Seville Bitter Orange Slices

Ingredients:

• 110 g butter
• 110 g sugar
• 1 pack vanilla sugar
• 4 eggs
• 1 tbsp grated orange peel
• 1 tbsp grated lemon peel
• 100 g flour
• 40 g potato flour
• 1 pinch salt
• 0,1 l orange juice
• 90 g grated, peeled almonds
• 30 g butter
• Flour
• 250 g Darbo All-Natural Seville Bitter Orange Marmalade
• 240 g icing sugar
• 0,1 l orange juice
• ¼ l Cointreau

Method:

Cream the butter and the sugar and vanilla sugar, adding in the sugars gradually. Separate the eggs and then stir in the egg yolks one at a time to make a smooth mixture. Mix in the orange and lemon peel. Mix together the flour, potato flour and salt and then by the spoonful, alternately with the orange juice, stir into the cream and egg mixture. Whisk the 4 egg whites until stiff peaks form and then fold carefully into the mixture, adding the grated almonds at the end.

Immediately spread the mixture, as thinly as possible, on to a buttered and floured baking tray and then cook for 12 minutes on the middle shelf of an oven pre-heated to 190º C. When it has no longer hot, remove the cake from the tray and, when it is fully cooled, cut lengthways into four long strips. Coat these in pairs with Darbo All Natural Seville Bitter Orange Marmalade and then ice the surface with a glaze made beforehand from a mixture of icing sugar, orange juice and Cointreau. As soon as the icing has set, cut the two strips into 5cm-wide slices.