ORANGE CAKE

INGREDIENTS

for the pastry base

• 150 gr flour – 100 gr butter
• 60 gr sugar – 1 egg yolk

for the topping

• 2 ripe oranges
• grated lemon peel
• 100 gr white jelly
• Apricot jam
• 50 gr roasted almond slices

PREPARATION

of the base

Cover the baking tin with butter and flour.
Sieve the flour on a table, put on top the soft butter, sugar, egg yolk and lemon peel. Knead quickly and then allow to rest for about one hour.

Spread out one layer of 3-4 mm to cover the baking tin. Prick a few holes in the layer with a fork and then put it in the oven at 190º for about 25 minutes.

Peel the oranges and cut them in slices. Spread out the apricot jam on the base and cover with orange slices. Pour the jelly on top and decorate the sides with roasted almond slices.