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🍰 Classic Citrus Ring Cake

685 kcal · 30 min · 4 servings

Ingredients

• 200 g Butter
• 4 Eggs (Size M)
• 200 g Sugar
• 1 packet Vanilla Sugar
• 100 g Flour
• 100 g Cornstarch
• 1 level tsp Baking Powder
• 100 g diced Citron
• 100 g diced Candied Orange Peel
• 4 tbsp Apricot Jam
• 100 g finely diced Citron
• 100 g finely diced Candied Orange Peel

Instructions

1. 1. Melt the butter in a small saucepan and keep it warm.
2. 2. Beat the eggs with the hand mixer and beaters until creamy for 1 to 2 minutes.
3. 3. Stir the sugar and vanilla sugar into the egg mixture.
4. 4. Mix the flour with the starch and baking powder and sift the mixture.
5. 5. Stir the flour mixture into the batter spoonful by spoonful.
6. 6. Stir the warm butter into the batter at the end.
7. 7. Gently fold in the candied lemon peel and candied orange peel.
8. 8. Grease a ring cake pan with a diameter of 24 centimeters generously.
9. 9. Dust the pan with flour and shake out the excess.
10. 10. Pour the batter into the prepared pan.
11. 11. Preheat the oven to 175 degrees (160 degrees for convection or gas level 2-3).
12. 12. Bake the cake in the preheated oven for about 55 minutes.
13. 13. Let the cake cool in the pan for 10 minutes.
14. 14. Turn the cake out onto a wire rack.
15. 15. Boil the apricot jam once and strain it through a sieve.
16. 16. Brush the cooled cake with the smooth jam.
17. 17. Sprinkle the cake with some candied lemon peel and candied orange peel.

Nutrition per serving

• kcal: 685
• Protein: 8 g · Fett/Fat: 38 g · Carbs: 72 g