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将软化的无盐奶油和糖粉用打蛋器(或电动搅拌器)搅打至颜色变白的乳霜状
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分次加入室温的全蛋液拌匀
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筛入低筋面粉、杏仁粉和泡打粉,用橡皮刮刀拌匀
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将橙皮干沾裹上一层薄薄的面粉
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加入步骤4和柳橙汁拌匀
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将步骤5装入铺有烘焙纸的长形模中,再抹平表面,然后轻敲几下,让空气跑出来。放入已预热170℃的烤箱中,烤40分钟。出炉前用牙签戳戳看蛋糕中间的部份,如果没有沾黏就表示烤好了,随即脱模并放凉即可
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制作柳橙糖霜。将糖粉过筛后,加入柳橙汁和柳橙皮屑拌匀
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在蛋糕表面涂抹上一层步骤7,再静置至糖霜变干
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在表面排上糖渍柳橙片并撒些开心果碎装饰即可