Ingredients:
1 orange
200 g flour
2 tsp baking powder
8 eggs
1 pinch of salt
250 g sugar
125ml olive oil
50 ml Cognac
1 tablespoon icing sugar
Grease and flour for the mold
Preparation:
Wash the orange with hot water, dry it and grate the peel finely.
Cut the orange in half and squeeze juice. Measure 50 ml juice. Use remaining juice otherwise. Grease a spring form pan (26 cm Ø) and sprinkle with flour.
Mix the flour, the baking powder and the orange zest together.
Separate the eggs.
Mix the egg yolks, the salt and 75 g sugar with the whisk of the hand mixer until thick creamy.
Slowly add the olive oil while stirring.
Add the flour mixture while stirring briefly.
Beat the egg whites and sprinkle 75 grams of sugar while whisking.
Fold the egg whites slowly into the batter.
Pour into the spring form pan, smooth the surface and bake in preheated oven at 175 ° C for 25-30 minutes. Turn off the oven, open the oven door and let it rest for about 15 minutes.
Meanwhile, mix 100 g sugar, the cognac, 50 ml of water and the orange juice (50 ml) in a saucepan, bring to a boil and simmer for about 5 minutes over low to medium heat.
Remove from the stove and allow to cool.
Remove the cake from the oven, loosen the edge of spring form pan.
Put the mold on a cooling rack, sprinkle with the cooled syrup and leave to cool.
Release from the spring form pan.
Dust with icing sugar. Cut cake into 12 pieces and arrange on a plate. Serve. Serve with Greek yoghurt and honey, possibly decorated with thyme.
