Servings:
10
Prep time:
15
Cooking time:
50
INGREDIENTS
- For the garnish
- - 1 tablespoon orange juice
- - 1 tablespoon of clementines
- - 1 tablespoon pink grapefruit
- - 1 tablespoon of lime
- - 2 tablespoons of powdered sugar
- For the cake
- - 175 g of butter
- - 3 eggs
- - 175 g of sugar
- - 1 teaspoon of baking powder
- - 3 tablespoons cream
- - 40 g chopped almonds
- - 1 orange zest
- - 175 g of wheat flour type 00
INSTRUCTIONS
- Preheat the oven to 180 ° C. Work along with the whisk the butter with the sugar and orange zest until it gets creamy soft and foamy. Beside, beat the eggs and add to the butter mixture a little at a time, stirring constantly.
- Sift the flour and incorporate it into the mixture, add the cream, the chopped almonds and finally the yeast.
- Grease well a springform pan with a diameter of 24 cm and flour it. Pour the mixture and cook in the oven for about 45 minutes.
- Prepare the citrus syrup mixing the icing sugar with the different juices. Boil and melt on low heat for 3-4 minutes.
- Pull out the the cake and pierce it with a toothpick on the whole surface. Pour the icing on the cake while it is still warm, helping with the back of a spoon so that the cake will absorb it well.
- Let cool and serve decorating the surface with the peel of an orange, a lime and a lemon cut into julienne.
