Orange nut cake

Orange nut cake

Total: 1 hr 35 Min. | Active: 25 Min.
vegetarian
Nutritional value / piece: 401 kcal
, Fat: 18 g
, Carbohydrate: 51 g
, Protein: 7 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

300 g white flour
300 g sugar
200 g ground almonds
2 tsp baking powder
2 pinches salt
4 eggs
150 g butter, soft
1 organic orange, grated zest and juice (approx. 100 ml)
100 g candied orange peel

Icing

200 g icing sugar
½ organic orange, 2 tbsp juice
50 g hazelnuts, coarsely chopped, toasted
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Utensils

One loaf tin (approx. 30 cm), lined with baking paper

How it's done

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Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the salt.

Mix in the eggs and all the other ingredients up to and including the candied orange peel. Transfer the cake mixture to the prepared tin.

To bake

Approx. 70 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Icing

Whisk together the icing sugar and orange juice, spread the icing over the cake, sprinkle with the nuts, leave to dry.

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