Golden turban

Preheat the oven to 175 ° C.

Grate half of the orange zest of the orange. Cut the rest of the peel into thin strips or use a sixteur.

Mix the butter with the sugar and add 1 to 1 eggs. Sift the flour above it and salt it lightly with the salt.

Cut the apricots into pieces and mix them with the fine orange zest through the batter.

Grease the turban shape and scoop the batter into the mold. Bake the cake in 1 hour until golden brown and done.

Press 2 oranges after half an hour. Peel the rest of the oranges, cut into slices and remove any seeds.

Heat the orange juice with the rest of the sugar in a thick-bottomed pan over low heat and let the sugar melt with stirring.

Remove immediately from the heat when the sugar is dissolved and add the whiskey.

Remove the turban from the oven and pour half of the warm orange syrup over it. Pour the other half over the slices of orange.

Break the chocolate into pieces and put in a refractory bowl that fits in a pan.

Put in a pan a layer of water against the boil and hang the bowl with chocolate in it. Make sure the bowl does not touch the water. Let it melt gently (au bain-marie).

Carefully pour the turban onto a plate. Pour the chocolate over it and sprinkle with the orange strips.