Ingredients
6 eggs
1 1/2 cups sugar
1 1/2 cups flour
1 cup oil
1 orange juice and zest
240 milliliters tea
1 teaspoon baking powder
225 grams powdered sugar
1 orange juice
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes
Wire leveler for perfectly flat cake layers
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Preheat oven to 180 degrees Celsius. Grease a bundt pan with margarine and sprinkle with flour. Set aside. Separate the egg yolks from the egg whites, and whip the whites stiff. Set aside. Pour the sugar and flour in a bowl. Add the egg yolks, and whisk. Add the oil, orange juice, orange zest, tea, and baking powder. Whisk until obtaining a smooth cream. Add the egg whites, one scoop at a time, to gradually release the dough. Stir with a spoon from the bottom upwards, without beating. Place the dough in the pan, and bake for 40 minutes. Remove from the oven, unmold, and let cool. For the icing, mix the powdered sugar and the orange juice. Spread on cake after it cools.