Orange Cake with Chocolate Icing

For the dough, combine flour and baking powder and sift. Mix the eggs, sugar and light butter until the mixture is creamy and the sugar is completely dissolved.

Grate the zest from one orange, add to the dough form and mix briefly. Preheat the oven to 160 °C (top/bottom heat).

Stir the flour and baking powder into the dough by the spoonful.

Mix the dough well with a hand mixer (approx. 20 min) until it is smooth. If it is too tough, add milk as needed. If you like, you can stir a little rum into the batter just before baking.

Grease the bottom of a cake springform pan (26 cm ø) or gugelhupfform, pour in the dough and put it on the spot in the stove. After 10 min. increase the temperature to 180 °C. After another 35 minutes, remove the cake from the oven and let it cool in the pan for about an hour.

In the meantime, squeeze both oranges and the lemons and run the juice through a fine sieve. Stir the juice with the powdered sugar. Using a chopstick or toothpick, poke many holes in the cake at close intervals (for comparison, the diameter of uncooked macaroni is correct). Spoon the juice mixture onto the cake and let it soak in until it is fully absorbed.

For the decoration, cut the candied fruit into quarters. Chop the cooking chocolate and melt it in a water bath. Cool slightly and coat the cake with the chocolate glaze on all sides. Cover the cake with the

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