Servings:
8
Prep time:
30
Cooking time:
50
INGREDIENTS
INSTRUCTIONS
- Dissolve the yeast in a bowl in 80 ml of warm water, add a teaspoon of sugar, 200 g of white flour and mix well. Place the bowl in the turned of oven after it is brought to a lukewarm temperature (around 30 ° C) put next to it a saucepan of hot water and let it rise for half an hour, until the dough doubles in volume
- Grate the orange rind and squeeze the juice. Then melt the butter in a double boiler
- Work the eggs with the electric whisk together with 200 g of sugar obtaining a light and fluffy mixture, then stir in the rest of the flour, the manitoba flour, melted butter, orange juice, cinnamon, and a sprinkling of salt. Finally add, the leavened dough, cover the container with a cloth and place it in the oven for an hour and a half.
- Grease or oil and flour a mold with high sides, about 26 cm in diameter, lie down the risen dough and cover it with a cloth, away from air currents. Turn on the oven at a temperature of 180 ° C and, once ready, bake the cake for 45 minutes
- Let the cake cool down, and then remove it from the mold and place it on a baking sheet lined with baking paper.
- Beat the egg whites with the whisk together with the powdered sugar, then stir in the grounded almonds. Roll out the thus obtained glaze with a brush over the entire surface of the cake, decorate with almond flakes and possibly with granulated sugar. Pass the cake under the grill for about 2 minutes, until the icing dries well.
