Separate the eggs and whisk the egg whites until stiff, finally add 50 g of the sugar and then the baking powder. Beat the egg yolks with the remaining 150 g of sugar until smooth, add the spices, flavorings and ground and chopped almond kernels and fold in. Grate the peel of the two oranges and also add to the egg yolk mixture. Then fold the snow into the mixture.
Line the bottom of a cake springform pan (23 cm ø) with parchment paper and grease the sides. Preheat the oven to 180 degrees (top and bottom heat). Fill the dough into the pan and bake for one hour.
In the meantime, for the syrup, squeeze the two oranges and pour the juice through a sieve into a measuring cup and fill up with ready-made orange juice until 600 ml is reached. Bring the juice to a boil with the sugar, stirring to reduce to 1/3 of the liquid.
Prick the cooled cake a few times with a knitting needle and brush it six or seven times with the cold syrup. Before serving, top with orange fillets and sprinkle with hail sugar.
07almond_cake_with_orange_syrup. Jhtml
Tip: Always use aromatic spices to enhance your dishes!
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