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Fine orange cake
To prepare the fruity orange cake, you will need:
225 g softened butter, 180 g white sugar, 45 g brown sugar,
1 sachet (15 g) vanilla sugar, 1 pinch salt, 4 eggs (size S),
1 organic orange, 270 g plain flour, 1 sachet (15 g) baking powder
To decorate: 100 g icing sugar, 1 – 2 tbsp. hot water
or see Recipe variation for the icing
Cream the butter with the white and brown sugars, vanilla sugar and
1 pinch of salt until fluffy. Beat in the eggs one at a time (approx.
1 minute each). Wash the orange in hot water and dry well. Grate the
zest finely and squeeze out the juice. Fold about half of the grated zest
into the mixture. Set the rest aside for decorating. Mix the flour with the
baking powder and stir into the mixture a little at a time together with
the orange juice.
Place the cake mould on a baking tray and grease it with baking spray*
(or butter). Preheat the oven* to 175 °C (fan oven; middle shelf) and
bake for approx. 45 – 55 minutes.
After baking, allow the cake to cool in the mould for about 10 minutes.
Then carefully remove from the mould and allow to cool well on a cake
rack. If necessary, straighten the lower edge a little.
For the icing, beat the icing sugar with 1 – 2 tbsp. hot water. Cover only
the upper crown of the cake with icing and allow it to flow down the
sides. Top the icing with the grated orange zest while the icing is still
slightly damp. Tastes best when fresh!
Recipe variation for the icing: Use an orange zester to grate one half
of the orange to obtain fine strips for the decoration. Or mix the icing
sugar with 1 tbsp. hot water and 1 tbsp. orange liqueur.
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