Still have some delicious oranges left? Hobby chef Silvio Iacconi inspires us once again with a great dessert idea! Note: This recipe is also suitable for other citrus fruits.
10 servings (24 cm springform tin); time: 60 minutes.
Ingredients for the orange cake
Ingredients for the orange curd (2 jars)
Preparing the orange cake
Preheat the oven to 180°C (fan oven).
Melt the butter in a pan on a low heat. Put the eggs and sugar into a mixing bowl and beat until frothy. Then add the melted butter. In a separate bowl, mix together the flour, baking powder, orange zest and two pinches of salt. Now mix everything together.
Bake in a greased cake tin for around 30 minutes and leave to cool.
Preparing the orange curd
Grate both oranges and squeeze out the juice. Then heat the orange juice, zest, butter and sugar in a pan and mix well. Beat the eggs and add to the pan with the rest of the ingredients.
Stir well using a whisk over a medium heat until the curd thickens. This will happen at a temperature of around 80 to 85°C.
Transfer the curd into the jars straight away and leave to cool.
Garnish: Besides the orange curd, sour cream, chocolate flakes and blackcurrants go well with the orange cake.
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