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1
(Orange in sugar syrup) Wash the orange thoroughly and slice into 3 mm thick rounds.
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2
Add the sugar and water to a pan and dissolve the sugar.
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3
Spread the orange slices over the surface and start heating the pan.
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4
When it comes to a boil directly cover the orange slices with a small lid (drop lid or otoshibuta) or a piece of kitchen parchment paper, and continue to simmer over low heat for 30 minutes.
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5
When the white parts of the orange have become slightly transparent, turn off the heat, add the orange curacao and leave to cool overnight.
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6
Place 1 orange slice in the middle of the bottom of a cake tin that has been greased with butter (not included on ingredients list), Arrange the other orange slices in a circular pattern around the center slice, overlapping each slices about halfway.
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7
Drain the liquid from the remaining orange slices and chop finely.
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8
(Make the sponge cake) Let the butter, yogurt and eggs come to room temperature.
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9
Cream the butter and add the yogurt and sugar.
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10
Mix well.
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11
Add the beaten egg in 3 batches, mixing in well after each addition to prevent the mixture from separating.
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12
Sift in the cake flour and baking powder in 1 go.
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13
Add the almond flour and mix well until combined.
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14
Add the orange juice and the chopped orange from step 5 and mix until evenly distributed.
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15
Pour the batter on top of the orange slices and into the same cake tin as used in step 4.
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16
Bake the cake for 40 minutes in an oven preheated to 170C.
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17
To check if it's done insert a skewer into the middle and if no raw batter is stuck to it when it comes out, it's ready.
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18
Leave the cake to cool on a wire rack whilst still inside the cake tin.
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19
When the cake has completely cooled, remove it from the cake tin and flip it over so that the orange slices are facing up.
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20
Mix the icing ingredients together until there are no lumps left and use it to glaze the top of the cake with either a brush or spoon.
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21
If you want to make a stiffer icing for the top, decrease the amount of syrup used by 1 teaspoon.
