Orange Cake

Ingredients

• 250 g flour
• 75 g sugar
• 1 pinch salt
• 125 g butter
• 1 egg
• soft butter (for the pan)
• flour (for dusting)
• 40 g chopped almonds
• 3 untreated oranges
• 4 eggs
• 200 g sugar
• 500 g Ricotta
• physalis (for garnish)

Instructions

1. 1.

   Sift flour, sugar and salt onto a work surface and make a well in the center. Cut cold butter into small pieces and add to the well with the egg. Use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a smooth dough that no longer sticks to your hands. Add a little cold water or flour if needed. Shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 160 °C fan. Butter the tart pan.

3. 3.

   Roll out the dough on a floured surface and line the tart pan with it. Press the edge slightly downwards and sprinkle chopped almonds over the rim.

4. 4.

   Wash oranges hot and pat dry. Grate the peel of two oranges and squeeze out the juice. Beat eggs with 100 g sugar until fluffy. Add ricotta, orange zest and juice and stir until smooth. Spread the cream over the dough base and level it.

5. 5.

   Bake in the oven for about 50 minutes. If the cake darkens too much, cover with foil.

6. 6.

   Meanwhile slice the remaining orange into rounds. Boil the remaining sugar with 100 ml water, add orange slices, simmer for about 2 minutes, then remove from heat and let cool.

7. 7.

   Remove the tart from the oven and allow to cool. Take it out of the pan and before serving drizzle the drained orange slices with some syrup over the cake. Serve garnished with physalis.