- 9 Eggs
- 450 g Sugar
- 1 Vanilla Sugar
- Zest of 1 Lemon
- Zest of 2 Oranges
- 250 g Flour
- 150 g Cornstarch
- 14 g Baking Powder
- 50 g Unsalted Butter, melted
- 200 ml Orange Juice, freshly squeezed (3-4 oranges)
- Juice of 1 Lemon
For the Glaze:
- 250 g Confectioners Sugar
- 3 tbs Orange Juice
- 1 tbs Lemon Juice
Combine eggs, sugar und vanilla sugar and beat till frothy.
Stir in orange-and lemon zests.
Blend flour, starch and baking powder together and gently fold into the egg mixture.
Lastly add the cooled down melted butter
Butter a 10½ inch spring form and coat it with breadcrumbs.
Pour in the batter and bake at 350˚F for 60 minutes.
Check with wooden toothpick to see if it is done.
Remove the cake from the form and carefully pierce the top multiple times with a skewer.
Spoon the orange/lemon juice mix over the top and let soak in.
Stir together the glaze ingredients and brush over the cake after it cools.
Decorate with jellied orange candy (optional).