Moroccan orange cake

Orange !! ... Juicy !!! .... Powerful !!!

Preparation steps

Preheat the oven to 160 * C. Eggs, sugar and vanilla sugar, mix until the mixture gets a light color and is thick. Add walnuts, chocolate and orange peel, stir. Add oil, flour sifted with baking powder and cardamom and combine the ingredients on the mixer at the lowest speed.
Line a round baking sheet (26 cm in diameter) that separates the edges with baking paper. Coat the edges with butter. Shake the mixture, flatten and bake for 35-40 minutes. Check with a toothpick, when you stick it in the stake and the dough does not stick to it, the stake is done.
Last 10 mins while the cake is baking, make the syrup. Orange and lemon juice, along with sugar, cook until it boils. Reduce heat and cook for 5 min. Take the cake out of the oven, prick it with a toothpick and pour over the hot syrup. So, hot syrup, hot cake. It will seem to you that the syrup is too much, because it will float on the cake. But don't worry, in less than half an hour, the cake will absorb everything and it will be insanely juicy. Leave the stake in the mold until cool, then transfer it to a large shallow plate and serve !!

Ingredients

4eggs
2 dlsugar
2 dlwhite flour
100 gwalnuts or almonds (finely chopped)
50 gdarker chocolates (in the original raisins), chopped
2 dloil (in my case from rapeseed)
1 tspbaking powder
1 tspvanilla sugar
1/2 teaspooncardamom
3unpeeled oranges
Zasyrup
3 (about 3 dl)oranges (squeeze the juice)
1 dlsugar
1lemon (squeeze the juice)

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