Orange puree and zest are added to the dough, which give the cake not only a beautiful appetizing color, but also a wonderful aroma, taste and texture. The product turns out to be moist, but at the same time delicate. A beautiful icing sugar perfectly complements the taste of the cake.
Cook: 90 mins
Servings: 6
Ingredients
Orange – 1 pc.
Butter – 110 g
Eggs – 2 pcs.
Sugar – 100 g
Flour – 110 g
Baking dough – 4 g (1 teaspoon)
Salt – 1 pinch
Vanillin – 1 pinch
Powdered sugar (for glaze) – 50 g
Directions
With the help of a fine grater, remove the zest from the orange (only the bright part).
From one half of the orange I squeeze 10 ml of juice (for icing sugar). I peel the other half of the orange, cut it into pieces for convenience and punch it with a submersible blender in mashed potatoes.
I measure out 30 g of orange puree.
Beat the softened butter with white sugar.
Then add the eggs one at a time, beating well each time. Straight 3-4 minutes after each egg. I turn on the oven, heat it up to 175 degrees.
Combine flour with salt, vanilla and baking powder, mix well. And in parts, in two or three passes, I sift the egg-oil mixture, mixing the dough.
Then zest and orange puree. I mix well. This is the dough that should turn out.
I cover the sides and bottom of the form with parchment. I spread the dough into a mold, level it and make a small indentation in the middle, so that the “cap” of the cake is not too high.
I bake an orange cake in a preheated oven at 170-175 degrees for 40-50 minutes. I check the readiness with a wooden toothpick.
Let the cake cool slightly, take it out of the mold and cool it completely.
To prepare the glaze, combine orange juice (10 ml) with icing sugar. I mix well.
Using a teaspoon, I gently apply icing sugar to the completely cooled (!) Cake.
I let the glaze harden, then it takes on a beautiful matte shade.
And you can invite everyone for tea! 🙂 Delicate, moist, fragrant, bright, beautiful and just delicious orange cake turned out.