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CORRINA13
Butter cake with candied orange peel
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Ingredients
Directions
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Heat 50 grams of caster sugar with 4 tablespoons of water until the sugar is dissolved and cook on a low boil to a clear syrup.
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Meanwhile, peel the orange with a peeler (do not peel the white). Cut the skin into strips, stir through the syrup and simmer for about 2 minutes.
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Preheat the oven to 180ºC.
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Beat the butter with the rest of the soft sugar and the vanilla sugar in a couple of minutes in a white and airy manner.
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Then beat the larger part of the egg (keep 1 tablespoon separate to cover) and the almonds through it.
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Add a pinch of salt and whisk 200 grams of flour into a smooth batter.
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Dust the baking molds with flour. Scoop the candied orange peel through the batter and spread over the baking molds.
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Brush with egg and fry the butter cakes in the oven for 20-25 minutes until golden brown. Allow to cool well afterwards.
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Nutrition
900Calories
Sodium0% DV0g
Fat75% DV49g
Protein22% DV11g
Carbs34% DV101g
Fiber0% DV0g
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