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dutch orange cake
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Orange Cakes from 'Fryslân'

Course Sweet
Cuisine Dutch
Keyword Kingsday
Prep Time 10 minutes
Cook Time 35 minutes
10 minutes
Servings 16 pieces

Equipment

  • Non-Stick Traybake/Brownie Tin (7.8x7.8inches or 20x20cm)
  • Baking Paper
  • 3 Bowl
  • Food Processor
  • Electric Mixer
  • Knife
  • Cutting Board
  • Pastry Brush
  • Rolling Pin

Ingredients

  • 120 gram Candied Orange
  • 70 gram Butter
  • 120 gram Sugar
  • Pinch of Salt
  • 1 Egg
  • 2 tsp Anise seeds
  • 350 gram Selfraising Flour or 320 gram of Oat Flour and 1,5 tsp Baking Powder
  • ½ Grapefruit optional
  • 7 tbsp Water

Almond Filling

  • 150 gram Blanched Almonds
  • 50 gram Sugar
  • 2 tbsp Butter
  • 1 Lemon
  • 1 Eggwhite

Topping

  • Egg Yolk
  • 175 gram Powdered Sugar
  • Food Coloring
  • Water
  • Cream
  • Candied Orange
  • Lemon Thyme

Instructions

Preparations

  • Chop the candied orange into small cubes.
  • Add some baking paper to the brownie tin and grease it slightly with some butter.
  • Preheat the oven on 160 degrees Celcius or 320 degrees Fahrenheit.

The Dough

  • Whisk the butter until light and airy. Then, while whisking, you can add the sugar spoon by spoon. Once all the sugar is added, you can break an egg into the bowl. Mix everything and then add the flour, pinch of salt, zest of ½ grapefruit, anise seeds and water.
  • Place the dough in the fridge for about 15 minutes.

The Almond Filling

  • Make the almonds filling by mixing the almonds and sugar in the foodprocessor. Once the almonds are crumbled, you can add the butter, eggwhite, juice and zest of one lemon.

Assembling the Pastry

  • Divide the dough in two equal parts. Use a rolling pin to flathen the dough until it equals the size of the brownie tin. Add a layer of dough to the brownie tin, whereafter you spread the almond filling on top. Finish the pastry with the other layer of dough.
  • Use the pastry brush to glaze it with the egg yolk. Bake the pastry for about 30-35 minutes in the preheated oven.

Topping

  • Mix the powdered sugar with food coloring. Then add some water, by teaspoon, until you have a thick glaze.
  • Top the cooled down cake with glaze. Once serving, you can finish it with some cream, candied orange and lemon thyme. If you prefer to prepare the finishing touches, you can also top the cake with buttercream.