Roman orange cake

Roman orange cake is prepared according to an old Italian recipe. It does not contain butter and milk, instead of wheat flour - almond and corn. The cake-pie is fragrant with orange aroma, and this is understandable - after all, the cake is orange!

Ingredients

• Oranges - 2 pcs.
• Almond flour - 180 g
• Corn flour - 35 g
• Chicken eggs - 4 pcs.
• Sugar - 200 g
• Salt - a pinch
• Baking powder - 1 teaspoon
• Apricot confiture - 2 tbsp. spoons
• Vanillin - 1/3 teaspoon

Directions

1. Wash oranges, fill with water and put on fire to boil. After boiling, boil them for about 40 minutes until soft. Then we take it out and cool a little.
2. While the oranges are cooling, mix together the almond flour, half the sugar and a pinch of salt.
3. We cut the cooled oranges into arbitrary pieces directly with the peel. Grind with a blender.
4. Mix the almond-sugar mixture and ground oranges.
5. Add cornmeal with baking powder and mix.
6. Beat the yolks with the remaining sugar and vanilla.
7. Beat egg whites until stiff.
8. Then we introduce whipped yolks into the almond-orange mixture, mix. Then add the beaten egg whites and mix gently.
9. The form can be lightly greased with vegetable oil and sprinkled with cornmeal. We spread the dough in a mold and put it in a preheated oven. We bake an orange pie at 180 degrees for 40 minutes.
10. We take out the finished cake-pie and let it cool in the form.
11. After cooling, we take out and grease the top of the cake with apricot jam. Just before this, the confiture must be warmed up over low heat and, if it contains pieces of apricot, rub it through a sieve so that it is uniform in consistency. In this form, the cake is already considered ready.
12. But I decided to decorate the orange cake a little with physalis, mint leaves and candied orange.
13. This is what a Roman orange cake looks like in a section. It is so fragrant, tender and very tasty that you want to eat a piece more and more, I advise!