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
Syrup
Batter
Frosting
Utensils
1 loaf tin (approx. 30 cm), fully lined with baking paper
How it's done
Syrup
Pour the orange juice, Aperol, prosecco and icing sugar into a pan, bring to the boil, stirring occasionally. Turn down the heat, reduce for approx. 5 mins. while stirring occasionally, set aside approx. 100 ml. Reduce the remaining liquid to a syrupy consistency for approx. 8 mins.
Batter
Place the butter, sugar and salt 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. Add the orange zest and juice, mix in. Combine the flour and baking powder, stir into the mixture. Transfer the batter to the prepared tin.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, prick the cake firmly with a wooden skewer, drizzle with the reserved liquid, remove from the tin, leave to cool on a wire rack.
Frosting
Place the cream cheese and icing sugar in a bowl, beat until smooth using the whisk on a mixer, spread on top of the cake. Drizzle the cake with the syrup. Top with the orange slices and rosemary.
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