Juicy orange cake

Orange fragrance from the kitchen

As an autumn temptation while you are enjoying the last sunrays or in winter at christmas time, you will love this cake. Carolina and Carina from the foodblog “kitchenstory” reveal a recipe for a super juicy and light orange cake.

Ingredients for approximately 14 pieces of the finest orange cake

300g flour
1 tsp baking powder
½ tsp salt
75g ground almonds
250g butter (room temperature)
350g sugar
5 eggs
2 tsp orange zest
For the icing: 120g icing sugar and the juice of one blood orange

Preparation

Preheat the oven to 180 degrees (convection oven). Grease the cake ring or tin and dust with flour. Mix the flour, baking powder, salt and the ground almonds in a bowl. Stir the butter and sugar in a food processor until light and creamy and gradually stir in the eggs one at a time. Add the orange zest to the finished mixture. Pour the dough into the prepared baking tin and bake on a middle rack for about one hour. (Test with a wooden skewer) Allow the cake to cool and then let it drop out of the tin onto a prepared rack. To make the blood orange icing, mix the icing sugar and the juice together. The easiest way to do this is in a bowl above a water bath so that the sugar dissolves well. Drizzle the icing over the cake with a spoon and sprinkle some orange zest on top. The remaining icing can be served with the cake.