Ingredients
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
Oranges
Cake mixture
Drizzle
Utensils
One springform pan (approx. 22 cm in diameter), base lined with baking paper, sides greased
How it's done
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Oranges
Sprinkle sugar over the base of the prepared cake tin, cover with orange slices.
Cake mixture
Place the butter, sugar and redcurrant jelly in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the flour, almonds, chamomile tea, baking powder and salt, mix in. Spread the cake mixture over the orange slices.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.
Drizzle
Prick the cake firmly with a wooden skewer. Drizzle the blood orange juice over the cake. Remove the tin frame, carefully turn the cake out onto a cooling rack, remove the base, leave to cool.
| Tip: | Combine 2 tbsp of redcurrant jelly and 1 tbsp of lemon juice, brush the oranges with the glaze to give the cake a beautiful shine. |
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