We are all witnessing how sometimes seemingly small and imperceptible things change drastically objects and situations accepted for unchangeable. The same thing happened with my tiny orange, which stood alone in the fruit pan and no one was paying attention to it… by the time I decided to make a cake … 🙂 I washed it nice, shredded its bark and squeezed the juice. And suddenly the orange felt so important that it did its best to flavor my cake!
Try to prepare it and you will see that you will not be able to resist this temptation and will want to eat it while it is still hot! Enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Grate the orange peel and squeeze its juice in advance.
In a bowl, sift the flour together with the baking powder.
In a bowl (or the bowl of the kitchen robot) break the eggs and add the sugar.
Beat with a mixer or kitchen robot for about 10 minutes, until the sugar is completely melted and the mixture is fluffy.
Add the oil to a thin stream while you continue to beat.
Similarly, add the orange juice - whisking constantly. While still beating, add the orange zest.
Start adding the flour to the mixture.
Stir gently with a spatula until all the flour is absorbed.
You should get a homogeneous cake dough.
Prepare the cake baking pan. You can use a standard cake mold. I used an old cake mold with a falling bottom that belonged still to my grandmother. It is very comfortable. The cake is removed easily and safely.
To easily measure what paper circle you need to cut to cover the bottom of the cake mold, fold a square piece of baking paper in two, then again in two, and again in two, do not rotate the triangle but fold it only according to the angle that represents the center of the square sheet. (Very complicated, I'm not sure if it is clear now?;)) Put the acute angle of the triangle in the center of the baking pan, so that you can find its radius. Cut the triangle at its base exactly where the edge of the baking mold is.
Unfold the paper and you will get a circle that will exactly cover the bottom of the baking pan.
You can optionally place a cone in the middle, as I did, to make the cake with a hole.
Pour the mixture into the mold, leaving about 1/3 in the bowl. Add the sifted cocoa to it and mix very carefully so that no lumps remain.
Pour the cocoa mixture evenly over the white one.
Gently mix with a spatula to get beautiful patterns.
Bake the cake at 160-170 degrees for about 40 minutes until the stick you check the readiness of the cake, comes out entirely dry. If the surface of the cake is already brown, but the cake itself is still raw inside, cover the it with aluminum foil or parchment paper and continue baking until fully baked.
Once the cake is ready, do not take it out immediately from the mold, but wait for it to cool slightly.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Grate the orange peel and squeeze its juice in advance.
In a bowl, sift the flour together with the baking powder.
In a bowl (or the bowl of the kitchen robot) break the eggs and add the sugar.
Beat with a mixer or kitchen robot for about 10 minutes, until the sugar is completely melted and the mixture is fluffy.
Add the oil to a thin stream while you continue to beat.
Similarly, add the orange juice - whisking constantly. While still beating, add the orange zest.
Start adding the flour to the mixture.
Stir gently with a spatula until all the flour is absorbed.
You should get a homogeneous cake dough.
Prepare the cake baking pan. You can use a standard cake mold. I used an old cake mold with a falling bottom that belonged still to my grandmother. It is very comfortable. The cake is removed easily and safely.
To easily measure what paper circle you need to cut to cover the bottom of the cake mold, fold a square piece of baking paper in two, then again in two, and again in two, do not rotate the triangle but fold it only according to the angle that represents the center of the square sheet. (Very complicated, I'm not sure if it is clear now?;)) Put the acute angle of the triangle in the center of the baking pan, so that you can find its radius. Cut the triangle at its base exactly where the edge of the baking mold is.
Unfold the paper and you will get a circle that will exactly cover the bottom of the baking pan.
You can optionally place a cone in the middle, as I did, to make the cake with a hole.
Pour the mixture into the mold, leaving about 1/3 in the bowl. Add the sifted cocoa to it and mix very carefully so that no lumps remain.
Pour the cocoa mixture evenly over the white one.
Gently mix with a spatula to get beautiful patterns.
Bake the cake at 160-170 degrees for about 40 minutes until the stick you check the readiness of the cake, comes out entirely dry. If the surface of the cake is already brown, but the cake itself is still raw inside, cover the it with aluminum foil or parchment paper and continue baking until fully baked.
Once the cake is ready, do not take it out immediately from the mold, but wait for it to cool slightly.
Enjoy! 🙂
