+For the cake:
°250g caster sugar
°1 natural yoghurt of 125 g
°6g Baking powder
°200g Bitter orange jam
+For the icing
°50g Crumble speculoos
: In bowl, blend eggs, sugar, yogurt, flour also baking powder.
Butter the sides of a cake tin and cover them with caster sugar.
Pour in the cake mixture and put it in the oven at 175°C (th.5-6) for about 40 min.
Unmold the cake and let it cool.
Then cutting its upper part with serrated knife also pierce cake withn apple corer in several places.
Heat jam also mix it if there are pieces of orange.
Pour it on cake, plugging holes &; coating it.
Keep it cool (preferably overnight).
Gently mix the St Môret® reduced in salt and the orange blossom extract.
Coat the top of the cake and sprinkle it with speculoos.