Butter cake with candied orange peel
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.
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.
Preheat the oven to 180ºC.
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.
Then beat the larger part of the egg (keep 1 tablespoon separate to cover) and the almonds through it.
Add a pinch of salt and whisk 200 grams of flour into a smooth batter.
Dust the baking molds with flour. Scoop the candied orange peel through the batter and spread over the baking molds.
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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