This cake is simply fantastic! The softness of the dough, the fruitiness of the orange slices, the syrup that penetrates the cake, the crunch of the almonds – you can feel all these different textures in every bite!
Prep Time: 30 minutes
Baking Time: 35 minutes at 350° F (180° C)
Difficulty: easy
For: Approx. 9.5 inches (24 cm) Ø greased springform tin
Ingredients
For the orange layer
- 1 tbsp. sugar
- 1 organic orange, sliced, peel removed
For the dough
- 3 eggs
- 1/2 cup sugar (120 g)
- 1 tbsp. vanilla essence
- 1/3 cup melted butter, cooled (80 g)
- 5.3 oz plain yogurt (150 g)
- 1 cup ground almonds (100 g)
- 1 cup + 1 tbsp. flour (150 g)
- 1 tsp. baking powder
For the soaking syrup
- 1 orange, juice only (approx. 1/3 cup + 2 tbs – 1 dl)
- 2/3 cup powdered sugar (100 g)
For the decor
- 2 tbsp. slivered almonds
- 1 tbsp. powdered sugar
Instructions
Preheat oven to 350°F (180°C). Melt the butter in a saucepan and allow to cool.
Using a pastry brush, butter the bottom and sides of the tin. Sprinkle with sugar and line with orange slices.
Beat eggs and sugar until foamy. Add vanilla, butter and yogurt. Mix the almonds with the flour and baking powder, then fold into the mixture.
Spread the mixture over the orange slices.
Bake for about 35 minutes.
Remove the cake from the oven and leave to cool.
Meanwhile, prepare the soaking syrup: mix the orange juice with the powdered sugar.
Invert the cake onto a wire rack, remove the base from the tin and prick several times with a wooden skewer.
Pour the syrup over the cake and leave to cool completely.
Brown the slivered almonds in a non-stick frying pan without adding any fat.
Spread over the cake and sprinkle with powdered sugar.
