A perfect cake for a winter day, fragrance and orange taste .... as simple as it is good.
- 5 eggs
- 2 sugar dogs
- 3 dogs flour
- 1 cup oil
- 1 cup fresh orange juice
- grated peel from an orange
- baking powder
Preparation time: less than 60 minutes
RECIPE PREPARATION Orange cake:
Mix the yolks very well with the sugar and the grated orange peel, gradually adding the oil. Then add the orange juice.
Beat the egg whites and add to the yolks. Gradually add flour mixed with baking powder.
Grease a form with butter and powder with flour and put in the hot oven (160 degrees). We test with a stick if it's baked,
It has a moist texture and a delicious orange aroma !!!
The tastiest cake you can make at home & # 8211 Homemade cake with orange juice
& # 8220I discovered it at a party and immediately asked for the recipe. It is so good and it is so easy to prepare that you don't feel like rushing to the confectionery when you feel like a perfect cake & # 8211 Here are the ingredients you need & # 8230
- 6 eggs
- 6 tablespoons sugar
- 4 tablespoons flour
- 2 tablespoons cocoa
- 100 ml oil
- 1 sachet of baking powder
- a pinch of salt
- 500 g cow's cheese (I used Pilos)
- 200 g butter 82% fat
- 200 g powdered sugar
- a vial of vanilla essence
Ingredients for icing
How is it prepared?
How is the countertop prepared?
Separate the yolks from the egg whites. Mix the yolks with the sugar (1-2 minutes), then add the oil and continue mixing. Add flour mixed with cocoa and baking powder.
Beat the egg whites with salt and incorporate them into the yolk composition. Mix lightly, slowly, from bottom to top.
Pour the composition into a tray lined with baking paper. Bake in the preheated oven for about 25 minutes on medium heat. We do the toothpick test. Let it cool.
Cream: Mix the soft butter with the powdered sugar until it becomes foam then add the cheese and essence and continue mixing. Spread the cream over the cooled countertop and refrigerate the tray for about 2 hours.
How to prepare the glaze?
We prepare it according to the indications on the pudding envelope, only instead of milk we use the 800 ml Fanta (Sandalwood oranges). When it is a little warm, pour it over the cream layer. After two hours in the fridge, the cake can be sliced and served.
A cake as good as we like it - syrupy and flavorful!
Preheat the oven to 4/180 degrees C.
Wallpaper with parchment paper a round shape (diameter 23 cm), with detachable edges.
Rub the yolks with the sugar for 3 minutes, with the mixer, until the mixture turns light.
Stir in almonds, juice and orange peel.
Whisk the egg whites. Using a large spoon and bottom-up movements, first mix one-third of the egg white foam into the yolk composition.
After that, proceed similarly to the remaining egg white.
Pour the composition into the mold and bake on the middle level for 50-55 minutes, until it hardens.
Unwrap the form and let the cake cool on a metal grill.
I prepared my syrup ingredients. I browned the almonds, squeezed the oranges and peeled them.
For the syrup, put the ingredients in a bowl and boil for 5 minutes, until the syrup binds.
Prick the cake from place to place with a fork and then pour the syrup.
- the cake can also be frozen. after it has cooled completely, wrap it in cling film and put it in the freezer. It can be kept for a maximum of 3 months. Thaw in the refrigerator 24 hours before serving and then add the syrup.
The cake recipe with oranges and almonds was proposed by sava laura on the culinary forum.
Serve the cake with oranges and almonds immediately or leave it in the fridge for a while, if you want it colder.
Orange Cake - Recipes
the almonds are made into robot flour and mixed with cocoa, dates and salt powder. it is placed in a tray and shaped into a countertop.
put all the ingredients in the robot and mix until a thick crème is thick, then pour into the form over the counter and keep in the freezer for a minimum of 3-4 hours.
take out of the freezer 40 minutes before serving.
Raw buckwheat breads
Ingredients: 1 cup dried buckwheat (soaked overnight) 1/2 cup sunflower seeds (soaked overnight) 2 lg. salt (or to taste) 1 lg. ground cumin cumin seeds (for decoration) 1 cup flour in (add more if necessary) poppy seeds (1 hand) water for start we send 2-3 meringues left and right as “to enter.
Raw vegan lasagna
Ingredients: 1 zucchini / sliced zucchini lengthwise (they dehydrate for about half an hour, until they become a little flexible) 1 thin sliced tomato spicy tomato sauce basil pesto cashew cheese 1 fresh mushrooms (cut into thin slices) arugula leaves lasagna will be made in several layers, as follows: first layer: pumpkin, cashew cheese.
Raw-vegan berry cake
quantity: 2.5kg top: 2 cups almonds 2 lg honey 1 salt powder 10 dates 3 large figs all ingredients are mixed in a blender. cream: ½ kg berries 250 g coconut oil 1 cup cashew soaked overnight honey to taste (about 4.5 lg) ½ cup warm water all ingredients mix in blender. place the worktop in a tray and press lightly.
Curry mushrooms with broccoli
1 serving - 250 gr of which 150 g - broccoli curry and 100g - rice CURRY BROCOLI - 19 servings (150gr / serving) • 600 g - broccoli • 400 g - mushrooms • 20 g - olive oil • 5 g - salt • 20 ml - lemon juice Mushrooms and broccoli are marinated.
ingredients: - 4 slices of focaccia - cashew cheese - fresh mushrooms - dehydrated olives - arugula - basil pesto - spicy tomato sauce on the slices of focaccia spread the cashew cheese, over which the fresh sliced mushrooms are placed. then add pesto, arugula and spicy tomato sauce. garnish with olives as you make focaccia.
Sprouted lentil salad
10 servings - 170 gr / serving germinated green lentils - 1 kg (obtained from ½ kg raw lentils, which are left to germinate from evening until morning) 1 piece red bell pepper 3, 4 tomatoes 2 pieces red onion 3, 4 puppies crushed garlic, olive oil, salt, hot paprika, pepper, chopped parsley boil.
recipe for 400g ingredients ½ cup boiled amaranth 2 tablespoons soy mayonnaise 3 tablespoons finely chopped red onion 1 ½ teaspoon salt 3 tablespoons lemon juice soak overnight, 1 cup amaranth with 3 cups water and 2 tablespoons lemon juice, then is boiled with water in which.
Spring packages with dressing
3 servings - 24 pieces cut ingredients: - rice leaves - 3 grated carrots - 2 cups greens (spinach, arugula) - sprouts - 1 bell pepper (sliced long) - 4 green onion rings - 1 cup finely chopped red cabbage - germ wheat - ½ link dill dressing - 1 cup almond pulp - 2 tablespoons chopped ginger -.
top 500 g of Romanian walnut 80 g of raisins A pinch of salt the ingredients are homogenized in a blender or on a food processor. The paste obtained is spread in the shape of a cake, previously covered with coconut flakes. then leave it in the freezer while the cream is being prepared. Cream 350 g.
vegan recipe for 12 pcs (65g) 420 gr - oatmeal 120 gr - coconut oil 70 gr - wholemeal flour 200 gr - water 1 teaspoon salt we roll up our sleeves and spread a good thought in our souls. only then do we start… oatmeal is made into flour, mixed with wholemeal flour and.
Step by step preparation of orange cream cake:
- 1 medium orange
- 250g mascarpone
- 50g old powder
- 1/2 sachet of whipping cream (optional)
Decor and syrup:
Countertop preparation method:
The countertop is a simple pandispan. The eggs are mixed whole together with the sugar and salt until the composition acquires volume and a whitish color. The flour is added a little, and its incorporation is done with a spatula, stirring with wide movements from bottom to top.
The composition is placed in a tray with a detachable bottom with a diameter of 18-20 cm and wallpaper with baking paper. Bake the cake sheet in the preheated oven at 180 degrees Celsius for approx. 15 minutes. It should be lightly browned.
How to prepare orange cream:
A whole, well-washed orange is boiled over low heat in a slightly high saucepan. The water should cover the orange and boil for 15-20 minutes. After cooling, cut into pieces and pass to the robot, but do not make a fine bird.
I took this idea from Mary Berry and I admit that I have not seen it in other recipes.
Mascarpone cheese is mixed with mashed orange and powdered sugar. At the end, add the whipped cream hardener to have a thicker cream.
Russian Cake with Oranges
If you do not have untreated oranges, then keep the oranges in hot water for 15 minutes, then rub the peel well with a brush under running water. Boil a syrup of water and 1 glass of sugar for 10 minutes in an open bowl.
Cut the slices into 2 oranges, 3 mm thick, peel them all, remove the seeds, put them in syrup and boil covered, for another 15 minutes. Remove the orange slices, leave to cool, then cut them into cubes. Make a puree from them, adding the remaining syrup.
Separately, beat the eggs with the remaining sugar (1 glass) until they become creamy and double in volume (min 5 min).
Mixing further, incorporate the soft butter, sour cream, orange puree and at the end the sifted flour together with the baking powder. Put only 2 cups of flour at the beginning, then add the remaining flour (¾ glass), if necessary, until you get a thick composition, but which can be poured.
Grease a pan, including the walls, with butter and line with sugar, and sprinkle more sugar on the bottom of the pan.
Cut the remaining orange slices (oranges), remove the seeds and place the slices, slightly overlapping, like tiles, on the bottom of the tray (in a row - if you use a large cake tray, or on 2 rows - if you use a cake tray).
Pour the dough and level.
Put in the preheated oven, for about 35-45 minutes, at 180 degrees or until it is baked, pass the test with the toothpick and it is nicely browned.
Remove from the oven, immediately turn on a grill (with the caramelized oranges on top) and leave to cool.
Put the chopped oranges in a saucepan. Add 1 tablespoon of water, then cover and simmer for 30 minutes or until the oranges are soft and the excess liquid has evaporated. Allow to cool.
Preheat the oven to 180 ° C. The bottom and sides of a round shape, 23 cm in diameter and with a removable bottom, are lined with baking paper. Finely chop the oranges, using a sharp knife, or process in a blender.
Put the egg whites in a bowl and beat until a hard foam is obtained. Gradually add half the sugar, then beat for another 1 minute.
In another bowl, beat the yolks and remaining sugar for about 2-3 minutes or until the mixture is thick and light in color. Add the oranges and beat everything to mix well. Carefully incorporate the ground almonds, using a large metal spoon.
Add 3 tablespoons of egg whites, then carefully incorporate the rest of the egg whites. Transfer the mixture to the pan and level to the surface. Sprinkle over the almond flakes.
Bake the composition for 50-55 minutes or until the cake is golden, and a toothpick inserted in its center is extracted clean. Check after 20 minutes and again, after another 10 minutes cover with aluminum foil if it browns too quickly.
Allow the cake to cool in the form, then remove, unroll from the baking paper and transfer to a plate. Before serving, sprinkle powdered sugar on top. The cake can be stored for up to 2 days in an airtight container.
Cake with orange mousse and chocolate & # 8211 a dessert you can enjoy every day
The cake with orange mousse and chocolate leaves your mouth watering. It is so tasty that you can enjoy it every day. Try it using the recipe below.
- 180 gr butter, 100 gr chocolate
- 4 eggs, 100 g sugar
- 4 tablespoons flour
- 1/2 sachet baking powder (6 gr)
- A pinch of salt
Ingredients for orange mousse:
- 2 eggs, 100 gr sugar
- 350 ml orange juice
- Shaved peel from an orange
- 10 gr gelatin, 300 ml sweet cream for whipped cream
Ingredients for chocolate mousse:
Ingredients for the glaze:
Method of preparation:
To prepare the top, melt the butter and chocolate in a bain-marie.
Separate the egg whites from the yolks. Beat the yolks with the sugar until they turn white. Add the melted and cooled butter chocolate and mix again with a mixer.
Add sifted flour with baking powder and mix everything with a wooden spoon.
Beat the egg whites with a pinch of salt. Using a spatula, lightly incorporate the egg white foam into the chocolate mixture.
Grease a 30 & # 21520 cm baking tray with oil and sprinkle with flour. Pour the chocolate dough into the pan and bake for about 20 minutes in the preheated oven at 180 degrees.
We prepare the orange mousse. Mix the gelatin with 4 tablespoons of cold water and let it swell.
In a saucepan mix the eggs with the sugar, orange juice and grated orange peel. Put the pan on the fire and boil the mixture. Stir continuously with a whisk until it starts to thicken. It takes about 15 minutes.
Let the mixture cool. Separately, beat the sweet cream until you get a firm whipped cream. Gradually add the cold orange cream in the whipped cream and mix.
Spread the mousse obtained over the cold countertop. Put the cake in the fridge for a few minutes, until we prepare the chocolate mousse.
Beat the eggs with the sugar, then put them on the fire and cook them for 5-10 minutes, stirring constantly with a whisk. When the mixture of eggs and sugar begins to thicken, add the broken chocolate to the pieces.
Stir until all the chocolate melts and get a fine cream. Take the cream off the heat and let it cool, stirring with a mixer for a few minutes.
Separately, beat the sweet cream until you get a firm whipped cream. Gradually add the chocolate cream to the whipped cream. Mix well.
Spread the chocolate mousse over the orange mousse and put the cake in the fridge again.
We prepare the glaze. Break the chocolate into cubes and melt it in a bain-marie together with the butter, oil and water. We mix.
Let the icing cool for 5 minutes, then pour it over the cake. We decorate the cake to your liking. We put it in the fridge for a few hours, after which we can cut it and serve it. Good appetite!
Make 2 pandispan countertops as follows:
(for each countertop): Beat the 5 eggs (whole) well with sugar until the composition becomes creamy and increases in volume. Then add the flour mixed with baking powder, little by little. Grease a pan with butter (24x32 cm) and cover with flour (or baking paper), pour the composition and put in the oven at 300F for about 45 minutes. Countertops should not be too high.
Each countertop is cut in 2 lengthwise, then its edges are cut to even it out.
In the end, 4 countertop rectangles must come out, as in the picture.
For orange cream:
Grate the orange peel. then squeeze the juice.
Put the butter in a mixer bowl and mix well. Gradually add the powdered sugar, orange peel (I put only half the amount that seemed too much to me) and 15 ml of orange juice.
Beat until the cream swells, adding orange juice if necessary (little by little, do not cut the cream). Put it in the fridge until it hardens a little, so that it can spread well over the counter.
Chocolate ganache cream:
The almonds are slightly browned in the microwave (about 2-3 minutes at maximum intensity).
Put the whipped cream on the fire (on medium-low heat). I also put the chocolate pieces and keep them on the fire, stirring all the time until the chocolate is melted and the mixture becomes uniform. Add the crushed almonds and leave to cool until they have the consistency of a thicker cream.
How to assemble the cake:
Mix orange juice (what you have left) with the brandy and sprinkle the 4 pieces of countertop. (if you want more syrupy, squeeze another orange).
Spread the ganache on 2 of the countertops (as evenly as possible). I stretched it when it still didn't have that thicker consistency and it started to penetrate my countertop. ) Spread the orange cream on the other 2 pieces of countertop.
And then put a countertop with orange cream at the base, over it put a countertop with ganache, then the second countertop with orange cream and then the second countertop with ganache. So the last layer on top must be ganache.
Put it in the fridge for a few minutes, until the creams harden a little and stick to the countertop. Then cut diagonally so that 2 triangles are formed, as in the Carpathian cake.
The triangles are twisted so that the stripes are vertical and the surface greased with ganache is in the middle (so as to join the 2 triangles).
Cover the triangle cake with orange cream with ganache cream and hazelnuts or walnuts if you wish, or you can cover it in the broth, and leave it in the fridge until it hardens, then serve slices.
1. Preheat the oven to 175 C. Grease two cake trays and line with flour.
2. In a cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 teaspoon orange peel. Put it aside.
3. Sift flour, salt and baking powder into a large bowl. Add the sugar. Make a hole in the center and pour the milk mixture. Incorporate the dry ingredients in the wet ones.
4. Divide the dough into prepared trays. Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
5. To make the orange cream, beat the butter until creamy. Gradually add the sugar. Add 2 tablespoons orange juice, vanilla and 1 teaspoon orange peel.
6. Place one of the tops on a plate, spread the cream on top and add the second top.
Orange Juice Cake
Mix the yolks very well with 1 glass of sugar, until it is dissolved and you get a frothy cream that has doubled in volume. Add, alternating and in portions, the oil and the lemon juice, in this order, mixing each time until the complete homogenization, and at the end, the grated orange peel.
Separately, sift the flour together with the baking powder and incorporate it into the yolk composition.
Separately, beat the hard foam, the egg whites with the rest of the sugar, taking care that at the end it is dissolved.
Carefully mix the two compositions, with a wooden spatula or spoon, by inverting, from the bottom up.
Pour into a tray lined with baking paper and level.
Put in the hot oven, over a moderate heat, for about 30-40 minutes or until it is cooked, nicely browned and passes the toothpick test. Allow to cool for 5 minutes in the pan removed from the oven, then leave to cool on a grill.
Serve plain or sprinkled with powdered sugar.
* Measure with the same glass. I used one with a capacity of 250 ml.
** For the above quantities use a large and high tray because the cake grows a lot: 40 x 35 cm height minimum 7 cm.
It is particularly aromatic, with a strong orange taste. Very fluffy and airy.
No syrup required.
It is very suitable as a top for cakes with cream / s, or cake.