Oranges and almonds
Very fragrant orange and almond cake, soft and moist. Perfect to accompany a cup of tea, you can also serve it with a vanilla or cocoa , or the chocolate sauce found in this recipe
Method
Prepare a round mold with a diameter of 24 cm. A mold with or without a hinge is fine. If you use a bottomless ring, close the bottom with aluminum foil.
Butter with margarine and line the bottom and edges with baking paper.
Preheat the static oven to 170˚.
Grate the zest of 2 oranges and place in a large bowl.
Squeeze approximately 5 oranges to obtain 285 g of juice.
Add the sugar and salt to the bowl with the zests. Mix with a whisk. Add the juice and the oil and mix well for a few minutes, again with the whisk.
Sift the powders then 00 flour, almond flour, starch and yeast.
Pour them into the main bowl and mix with the whisk for a couple of minutes until the mixture is smooth and without lumps.
Pour the mixture into the mold, add the sliced almonds to the surface.
Cook at 170˚ for about 45 minutes. Check the baking with a toothpick, insert it into the center of the cake, if it comes out dry it means it is cooked.
Leave to cool at room temperature for at least 2 hours.
Then remove it from the mold, transfer it to a plate and sprinkle a little icing sugar.
