Traditional recipes

Orange cake - 200

Orange cake - 200

And that's how we finally reached the 200 recipe, although more with the hlizit as Claudia says. I saw the kukibella cake and said to try it. It turned out very good, very fragrant but with a little crust according to my taste.

  • 1.5 kg orange
  • 1 lemon
  • 400g old
  • 150g flour
  • 3 eggs
  • 1 sachet of baking powder
  • 100ml milk
  • 50g butter
  • vanilla essence
  • lemon essence

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Orange cake - 200:

Peel an orange, grate it and slice it.

Put it on the fire in a pan with 300g of sugar, lemon juice and grated lemon peel and cook for about an hour until it drops well.

In a bowl, mix whole eggs with sugar, add milk, essences, melted butter and flour mixed with baking powder.

Put baking paper in a tray and pour half the amount of dough.

Put it in the preheated oven for 12-15 minutes until it hardens.

Remove the tray from the oven and place the orange composition and spread it all over the surface.

Place the remaining dough on top (a little after me) and spread it all over the surface and put it back in the oven for 20-30 minutes until it browns nicely.

Cut cold and sprinkle with powdered sugar.

Good appetite!


Peel two tangerines and cut them into slices and wash the remaining one well and cut it into pieces with the peel, then pass them in a blender until you get a puree.

Separately in a bowl mix eggs with sugar until you get a fluffy and light composition. Then add the tangerine puree, oil, vanilla sugar and flour mixed with baking powder, mixing after each ingredient for homogenization.

Wallpaper a tray (23 & # 21530) with baking paper and pour the composition. Bake for 20-25 minutes on a moderate heat, and when it is ready, put it to cool on a grill.

When it is completely cold, portion as desired and decorate with melted chocolate together with milk and orange icing. Thanks Aurelia per la ricetta.

Delicious, worth a try!

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Equivalences with TM21

More information - Orange cupcakes
Source - One two three, we invite!

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Preparation Pie with oranges Portokalopita

For the syrup, put all the ingredients in a saucepan and simmer for 30 minutes (after they start to boil). Then allow to cool.

For the pie, preheat the oven to 175 degrees Celsius. The pie sheets are cut into strips with one finger, detached from each other and spread. Orange pie Portokalopita

The tray (dimensions about 22 & # 21530 cm) in which we will bake the pie is greased with butter on the inside. Beat the eggs with the sugar. Add orange peel, vanilla, yogurt, baking powder, mix. Finally add the oil.

In this composition, add a little of the pie sheets (as much as you can hold between your fingers) and mix well before adding more. Do this until all the pie sheets are incorporated into the liquid dough.

Pour everything into the prepared tray and place in the oven until nicely browned. In my oven, it was ready in 20 minutes, but I had set it to 30 minutes and that's why it browned more than I would have liked.

Remove the tray from the oven, prick it from place to place with a bamboo stick and immediately, while the pie is still hot, pour about the syrup. Wait for it to be absorbed into the cake, then pour in more syrup. After a few more minutes, pour more of the syrup. The rest of the syrup is kept to sprinkle the cake on serving. Orange pie Portokalopita

After absorbing the syrup and cooling, the pie can be portioned and served. What's left is kept cold.

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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.
Unfold the form and let the cake cool on a metal grill.

I prepared the ingredients for the syrup. 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 cakes: 4 seasonal ideas to try

The best moments of the cold season seem to be the ones you fully enjoy, when you enjoy your favorite dessert.

The one that will never fail and will not only make you happy, but will delight your friends, is orange cake, which can be tasted with a steaming cup of tea, coffee or hot chocolate. If you haven't tried for some time to prepare a dessert that works perfectly with the low temperatures outside, we will show you some examples of such goodies that you can try at home.

The recipes we have prepared for you do not require many ingredients, and the preparation is quick, so you will not have to spend a lot of time in the kitchen. More than that, orange cake is very popular and will be a "bdquopretext" only good not to throw away the pulp that remains when you squeeze a few citrus fruits for a glass of juice, and that's because you can incorporate it into the dessert you prepare.

Here are 4 recipes for orange cake to try in this cold season:


The cake of happiness or the cake with orange cream is delicious.


Mix eggs with sugar, add oil, milk, vanilla essence and flour mixed with cocoa and baking powder. Pour the composition into a round shape lined with baking paper and bake for 20-25 minutes. Remove the baking tray from the tray and allow to cool.
Cream:
Peel the oranges. The core is finely chopped and the julienne peel is cut. Bring water to a boil and add the orange core, 200 g of sugar and simmer for a few minutes. Add the liqueur and julienned orange peel, and simmer for 20 minutes. Set aside, and after cooling, mix with liquid cream and melted gelatin in a little warm water.
Italian meringues:
Boil the water with the caster sugar until a well-bound syrup is obtained. Mix the egg whites and pour the hot syrup over them, in a thin thread and continue kneading until the composition cools completely. Put the mixture in a tray and bake for about 2 hours, with the oven door ajar, until the meringue hardens. Remove the tray, allow to cool and then crush lightly.
Nugatina:
Caramelize the sugar with water, add the almond flakes, mix until a compact mass is obtained and remove from the heat. Grease a piece of marble with oil, pour the nutmeg and let it cool. It is then crushed with a weight, until it crumbles into smaller pieces.
Syrup:
Put in a bowl water, sugar, juice and orange liqueur. Boil for a few minutes and allow to cool.
Assembly:
Nugatina mixes well with the meringue then, everything is incorporated into the orange cream. The obtained composition is poured into a form and left to cool for two hours. The form in which the top was baked, it is washed and wallpapered with food foil, then the top is placed, it is syruped with orange syrup, and the cream is spread evenly on top. Keep cold until serving.

The cake of happiness with orange cream is decorated with orange slices, mint leaves and glazed almonds.
The source of this recipe is the culinary blog Truedelights.
A rotating glass top from Nuova R2S Italia, from Kitchenshop, would be useful for serving the cake.


Ingredients muffins with oranges

  • 3 eggs
  • 150 grams of sugar
  • 40 grams of butter
  • 300 grams of flour
  • 200 ml sour cream
  • grated peel from 2 oranges
  • 1 sachet of vanilla sugar
  • 1 sachet of baking powder

Pt. orange jelly:

  • 40 grams (2 tablespoons with a tip) of cornstarch
  • 400 ml orange juice
  • 3 tablespoons sugar (be careful! If the juice is bought it may be sweetened.)
  • candied orange peel to taste

Method of preparation

Orange jelly

First prepare the orange jelly. Put the juice on the fire with the 3 tablespoons of sugar, mix the starch with a little juice and add, when it started to boil, I added the candied peel, leave it to thicken and set aside to cool:

Preparation of the composition for muffins

Eggs, sugar, vanilla sugar and orange peel are mixed until a consistent cream is obtained. Add melted butter, sour cream, flour and baking powder and mix to obtain the dough.


Because I didn't have enough patience to try to get some muffin paper forms, I greased them with solid butter and covered the special shape with flour (hard operation: P!) And then I was ready to put it in it. ai mei orange muffins.


I put a spoonful of dough in each hole, then in each form I put a good teaspoon of jelly, deepening it in the dough:

I covered with the rest of the dough:

Baking muffins with oranges

In the preheated oven at 180 degrees (gas oven, without ventilation) I placed the tray at a medium height and I left it there for 20 minutes. Suddenly I remembered my orange muffins, and saved them from carbonization at the right time (I'm kidding: P). I let the muffins cool on a cake rack. I put the remaining jelly in the pos with the star-shaped opening (the largest) and I decorated the muffins:


Then I sprinkled my orange muffins with powdered sugar:


And, I already confessed, with all the delayed time, which gave me no choice but to turn on the light bulbs, I risked a section. It's not the most successful picture, but its subject being the section of these wonderfully fragrant orange muffins, I hope you'll forgive me.


Superb and fragrant! Here's the source.


Vanilla cream cake with orange sauce & # 8211 a tasty and juicy dessert

If you like juicy cakes, then you should try this recipe. You will get a delicious dessert with vanilla cream and orange flavor. The recipe is not complicated at all!

Ingredients for the cocoa top:

  • 55 gr wheat flour
  • 3 eggs
  • 55 gr sugar, 1 tablespoon water
  • 10 gr cocoa
  • 1/4 sachet baking powder

Ingredients for vanilla cream:

  • 400 ml of milk
  • 1 sachet of vanilla sugar
  • 1 sachet of vanilla pudding, 200 gr sugar
  • 250 gr butter

Ingredients for orange sauce:

Ingredients for chocolate icing:

Method of preparation:

First we prepare the 2 cocoa tops. Separate the egg whites from the yolks. Beat the egg whites with the sugar, then add the yolks, one by one, water, wheat flour and baking powder. Then add the cocoa and mix well. Divide the dough obtained into 2.

Pour some of the dough into a tray lined with baking paper. Bake the dough for about 12 minutes at a temperature of 180 degrees. After it is baked, take it out of the oven and let it cool. Do the same with the remaining dough.

Now we can deal with vanilla cream. Boil 300 ml of milk and 200 g of sugar. Mix the pudding powder with the remaining milk. When the milk boils, add the pudding and mix well until it thickens. Then take the pudding from the heat and let it cool.

Rub the butter with the powdered sugar and add it to the cold pudding. Mix well.

We are now preparing the orange sauce. Mix the water with the orange syrup and boil it. After it boils, take it off the heat and let it cool.

Spread half of the vanilla cream over the first cocoa top. Then add the whole orange sauce. Spread the remaining cream on top (keep 2 tablespoons of cream for decoration) and add the second cocoa top. Put the cake in the fridge to harden the cream.

Melt the butter with dark chocolate in a bain-marie. Pour the icing obtained over the cake. Decorate the cake to your liking with the remaining cream. Good appetite and increase cooking!