Sephardic orange cake with basil glaze
- Preparation time 2 h.
- easy
The recipe comes from the Jewish culture, or more precisely from the Sephardic tribes that lived in Spain and Portugal until the 16th century.
Preparation
Wash the 2 oranges and put them in a pot with water, weigh them down with a plate or similar so that they are completely covered and simmer for 1.5 hours.
Remove the oranges from the water, leave to cool, then cut in half and remove the pips. Using a hand blender, completely puree the orange halves in a tall container.
Beat the eggs and separate the yolks from the whites. Beat the egg yolks and sugar with a kitchen mixer until frothy. Stir the orange puree into the egg yolks.
Mix the baking powder with the almond flour and stir into the egg-orange mixture.
Beat the egg whites with a kitchen mixer until stiff and then fold into the egg-almond mixture with a kitchen spatula.
Pour the mixture into a well-greased springform pan ( silicone mould is very suitable ) and bake in a preheated oven at 180° for a good hour. If the cake gets too dark on top, cover with a piece of aluminium foil. Then remove the cake from the oven and leave to cool on a cooling rack.
For the icing, pluck the basil into small pieces, mix with the sugar and process into icing sugar in about 4 portions in the coffee grinder. Then mix the flavoured icing sugar with the juice of half an orange until smooth and spread over the surface of the cooled cake.
Serve decorated with some cream, toasted almonds and a basil leaf.
Store the cake in the fridge.
Quantity
Ingredients for 12 piecesIngredients
- 2 piece Oranges
- 250 g Sugar
- 250 g Almond flour
- 6 piece Eggs
- 1 tbsp Baking powder
- 6 piece Fresh basil leaves
- 1 piece Orange
- 200 g Icing sugar / sugar
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