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Instructions
Clean the mould with mild washing up liquid before using for the
first time. Then dry and remove any marks. The mould is suitable for
dishwashers; nonetheless, we recommend gentle cleaning by hand.
If the mould is greased before baking with baking spray* (alternatively
use butter) the cake will turn out golden brown with a delicious exte
rior. This is not needed for removal from the mould, however. Please do
not use sharp objects (such as a knife or similar) to do so.
Please bear in mind that ingredients and ovens may vary. You know
your oven best. For this reason, any temperatures and baking times
we state are for guidance only. If, for example, the mixture is still
quite runny, you may need to increase the baking time. If the top goes
brown relatively quickly, we advise you to reduce the temperature and
increase the baking time. In any case, we recommend testing it before
the baking time is over. For this purpose, pierce the centre of the cake
with a skewer. If mixture sticks to the skewer, leave it to bake some
more. If there is no mixture on the skewer, the cake is ready.
Tip: We recommend removing the ingredients from the fridge half an
hour before preparation. They will then reach room temperature and
bond better.
Fine orange cake
To prepare the fruity orange cake, you will need:
375 g softened butter, 300 g white sugar, 70 g brown sugar,
1 1/2 sachet (22,5 g total) vanilla sugar, 1 pinch salt,
6 eggs (size S), 1 1/2 organic orange, 450 g plain flour,
1 1/2 sachet (22,5 g total) baking powder
To decorate: 120 g icing sugar, 1 – 2 tbsp. hot water
or see Recipe variation for the icing
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