Orange cake

Ingredients for 1 servings:

• 2 eggs
• 125 g sugar
• 100 ml oil
• 100 ml orange juice
• 150 g flour
• 1 orange(s), organic, peel
• ½ pack of baking powder
• 2 oranges, organic
• 700 ml orange juice, freshly squeezed
• 6 tbsp sugar
• 2 packs of cake glaze, clear
• 200 ml milk
• 1 pack of pudding powder (cream pudding)
• 400 g cream
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• Crumbs, for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 10 minutes

wonderfully juicy, super aromatic and super tasty!

Preheat oven to 200°C, grease the tin and sprinkle with breadcrumbs. Beat eggs and sugar until thick and creamy. Add oil and juice. Quickly mix in flour, orange zest, and baking powder. Pour the batter into the tin. Bake in the oven (bottom, fan oven 180°C) for 20-25 minutes. Let the base cool. Place a cake ring around the base. Wash and dry an orange, cut into approximately 5 mm thick slices. Halve these and place, curved side up, along the cake ring on the base. Mix 500 ml orange juice, 4 tablespoons of sugar, and the cake glaze, bring to a boil while stirring, and then pour over the base. Allow the mixture to cool slightly or set. Mix 200 ml orange juice, milk, sugar, and custard powder, bring to a boil while stirring. Spread over the glaze and let it set in the refrigerator for about 3 hours. Whip the cream with vanilla sugar and cream stiffener and spread it on the cake (I don’t use all of the cream mixture, but everyone can do it their own way). Chill. Peel the remaining orange, including the white pith, and cut into thin slices. Halve these slices and place them on the cake.