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For her cookery school Helle Poulsen Tesio has create a new tasty and healthy cake

Helle nel camino della Scuola di cucina del Colle

For her cookery school Helle Poulsen Tesio has create a new tasty and healthy cake

The challenge of creating something very tasty that was low in fat and easily digestible was a difficult one, but Helle succeeded. This cake belongs to the haute cuisine range and is able to compete with the more upto date and attractive creations of modern patisserie. It’s fragrance recalls immediately its ingredients, it is extremely pleasant in the mouth and very easily digestible. All in an extraordinary mouthful which is practically a sorbet

Helle nel camino della Scuola di cucina del Colle

Helle near the fireplace of the cooking school at Fattoria del Colle

Helle got the idea from the biological oranges of which one can also eat the rind. Generally Helle uses these oranges for marmalades or for candied fruit, but this time her creativeness went wild.
Cooking this orange cake is a wonderful way of getting an extraordinary aroma around the house,while the oranges cook in fact they create an unmistakable and incomparable perfume.This is an aroma which recalls the summer months, while the cold weather is already here.
Do you think you might not be able to pepare it? No fear, Helle is the tutor in the cookery school at Fattoria del Colle in Trequanda and will be very pleased to teach you in her cooking courses .That way you  will be able to taste it together with the  Vinsanto or with the new passito from Fattoria del Colle and  Casato Prime Donne in Montalcino

Orange cake

2 biological oranges
225 g white almonds
225 g sugar
4 eggs at room temperature
100 g  potato starch
1 sachet of yeast for cakes

Boil the oranges for one hour in water. Let them cool,divide them into 4 and clean them, removing the pips.
Blend the oranges untl they are a smooth pulp.
Mix the almonds until they are powdered.  Mix the almond powder with the potato starch and the yeast.
Beat the 4 eggs together with the sugar until they are white and frothy .

With the aid of a spatula add the oranges and the almond powder to the eggs. The new mixture must become a smooth dough.

Grease a round shape mould with some oil, line the bottom and sides, fill with the mixture.
Pre-heat the oven at 170°C. Cook the cake for 5 -60 minutes avoiding to open the oven for the first 25 minutes so as to not interfere with the rising.
To see if the baking is complete prick with a tooth-pick and see if it comes out dry.
Serve the orange cake when cold after covering it with icing sugar.

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