Bump Between Teeth And Cheek

For over a week now I do not update the blog. Unfortunately, free time is rather small and more often at night fatigue takes over everything that I could or would do for leisure.
However, today I decided to inaugurate the month of February with a new recipe, simple, lightweight and above all 'seasonal': a cake with orange!
Having the foresight to choose the main ingredient of quality, I can testify that the dessert is a guaranteed success, as it has the advantage of not meeting the resistance of those who desist from fear of the line (no cream or chocolate , only fruit!).
I would say that is ideal for making a good impression during a tea, a good breakfast. Personally, I took her more than once in the evening that I was a guest to dinner with friends, and was always more than welcome by all!
We come then to the recipe: Ingredients




3 eggs 300 g flour '00 '
300 grams of sugar
16 gr baking powder
juice and zest of 2 oranges 75 g butter


for finishing

unfiltered juice of an orange
70 grams of sugar

almonds 1 orange

How to prepare

Separate egg yolks from the whites. With the electric whisk beat the egg yolks with sugar and orange zest until it becomes white and foamy. Add to wire the orange juice gently sifted flour with the baking powder. Beat the egg whites with remaining sugar and add it to the mixture with a spatula with a movement from the bottom up. With the same procedure previously melted add the butter over low heat, or rather in a water bath. Grease a cake flour
de 26 cm in diameter, pour the mixture in and bake in preheated oven at 180 degrees for about 45 minutes (always do the toothpick test!). Let cool well.
for finishing on the stove to reduce the orange juice with sugar until mixture is syrupy.
Decorate the cake by placing it on it through the syrup and almonds on the edge of the orange slice on the surface, as in the photo.