🇧🇷 Receitas e Temperos
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A practical and delicious orange cake recipe enhanced with flavorful berries, resulting in a light and moist crumb.
Recipe Video
Ingredients
- eggs
- sugar
- oil
- orange zest
- all-purpose flour
- orange juice
- almond flour
- plant-based heavy cream (nut-based)Substitui por: creme de leite de vaca
- baking powder
- strawberries
- raspberries
- strawberries (for coulis)
- raspberries (for coulis)
- lemon juice
- sugar (for coulis)
- plant-based heavy cream (for coulis)
Instructions
In a stand mixer, beat the eggs and sugar until you achieve a light and fluffy mixture.
While mixing, add the oil and orange zest, taking care to only grate the colored part of the peel.
Dica: Grating only the orange part prevents the white pith from making the recipe bitter.
Turn off the mixer and gently fold in half of the sifted all-purpose flour into the batter.
Dica: Sifting the flour helps make the batter lighter and fluffier.
Add the orange juice, alternating with the remaining all-purpose flour.
Add the almond flour to the mixture.
Dica: Almond flour pairs wonderfully with the flavor of orange.
Mix in the plant-based heavy cream, which contributes to the moisture and tenderness of the batter.
Dica: The plant-based cream serves as a substitute, being cholesterol-free, low in sodium, and lactose-free.
Finish the batter by adding the baking powder.
Dice the strawberries into small pieces and halve the raspberries. Gently mix the berries into the batter.
Dica: Cutting the strawberries small ensures they distribute throughout the batter and don't all sink to the bottom of the pan.
Pour the batter into a pan previously greased and floured or treated with baking spray/release agent.
Bake the cake in a preheated oven at 350°F (180°C) for about 40 to 50 minutes.
While the cake bakes, prepare the berry coulis: place the berries (strawberries and raspberries), lemon juice, and sugar in a saucepan.
Cook over low heat, gently mashing the fruit so it breaks down, until it reaches a sauce consistency.
Dica: If you desire a smoother sauce, blend it in a blender/immersion blender and strain it through a sieve to remove the seeds.
Remove the coulis from the heat and, for creaminess, stir in the plant-based heavy cream, mixing well.
Allow the cake to cool for a few minutes, then unmold it. Finally, generously top it with the berry coulis.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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