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
Orange sugar
Cake mixture
Utensils
One loaf tin (20 cm), lined with baking paper
How it's done
Orange sugar
Place the sugar and orange zest in a bowl, rub together carefully by hand until the orange zest is evenly distributed. Set aside 2 tbsp of the orange sugar to decorate.
Cake mixture
Add the eggs to the bowl containing the remainder of the orange sugar, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix in 50 ml of the reserved orange juice, yoghurt substitute, oil and vanilla. Combine the flour, potato starch and baking powder, mix in. Transfer half of the mixture to a second bowl, mix in the poppy seeds. Spoon one tablespoon of each of the cake mixtures alternately into the prepared tin until all of the mixture has been used up. Use a wooden skewer to create a marble effect.
To bake
Approx. 50 mins. in the centre of an oven preheated to 170 °C. Remove. Pour the remainder of the reserved orange juice (approx. 50 ml) over the hot cake, allow to cool for approx. 20 mins. Remove the cake from the tin, sprinkle with the reserved orange sugar, leave to cool completely.
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