Orange cake with syrup

Ingredients for 1 servings:

• 425 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 4 eggs, separated
• 225 g butter, soft
• 425 g sugar
• 1 tbsp orange blossom water
• 1 small orange(s), untreated, grated peel
• 500 ml orange juice, freshly squeezed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

For 10 pieces

Cream the butter with 225g of sugar until fluffy. Then stir in the egg yolks. Add the flour, baking powder, salt, orange blossom water, grated orange zest, and 300ml of orange juice and mix well. Beat the egg whites until stiff peaks form and fold into the mixture. Pour the batter into a greased Bundt pan and bake in an oven preheated to 180°C for 50-55 minutes. Test for doneness with a toothpick near the end of the baking time if necessary. Meanwhile, make the syrup. Simmer 200ml of orange juice and 200g of sugar until all the sugar has dissolved. This takes about 5 minutes. Let the finished cake cool in the pan for 5 minutes and then pierce the base all over with a toothpick. Brush some of the syrup on top using a silicone brush. Then remove the cake from the pan, pierce all over, and brush with the remaining syrup until the cake is completely soaked. Tip: If you’re counting calories, you can of course omit the syrup. The cake is already moist and tender. However, I would recommend baking the cake as directed.