Citrus bowl cake

For 20 pieces
  • 1 1/2 cups (150 g) Whole milk yoghurt
  • 5 Eggs (size M)
  • Juice of 1 lemon
  • 3 (450 g) yogurt cup sugar
  • 1 Package Vanillin-Sugar
  • 3 (450 ml) yogurt cup oil
  • 6 (600 g) Yoghurt tub flour
  • 1 1/2 packet Baking powder
  • 150 g Orangeat
  • 2 slices candied oranges
  • 200 g Icing sugar
  • 1 Protein (size M)
  • 20 g goac kte pistachio kernels
  • Fat and flour
105 minutes
easy
1.
Put the yogurt in a bowl. Wash out 1 empty yoghurt cup, dry well. Add eggs, juice, except for 2 tablespoons, sugar, vanilla sugar and oil to the yogurt. Mix with the whisk of the hand mixer. Mix the flour, baking powder and orange peel and stir in portions. Pour the dough into a greased bundt pan (2.5 liters) sprinkled with flour, smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 1/2 hours. If necessary, cover the cake halfway through the baking time. Let rest in the tin for 10 minutes, then turn out onto a wire rack. Let cool down. Cut candied oranges into pieces. Mix the powdered sugar, egg white and 2 tablespoons lemon juice with the whisk of the hand mixer to a smooth glaze. Cover the cake with it. Garnish with pistachios and candied oranges. Let it dry
2.
Waiting time approx. 3 hours
1 piece approx. :
  • 500 kcal
  • 2100 kJ
  • 6 g protein
  • 25 g Fat
  • 62 g carbohydrates

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