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
Cake mixture
Topping
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
Cake mixture
Pour the oil into a bowl, whisk in the sugar and salt. Beat in the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the oat milk and white wine. Combine the flour, baking powder and orange zest, mix in. Transfer the cake mixture to the prepared tin.
Bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly.
Topping
Mix the reserved orange juice with the orange zest and juice, drizzle over the cake. Crush the thyme and sugar in a small dish using a fork, sprinkle on top of the cake.
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