothpick sample)
- Take the cake out of the oven and spread the bitter orange jelly while it is still hot. Tear off the zest of two oranges and place them in a grand manner. (You should do it at the beginning, because then you can use the juice with the pulp of the two oranges for the dough.)
- Crush the couverture and heat it together with the cream and the dried orange peel and stir well. Let cool down a little.
The finish
- Cover the cake with the icing. Get the zest out of the schnapps and dress the cake with the chopped pistachios. Chill until ready to serve.
- * Link to stock: Orange peel - dried and ground orange jelly: Before filling the: Stock: Bitter orange jam - Revised on 03/01/2017, only the juice without pieces of fruit is removed.
- Thank you, dear Bine, for the inspiration of your lemon and buttermilk cake, which can be found under BiNe`S LEMON - BUTTERMILK CAKE.
Nutrition
Serving: 100gCalories: 390kcalCarbohydrates: 46.9gProtein: 6.5gFat: 19.6g
