INGREDIENTS
- Pastel:
For two 22 cm molds. There are 10 servings.
- – 3 medium oranges.
- – 180 g of floor almonds.
- – 250 g of manteca ointment.
- – 150 g of frequent sugar.
- – 100 g of brown or brown sugar.
- – 5 eggs.
- – 300 g flour.
- – 75 g of corn flour.
- – 5 teaspoons of baking powder.
- -Zest of 1 orange.
- – 1 cdita of thyme.
- Cheese and honey filling and topping/frosting:
- – Agency cream cheese 400 g.
- – Manteca ointment 200 g.
- – Impalpable sugar 140 g.
- – Honey 60 g.
ORANGE, ALMOND, THYME AND CORN FLOUR CAKE
PROCEDURE:
1. Course of or mix the almonds along with two tablespoons of flour (low cost from the whole quantity of flour within the recipe). Put aside.
2. Peel the oranges sharply.
3. Lower into quarters, take away the seeds and course of all the remainder.
4. Beat the creamy butter along with the sugars.
5. Add the eggs one after the other whereas persevering with to beat simply till integrated.
6. Add the orange puree.
7. Lastly, the flour and polenta together with the baking powder and almonds. Add the thyme.
8. Place within the greased and floured molds with kitchen paper on the bottom.
9. Prepare dinner till the floor is golden brown. Oven at 180ºC for roughly 30 to 35 minutes (click on).
Cheese and honey filling and topping/frosting:
1. Work the creamed butter and powdered sugar with a lyre or spatula.
2. Add the tempered cream cheese (depart it out of the fridge for an hour beforehand).
3. Add the honey and blend effectively.
4. Place within the fridge till it reaches a superb consistency to fill the cake and canopy.
5. Meeting: Place a cake disc on a cardboard base.
6. Place a 3rd of cheese filling.
7. Place the opposite disk on prime.
8. Cowl your entire cake with the leftover filling.
9. Adorn with contemporary thyme branches and dried orange slices.
