225 g butter or margarine
2 1/4 dl Dansukker Granulated Sugar
4 dl plain flour
3 tbsp cocoa powder
2 tsp baking powder
1 tbsp of finely grated peel from 1 organic orange
For the tin
1 dl split almonds
1 dl freshly-squeezed orange juice
2 egg yolks
2 dl Dansukker Jam Sugar
100 g butter
Dansukker Icing Sugar
Start with the orange curd. Combine the egg yolks, jam sugar, and orange juice in a saucepan with a heavy base. Place the saucepan on the heat and whisk constantly until the mixture starts to thicken. Add the butter in small pieces, whisking constantly. Remove the saucepan from the heat. Strain the orange curd and leave to cool.
Grease a round cake tin, approx. 24 cm in diameter. Distribute the split almonds in the cake tin.
Whisk the butter or margarine and the granulated sugar in a bowl using an electric whisk until light and fluffy. Add the eggs, one at a time, while whisking continuously. Mix together the flour, cacao and baking powder and fold into the mixture together with the orange peel. Pour the mixture into the tin and bake in the middle of the oven at 175 °C for about 50 minutes. Using a cake pin test that the cake is dry in the middle. Leave to cool in the tin. Divide the cake into two layers and spread the orange curd on one of them. Place the other on top and leave for at least 1 hour before serving.
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