Sirup cake with orange puree

Ingredients for Sirup cake with orange puree

Instructions for Sirup cake with orange puree

To prepare the Sirup cake with orange puree recipe, please follow these instructions:

Tear the skull of the oranges with juliennejern, avoid getting the white of the skull with.

Boil the 6 peeled oranges in plenty of water for 2 hours, cool, peel, extract and blend to puree

Syrup: melt 2½ dl. Sugar in a saucepan and add the rest of the sugar and 2½ dl. Water, a slightly crushed licorice root. Boil until there is a constant white "foam" and say the licorice root.
NOTE! Be careful when pouring the water as it can spray well!

Put the shell of the oranges into the syrup and cook for about 15 minutes. Say the orange shell and let it solidify evenly on a plate.

Boil 2 dl. Muscovadosukker and 100 g. Butter to the syrup. cool.

The dry ingredients: Mix, flour, baking soda and spices together.

Aim and stir the flour mixture in the syrup alternately with the orange puree until the dough is even.

Pour the dough into a greased spring or frying pan and behind 150 degrees for 1-1½ hours. cool.

Marcipan butter cream: Whip marcipan, 150 g. Flour and 100g. Mix into a smooth cream.

Decoration: Sprinkle the cake, and benefit the marcipan buttercream evenly. Sprinkle the cake with 20 g. Flour and icing with the caramelized orange peel.

tips:
The cake stays in the fridge for a long time and can be done a few days in advance.