Moist Italian Cake with Orange
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
1
- Ingredients
- 1 ⅛ cups unsalted butter
- 1 cup caster sugar (scant)
- 2 unwaxed Oranges (finely grated zest and juice)
- 4 eggs
- ½ cup all-purpose flour
- 2 tsps Baking powder
- 1 ¼ cups Semolina
- 1.333 cups Almond flour
- ½ cup Greek yogurt
- To decorate
- powdered sugar
- candied Orange peel (thinly sliced)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 schweres Large knife, 1 Teaspoon, 1 Tablespoon, 1 flacher Pot mit Deckel, 1 Wooden spoon, 1 Kitchen shears, 1 Kitchen towel, 1 Pot, 1 Sieve
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 20cm|8" cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until pale and light. Beat in the eggs one at a time.
3.
Sift in the flour and baking powder, then add the semolina and almonds and fold in gently. Add the orange juice and yoghurt, stirring gently until combined.
4.
Pour into the tin and cook for about 1 hour, until firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
Sift a little icing sugar over the top of the cake and decorate with candied orange peel.
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