orangenkuchen_nach_sizilianischer_art
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revision | |||
| orangenkuchen_nach_sizilianischer_art [18.04.2025 16:11] – asendorf | orangenkuchen_nach_sizilianischer_art [19.04.2025 16:54] (current) – asendorf | ||
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| Line 4: | Line 4: | ||
| - | * 1 (2) Bio-Orange | + | * 1 Bio-Orange |
| * 150 g weiche Butter | * 150 g weiche Butter | ||
| * 100 g Zucker | * 100 g Zucker | ||
| - | * 70g Orangenmarmelade | + | * 85g Orangenmarmelade |
| * 50 g Xylit | * 50 g Xylit | ||
| * 100 g gemahlene Mandeln | * 100 g gemahlene Mandeln | ||
| * 3 Eier | * 3 Eier | ||
| * 1 Prise Salz | * 1 Prise Salz | ||
| - | * 1 EL Orangenlikör | + | * 2 EL Orangenlikör |
| * 230 g Mehl Type 550 | * 230 g Mehl Type 550 | ||
| * 12 g Backpulver | * 12 g Backpulver | ||
orangenkuchen_nach_sizilianischer_art.1744985508.txt.gz · Last modified: by asendorf