A wonderful and very fragrant-soft cake with orange and currants. I literally made this cake in 15 minutes, with ingredients I had at home. Be sure to make it, it goes fantastically with whipped cream and topping. Simple, delicious cake which is ready in just 40 minutes. This cake is a combination of sour and sweet taste, I believe you will like it! Read note 👇down in the column before preparation. Follow recipe.
Ingredients: simple, total time: 40 min.
1 whole orange/ washed and blended with peel
100 g currants/ washed
200 ml milk
100 ml oil
2 eggs
pinch of salt
170 granulated sugar
250 g flour 00
1 bag baking powder/ 10 g
Mold 20×30 cm/ or round mold
Coating for cake:
1 Tbsp water
50 g blackberry/ or currants
3 Tbsp of currants
1 tsp cornstarch
and:
200 ml whipping cream/ or sweet cream
Preparation:
Preparation of Fruits:
Wash the orange well and cut it in half, clean it of the white strings from the inside, then cut it in half again.
Wash the currants and blackberries well in a strainer, then let them drain well.
Separate 3 spoons of currants and blackberries to the side. It will go for coating.
Cake:
Blend 100 g currants and 1 orange into a creamy texture.
In a deep bowl, mix 2 eggs with 170g sugar until foamy, then add 200ml milk, 100ml oil and mix briefly.
In another deep bowl, mix 250g flour, 1 baking powder and a pinch of salt with a spoon. Stand aside.
In the mixture, add the blended fruits to the eggs and sugar, mix briefly at low speed.
Gradually add the mixture of flour and baking powder, mix well. Set aside. Turn on the oven to 175 °C.
Now make the topping for the cake.
Coating:
Pour 50g of blackberries, 3 spoons of currants, 2 spoon of sugar into a small saucepan.
Add them on a low-moderate heat to thicken, while mixing them, mash them a little with a small whisk, stirring constantly.
When the sauce is formed, add a 1 tsp of cornstarch, and mix for about 2 minutes until it thickens. Set aside to cool.
Processing:
Spread mold with butter and flour evenly and shake off the excess. You can also use round mold 24-25 cm.
Pour the mixture evenly into the dish and level it.
Shake the dish a little on the work surface so that all the bubbles come out.
Bake on 175 °C, 30 minutes. Check the dough in the middle with a toothpick, if it is dry, the cake is ready.
If the dough cracks during baking, it is not a problem because you will certainly turn the cake to the other side.
Ready-made cake cool 10 minutes, then use a knife to separate the dough from the edge, turn the cake over on a decorative tray, then pour with fruit sauce over the cake evenly.
When the cake has completely cooled, cut it into slices or cubes, depending on the mold.
Whip 200 ml of whipped cream or sweet cream from low to high speed in the same circular direction, until you get solid snow.
Add it in a container and keep it in the fridge, covered.
When you cut into cubes, add whipped cream if anyone wants.
Buon appetito!
NOTE:
If you want a thinner sauce for topping the slices, then do not add starch.
You can also make an orange sauce if you prefer.
Instead of fruit dressing, you can also use powdered sugar.
If you want, you can decorate with whipped cream, if you have a sweet tooth, it is optional, then pour fruit sauce over it.
I add the whipped cream when serving the cake. That way, your cake will last longer!
Store the cake in a box with a lid in a dry place for up to 5 days.
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