How to cook
Separately, beat the soft butter with the sugar into fluffy cream using a mixer, add the eggs 1 by 1 while stirring with the mixer nonstop.
Separately, combine the juice of 4 oranges, the cognac, baking soda and grated zest of 2 oranges, stir and pour it into the egg mixture.
Start adding the dry ingredients in lots while slowly stirring with a spatula to obtain a homogeneous mixture.
Pour the mixture into an 11″ (28 cm) diameter tray laid out with baking paper, distribute it out evenly.
Bake in a preheated 356°F (180 °C) oven about 50 min., while checking to see if it's ready with a toothpick.
Leave the Christmas cake to cool a bit, sprinkle with powdered sugar and decorate with ground walnuts.