Brazilian Orange Cake

Step 1/7

• 1⅓ eggs
• 50 g brown sugar

• whisk
• stand mixer with whisk

Add eggs and sugar to a bowl, then start mixing the ingredients with a stand mixer with whisk (or simply a whisk).

Step 2/7

• 83⅓ g flour

Gradually add flour to the bowl and whisk until you get a smooth mixture.

Step 3/7

• 1⅓ Organic Oranges

Take 2 out of the 4 oranges and grate (or finely cut) their peel. Then remove the white pith and cut the 2 oranges in small pieces. Just squeeze the remaining 2 oranges. Finally, add the grated peel, the orange pieces and the juice to the bowl.

Step 4/7

• 1 tbsp olive oil
• 1 tbsp macadamia nuts
• 1 tbsp hazelnuts
• ⅔ tbsp sliced almonds

Blend (or finely cut) the macadamia nuts, the hazelnuts and the almonds. Add them to the bowl together with 3 tablespoons of olive oil. Mix all ingredients until obtaining a smooth mixture.

Step 5/7

• ⅓ tbsp butter (for greasing)
• ⅓ tsp flour (for greasing)

Grease a baking sheet with butter and flour (I’ve used a round baking pan).

Step 6/7

Pour the mixture and bake for 45 minutes at 190 degrees.

Step 7/7

• ⅔ oranges (for coating)
• 16⅔ g brown sugar (for coating)

When the cake is fully baked, let it rest for 15 minutes. In the meantime you can prepare a syrup to serve the cake with. For this, add sugar and the juice of 2 squeezed oranges to a sauce pan. Cook the sweet juice at low heat for just a couple of minutes. You can pour the warm syrup over the cake before serving.

Enjoy your meal!