Beat the soft butter, vanilla, sugar, the pinch of salt and the grated peels for 2-3 minutes until you obtain a light and fluffy mixture.
Add the eggs, one at a time, continuing to beat. The mixture should be fluffy and risen.
Incorporate the filtered orange juice at room temperature, beating at low speed.
Add the flour and sifted baking powder, mixing at low speed until you obtain a velvety batter.
Pour the batter into a buttered and floured cake pan, spreading it evenly to obtain a flat surface.
Bake in the oven at 170° for 30-35 minutes, without opening the oven during baking.
Let it cool for 10 minutes, then remove the ring and let it cool for 30 minutes.
Prepare the syrup by mixing the orange juice with the sugar and cooking for a couple of minutes until it boils and thickens.
Turn the cake upside down and drizzle with the syrup.
Serve the cake warm or at room temperature.
It keeps perfectly for 5 days at room temperature.
Excellent as a dessert or for a wholesome snack, it can be served both with tea and as breakfast.
Aruba
| Energy (kcal) | 216.04 |
| Carbohydrates (g) | 31.46 |
| of which Sugars (g) | 21.68 |
| Fat (g) | 8.96 |
| of which Saturates (g) | 4.9 |
| Protein (g) | 3.57 |
| Fiber (g) | 1.06 |
| Sale (g) | 0.08 |
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