Ingredients:
340 gr  flour
2 teaspoons baking powder
200 gr
caster sugar
40 gr butter
1 orange peel
2 tablespoons anise seed
0.5 dl water
salt, nutmeg
1 egg
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1 teaspoon lemon grater
2 tablespoons water
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100 gr icing sugar
1 tablespoon beetroot juice
(or 1 tsp water/red colouring)
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Preparation:
© Janneke's Recipe pages - Fryske resepten, pie
Sift flour and baking powder in a bowl. Mix the sugar, butter, grated orange peel, chopped candied peel, ground anise seed, water, salt, nutmeg and the egg well in another bowl.
Add, when mixed well, the flour. Knead to a firm dough. Let the dough rest 30 minutes in the fridge.
Prepare:
Knead the dough just a little and roll to a ± 4 mm thick rectangle.
Cut 2 equal squares from the dough. Put 1 square on a greased baking sheet. Mix almond paste, lemon grater and water.
Cover the square with the almond paste up to 1 cm from the edge. Brush the edge with egg. Top with the second square and press the edges.
Bake the "oranjekoek" ± 25 minutes at 215°C/415°F (fan oven 195°C/380°F).
The fondant: sift the icing sugar into a dish and add the beetroot juice or water with some drops red food colouring. Glaze (when cooled) the cake with the fondant (and
garnish with whipping cream).
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