Greek nut cake from the tray

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 6 eggs
• 400 g flour
• 1 tbsp baking powder
• 1 orange(s), untreated, zest
• 150 g hazelnuts, ground
• 200 g sugar
• 200 ml water
• 1 orange(s), the juice
• 1 vanilla pod(s)
• Cinnamon powder
• 1 star anise
• Sugar granules
• Pistachios, chopped

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 45 minutes

wonderfully sweetened with aromatic sugar syrup

Preheat oven to 175 degrees Celsius (top/bottom heat). Cream butter and sugar until fluffy, add orange zest. Gradually beat in eggs, beating until fluffy. Combine nuts with flour and baking powder and stir into the egg-butter mixture. Place the batter on a baking sheet lined with baking paper and bake for about 20 minutes. Meanwhile, bring sugar to a boil with water, orange juice, a little cinnamon powder, vanilla bean pulp, and star anise, then reduce by half. When the cake is baked, pierce it several times with a skewer. Pour the hot syrup over the cake and let it sit for at least a day. Sprinkle with sugar and pistachios before serving.