Description
Very flavorful and delicious cake. Syrup-soaked, it is slightly moist with a soft texture. Orange, lemon, cranberries - just need a rainy autumn evenings.
Ingredients
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Butter
220 g
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Brown sugar
5 Tbsp
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Sugar
200 g
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Orange
2 piece
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Lemon
1.5 piece
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Berry sauce
6 Tbsp
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Chicken egg
4 piece
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Flour
250 g
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Leavening agent
1 tsp
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Salt
0.25 tsp
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Water
1 Tbsp
Cooking
Cut thin slices of one orange and half a lemon. Remove seeds. With the remaining orange and lemon to remove the zest and squeeze the juice.
Beat 200 grams of butter with sugar, add 3 tbsp of cranberry sauce.
Then enter the eggs one by one. Stir in the flour, sifted with baking powder, salt, juice and zest.
The bottom of a split shape with a diameter of 23 cm to cover with baking paper. Brush with remaining butter the bottom and sides of the form. The bottom sprinkle with 4 tbsp brown sugar. On top lay the slices of citrus.
Gently spread the batter over the citrus. Bake at 180 degrees until dry sticks. It took me 55 minutes.
The cake is ready leave to rest for a few minutes. During this time, make the syrup. Let heat on low heat the remaining cranberry sauce with 1 tbsp brown sugar and 1 tbsp water.
Gently turn the cake on a dish, remove the paper. Prick cake with a skewer all over the surface and cover with the hot syrup. Serve the tart warm or at room temperature.
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