Orange Cake with Advocaat Glaze
- For the cake
- 250 grams butter
- 200 grams sugar
- 1 pinch salt
- organic Shell (zested)
- 2 packets Bourbon vanilla powder
- 4 eggs
- 250 grams Pastry flour
- 100 grams cornstarch
- 2 teaspoons Baking powder
- 50 milliliters milk
- 2 tablespoons Cappuccino powder
For the cake, mix butter, sugar, salt, orange zest and bourbon-vanilla sugar. Individually mix eggs into butter mixture and continue stirring until sugar is dissolved. Mix flour, cornstarch and baking powder and fold into batter with milk. Grease springform pan 24 cm diameter (approximately 9 1/2 inches diameter) and pour in about 2/3 of the batter. Mix cappuccino powder and caramel syrup into remaining batter and spread over batter in pan. Lightly press a teaspoon into batter in several places to create a pattern. Bake cake in oven preheated to 200°C (gas mark 3)(approximately 400°F) for about 55 minutes. Let cake cool and remove from pan.
For decorating, rinse orange, pat dry and zest in long strips. Peel orange and cut into segments, removing white pith.
Gently heat caramel syrup and stir in orange zest.
Sift powdered sugar, stir into advocaat until smooth and spread over cake.
Arrange orange segments and orange zest on cake to serve.