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BAM Cake converter 
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Ingredients:
For the orange filling:
- 3 oranges
- 115 g sugar
- 60 ml of water
For the biscuit:
- 200 g powdered sugar
- 2 large eggs
- 1 teaspoon orange zest
- 180 ml quality olive oil
- 2 teaspoons BAM vanilla paste
- 125 g flour
- 55 g almond flour
- 1 teaspoon baking soda
- a pinch of salt
Instructions:
For the cake:
1
Preheat the oven to 200°C. Line a 22 cm diameter cake tin with baking paper, so that it covers the base and rises up the sides of the tin. Fold the baking paper so that it hugs the sides of the baking tray, like a hat turned inside out. Spray with non-stick spray.
2
Slice the oranges and peel. Heat the sugar and water in the microwave until the sugar is completely dissolved, about 45 seconds. Pour half of the sugar and water into the bottom of the prepared baking tray, then line the bottom with the prepared orange segments. Once arranged, pour the remaining sugar and water over the oranges.
3
In a mixer on medium speed, beat the sugar, orange zest and eggs until pale yellow, about 1 minute. Keep the mixer on medium-low speed and slowly add the olive oil. Make sure to add it slowly so that the dough doesn''t split! Add the BAM vanilla paste and mix well. Add the dry ingredients (flour, almond flour, baking powder and salt) and mix until the ingredients are combined.
4
Pour the batter over the oranges and bake for 45 minutes, or until the cake is slightly golden brown and a knife inserted in the centre comes out mostly clean. Leave the cake to cool completely. When ready to serve, turn the cake upside down to invert onto a large serving plate. Peel the baking paper off the oranges and serve the cake.
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