For the batter
1 tablet of fresh biological yeast (15 g)
1/2 cup of warm water
2 tablespoons of sugar
1/2 teaspoon of salt
3 eggs
1/4 cup of room temperature butter
2 cups of all-purpose flour (240 g)
For the glaze
1 1/2 cups of sugar (250 g)
3/4 cup of water
1 cup of orange juice
3 1/2 tablespoons of rum
For decoration
300 g of strawberries, halved
1 can of passionfruit or apricot jam, drained and cut into pieces (450 g)
6 1/2 tablespoons of orange juice
Skins from 1/2 orange, cut into thin strips
2 sprigs of mint leaves
For the batter
1 tablet of fresh biological yeast (15 g)
1/2 cup of warm water
2 tablespoons of sugar
1/2 teaspoon of salt
3 eggs
1/4 cup of room temperature butter
2 cups of all-purpose flour (240 g)
For the glaze
1 1/2 cups of sugar (250 g)
3/4 cup of water
1 cup of orange juice
3 1/2 tablespoons of rum
For decoration
300 g of strawberries, halved
1 can of passionfruit or apricot jam, drained and cut into pieces (450 g)
6 1/2 tablespoons of orange juice
Skins from 1/2 orange, cut into thin strips
2 sprigs of mint leaves
Grease a ring mold with 23 cm diameter and capacity for 3 liters with butter. Reserve
In a bowl, mix the yeast with warm water
Add sugar, salt, eggs, butter, and 1 1/2 cups of flour
Mix with an electric mixer for 2 minutes until smooth
Add the remaining flour and mix with a wooden spoon until fully incorporated
Pour the batter into the prepared mold, let it rise in a protected area for 1 hour and 30 minutes or until doubled in volume
Bake in a preheated oven (200°C) for 15 minutes or until lightly golden
Remove from the mold still warm and transfer to a plate
Prepare the glaze: in a saucepan with sugar, add water and bring to a boil
Let it simmer for 5 minutes
Add orange juice mixed with rum
Remove from heat
Dip the cake in the hot glaze so that it becomes well glazed
Mix the fruits for decoration with orange juice and add orange skins and mint leaves
322 calories per serving
