Description
With the advent of juicers in our house appeared the so-called orange "cake". It is a small amount of orange puree hand just does not rise to throw out. Now I use it quite extensively in home baking. With ground dried zest I get virtually waste-free production. One of the recipes I offer. The idea was inspired by a recipe from one cookbook, Andgi website. However, I had to alter for themselves.
Ingredients
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Orange
3 piece
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Lemon
0.5 piece
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Raisins
180 g
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Chicken egg
3 piece
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Butter
50 g
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Sugar
1 cup
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Flour
1 cup
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Leavening agent
10 g
Cooking
Soak raisins in hot water for 15 minutes. Then drain the water and skip the raisins through a Mincer or blender. To grate the zest from orange peel and lemon. Mix with orange cake. At this number of ingredients it took me a cake from three oranges.
While the raisins steams, whisk the eggs with half the sugar in the eggnog.
Mix ground raisins, soft butter, sugar residues. Pour in the beaten eggs and mix well with a spoon. Add juice from half lemon.
Flour mixed with baking powder or baking soda sift through a sieve to the egg-fruit mixture.
Stir with a mixer. The dough is obtained as thick cream.
Pour into silicone molds and bake at 170° for 30 minutes. Cool, then slice.
The cake turns out very fragrant, crumbly and moist, with a pronounced citrus flavor. For lovers of fresh juice this recipe is a godsend.
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