Almond Orange Cake

For the almond orange cake, beat the eggs with the sugar until you get a light cream. Melt and heat the butter with the milk and whipping cream in a saucepan.

Add the warm mixture to the egg cream while continuing to beat. Gradually fold in the sifted flour and cream of tartar powder.

Rinse the organic orange hot and add the zest to the mixture. Fold in the orange flavoring. Pour the batter into a tall, large springform pan and bake in a preheated oven for about 25 minutes at 180 degrees convection.

In the meantime, melt 2 portions of butter, pour in the milk and sugar and mix. Finally, fold in the grated almonds and remove from heat.

After the first baking time, take out the cake and turn the temperature up to 200-210 degrees. Spread the jam on the cake, then pour the butter-almond mixture on top.

Put the springform pan in the oven again for 10-12 minutes. The almond layer should not get too brown, if necessary you can cover it with alb foil. Let the almond-orange cake cool in the mold.

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