3 ovos
½ xícara (chá) de Óleo de Milho Soya (125 ml)
1 xícara (chá) de suco de laranja pera (250 ml)
½ xícara (chá) de açúcar (100 g)
1½ xícara (chá) de farinha de trigo (180 g)
Raspas de 1 laranja pera (3 g)
1 colher (sopa) de fermento químico em pó (14 g)
Calda:
1 xícara (chá) de açúcar de confeiteiro (200 g)
3 colheres (sopa) de suco de limão (45 ml)
Finalização:
35 g of torradas laminadas
Beat the eggs with the oil, orange juice and sugar in a blender.
Pour into a bowl and mix in the flour and orange zest.
Finally, add the yeast and mix gently.
Pour the batter into a round central-hole pan (20 cm diameter x 7 cm high) greased with oil and bake in a preheated oven (160 °C) for 40 minutes. Increase the oven to 180 °C and bake until golden brown (about 20 minutes).
Remove from the oven, wait for it to cool and unmold.
For the syrup, mix the icing sugar with the lemon juice and stir well.
Pour the syrup over the cake and decorate with the almonds.
Tip: To toast the almonds, place in a low aluminum pan and bake in a preheated oven (200 °C) for 5 minutes.
Variation: if you prefer a sweeter syrup, replace the lemon juice with orange juice.
