Description
I offer you an orange cake with dried cranberries in the rice flour. Delicate, velvety texture, light, delicate cranberry acidity, fresh citrus scent. In short, absolute harmony. Help yourself.
Ingredients
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Rice flour
170 g
-
Brown sugar
100 g
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Chicken egg
2 piece
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Butter
150 g
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Salt
1 pinch
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Leavening agent
1 tsp
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Orange
1 piece
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Cranberry
40 g
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Cognac
2 Tbsp
Cooking
Grate the zest of a small orange and squeeze the juice out of it. If the orange is large, it will be enough half of the fruit. We need 30 ml of juice and 1 tbsp zest. Cranberries, pour a brandy. (you can substitute rum, orange vodka) don't like alcohol in cakes - use a strong tea.
The softened butter vzbit with sugar white. Ideally there will be a small cane sugar TM Mistral.
Add the egg yolks. Beat well.
Stir in the sugar - oil mixture sifted with the baking powder and rice flour.
Add the juice and zest of the orange...
... the cranberries (along with brandy) and mix well.
Beat the whites with the salt in a stable foam. Weight should increase by 4-5 times.
In three or four stages to mix the whites into the batter. Each time, stir with a spatula movements from the bottom up. Gently, but thoroughly.
The dough will be thick and lush. Well kept on the blade, does not flow and does not fall from it.
Put in the batter (the size of my form 21*10*7), to level.
Bake cupcake in preheated to 180° oven for 30-35 minutes. (focus on your particular equipment) Readiness check wooden skewer.
Cool the cake for about 15-20 minutes in the form, then put it on a wire rack and cool completely. Before serving, sprinkle the cake with powdered sugar, pour sugar glaze or sprinkle it with grated chocolate. Everything is ready.
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