Orange cake

Peel the orange skin of the oranges and cut the skin very finely. Squeeze out 1 orange and keep the juice separate. Put the peel with 1 tbsp water and 30 g granulated sugar in a saucepan and cook for 5 min.

Put the flour, the butter, caster sugar, a pinch of salt and 4 tbsp water into a bowl and knead into a smooth dough. Knead in the orange peel and the mashed sprinkles.

Preheat the oven to 175 ° C. Roll out 2/3 of the dough with the rolling pin and press in the spring form. Knead the egg yolk (the protein is not used) with 15 g of granulated sugar through the almond paste.

Sprinkle the worktop with some icing sugar and roll out the almond paste with the rolling pin into a circle the size of the spring form and place on the dough in the spring form. Roll out the rest of the dough with the rolling pin into a circle the size of the spring form and place on the almond paste. Press the edges well. Bake the orange cake in the oven for about 30 minutes until done. Allow the cake to cool completely.

Stir in the icing sugar with 1 tbsp orange juice and brush the orange cake with it.