Orange cake or turban with orange cream glaze
Ingredients
1 large orange
200 grams of sugar
4 eggs size l
225 ml sunflower oil
250 grams self raising flour
1 teaspoon baking powder
Instructions
Grease a cake tin or turban form.
Preheat the oven to 180 degrees/gas oven position 4.
Was the Orange, Pat dry and puree it in your blender. remove the kernels first.
Sieve the flour and the baking powder.
Beat the sugar and eggs until light yellow in color.
Stir in the oil slowly through it and the Orange pulp, and if it is smooth,
Stir your there the flower.
Pour the mixture into the baking Tin.
Bake about 55 to 60 minutes.
Let the cake 10 minutes to cool in the baking pan on a wire rack (if you are a nordic Cake Pan
Used to cool a little longer).
Remove from the Tin and let cool completely
Orange room glaze. melt 30 g butter, and add 1 ½ tablespoon orange juice, 1 tablespoon grated orange zest and 185 grams powdered sugar.
Decorate with this, the cooled cake or turban.
Ingredients
1 large orange
200 grams of sugar
4 eggs size l
225 ml sunflower oil
250 grams self raising flour
1 teaspoon baking powder
Instructions
Grease a cake tin or turban form.
Preheat the oven to 180 degrees/gas oven position 4.
Was the Orange, Pat dry and puree it in your blender. remove the kernels first.
Sieve the flour and the baking powder.
Beat the sugar and eggs until light yellow in color.
Stir in the oil slowly through it and the Orange pulp, and if it is smooth,
Stir your there the flower.
Pour the mixture into the baking Tin.
Bake about 55 to 60 minutes.
Let the cake 10 minutes to cool in the baking pan on a wire rack (if you are a nordic Cake Pan
Used to cool a little longer).
Remove from the Tin and let cool completely
Orange room glaze. melt 30 g butter, and add 1 ½ tablespoon orange juice, 1 tablespoon grated orange zest and 185 grams powdered sugar.
Decorate with this, the cooled cake or turban.