with candied oranges of the previous post is how I prepare this cake which is a variant of the famous cake yogurt. The truth is that sponge cake is because carrying little flour, almond and orange juice is a delight to go wet.
- INGREDIENTS 4 eggs also. L
- 225 gr. sugar (2 measures yogurt)
- 1 yogurt (plain, Greek or creamy)
- 125 ml. orange juice (1 measure of yogurt)
- 125 gr.
- ground almonds 100 gr. flour (1 full measuring yogurt)
- 1 pinch of salt
- 1 envelope yeast royal
- 4 slices of candied orange (you can substitute orange marmalade)
Spread DEVELOPMENT oil or butter and sprinkle flour round pan, best if you have hole in the middle. If you use a mold clamp put on baking paper-based and unmold the best
Beat well eggs and sugar until whitened, if you do it with Th butterfly and programs put 3 minutes 37 ° vel. 3 1 / 2. Now add the yogurt and orange juice and mix 10 seconds. vel. 3.
now Sift the flour with the baking and pinch of salt, mixing little by little and then gradually add the ground almonds and mix slowly with a spatula.
Now cut small pieces of orange slices in syrup, (for the weight is going down while the flour passes as it is a very liquid cream, if you can chop or crush completely, or add three tablespoons of orange marmalade, mix and put in pan.
Bake at 170 º or 180 º depending on the pan you use, I preheat the oven to 200 º with air and heat up and down, when I put the cake the furnace temperature to 170 º or 180 º heat and no air just below, past heat 25-30 minutes get up and down with air and the same temperature for 10 minutes more, times are approximate as every one knows your oven anyway I'll tell you never open the oven before 20 minutes have elapsed, you would immediately fall to see if the cake is cooked, use a wooden or metal skewer and click on the center comes out clean is already cooked.
Once you have baked the cake out and cool when it is warm and pour off the edges on the pan, coat them with the syrup and garnish with orange slices.
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