Ginger-Orange Cake

Ingredients for 1 servings:

• 200 g flour
• 2 tsp baking powder
• 130 g sugar
• 130 g butter
• 1 tbsp vanilla sugar
• 1 tsp cinnamon
• 2 eggs
• 130 g nuts, ground
• 320 ml syrup (orange syrup)
• 2 tsp ground ginger
• 50 g butter
• 130 g breadcrumbs
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

fluffy shortcrust pastry

Sift the flour with the baking powder, add the remaining ingredients, and knead into a firm shortcrust pastry. Let it rest for 30 minutes. Roll out two-thirds of the dough to a thickness of two fingers, place in a buttered tart tin, and roll the remaining dough into strands. For the topping, heat the orange syrup, ginger, and butter in a saucepan, stir in the breadcrumbs, and let it cool. Spread the topping over the dough and arrange the strands on top in a lattice pattern. Whisk the egg yolk and brush the strands over the strands. Bake at approximately 180°C for 30 minutes, let it cool, and sprinkle with powdered sugar.