The orange and almond cake is the perfect snack to celebrate this season's nectar with goodies and taste. To prepare it for us, our stylist Beatrice Prada which cheered our afternoon in late February by serving it with a bright traditional service that illuminates the energy of the orange and brings the sun to every home.

The recipe for Beatrice's orange and almond cake

100g + 100g of sugar

70g of 00 flour

4 eggs

3 small oranges

2 tbsp lemon juice

1 sachet of yeast

1 125g jar of yogurt

1 pinch of salt

Method:

1. Preheat the oven to 180 ° C and line a 24 cm diameter mold with parchment paper.
2. In a saucepan mix 30g of butter, 100g of sugar and lemon juice, over medium heat caramelise for about 4 minutes from the boil until it starts to brown; then pour on the bottom of the mold.
3. Cut the oranges raw and place them on the bottom of the mold over the caramel.
4. In a large bowl mix almond flour, 00 flour, yeast, salt and a grated lemon zest
5. In another bowl (better still in the planetary mixer) mix 120g of butter with 100g of sugar, add one egg at a time and yogurt; then add the flour mixture and mix well.
6. When the mixture is well homogeneous, pour into the mold and bake for 45/50 minutes.

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