– (cooked the day before) – the the twofold mass.
Wash the oranges in hot water and pat dry. For garnish, peel off a few strips of peel with a string trimmer and set aside to cool with the lid closed. Grate the remaining peel. Squeeze the oranges. There should be about 110 cc of juice. Chop the raisins medium fine with a kitchen knife. Mix with 3 tbsp. orange juice and 1 tsp. orange zest. Line the bottom of the pan with greased parchment paper, grease the edges. Peel the potatoes and press through a press or grate finely. Weigh out 250 g. Mix the flour with the baking powder and the ground almond kernels. Crumble the potatoes with it. Separate the eggs. Beat the yolks with the sugar and 3 tbsp. orange juice with the whisk of a food processor until thick cream. Fold in the raisins. Preheat the oven to 150 °C. Whip the egg whites just until stiff and the peaks still bend over. Fold the flour mixture alternately with the snow onto the egg yolk cream mold and loosely. Fill the amount into the mold. Bake on the lowest rack for 50-55 minutes. If necessary, cover with parchment paper after 25-half hour to prevent the surface from getting too dark. Use a toothpick to check if the cake is baked through. Cool the cake on a cooling rack and remove from the pan. Stir 5 tablespoons of orange juice with the honey and brush the cake with it. Leave to infuse for at least 4 hours. Even better one night lan