TOOLKITS

RECTANGULAR CAKE MOULDS, GRADUATED PITCHER, WHISK, MIXING BOWL, GROSS MESH SIFTER, ICING BAG WITH PLAIN NOZZLE, MARISA (flexible spatula)

Ingredients
175 g soft butter
260 g powdered sugar
1 orange grated peel
80 g candied orange
20 g orange liqueur
175 g white almond powder
280 g eggs (5 and ½ eggs)
120 g superfine flour
4 g baking powder

Method
Making use of a planetary mixer, cream-whip the soft butter and the powdered sugar. Slowly add in almonds, grated orange peel, candied oranges and orange liqueur. Sift powders twice and blend them in alternating with the eggs, one by one, little by little. Put the blend into rectangular moulds, previously greased and covered with flour, filling up to 2 cm from the edge. Grease both sides of a dough scraper with some melted butter, then cut the cake in half lengthwise. Bake the so-obtained two cakes - 450 g each - at 180 °C for 30 minutes.