Preparation time 20 minutes Baking time 30 minutes
Servings: 12 people
Ingredients:
3 eggs
120 gr of Brown sugar,
250 ml (1 cup) orange juice (about 2 to 3 large oranges) •
250 gr (2 1/2 cup) almond flour
60 ml (1 / 4 cup) canola oil
30 gr (3 tbsp.) Cornstarch
Orange syrup •
1 orange juice •
2 tablespoons optional lemon juice •
2 tbsp brown sugar
Candied orange peel
1 orange peel and juice •
2 tablespoons lemon juice •
2 tablespoons brown sugar •
1 teaspoon Cinnamon powder •
1/2 teaspoon ginger powder
Instructions
1. Preheat your oven to 180 ° C / 350 ° F.
2. Separate the egg yolks and egg whites. Reserve the egg whites.
3. Whisk the egg yolks and brown sugar until they are frothy. Stir in canola oil, then orange juice.
4. Incorporate it with almonds and cornstarch, then set aside.
5. Whisk the egg whites into firm peaks, then fold them delicately in the rest of the dough in 3 times. Try not to overload the cake batter.
6. Line a round springform pan with parchment paper and grease the edges. Pour the batter and bake for 25 to 30 minutes, or until the tip of a knife comes out clean.
Take out of the oven and let cool down.
symphoniebysylvie.com 