Orange Cake (Tender Butter Sponge)
Description
Perfectly pairs with tea and coffee. This cake turns out very orange-flavored, thanks to the zest in the sponge and the layer of cooked oranges. You can add cocoa or grated chocolate to the batter for a delicious chocolatey taste. It's a great alternative to traditional sour cream or butter cakes. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Wash the oranges and use a sharp knife to remove a very thin layer of zest. Grind it using a blender.
- 2
Step 2
2. Cut each orange in half and squeeze the juice out of it. Then chop into small cubes and sprinkle with sugar.
- 3
Step 3
3. Cover with a lid, place the oranges on the stove, and simmer over low heat for 30-40 minutes, until the remaining juice begins to release from them.
- 4
Step 4
4. Beat the eggs with a mixer, then add sugar and beat until thick foam forms.
- 5
Step 5
5. Add soft butter and vanilla. Beat the mixture for at least 5 minutes.
- 6
Step 6
6. Sift the flour to let it absorb oxygen. Add it and the baking powder to the mixer bowl, then mix everything with the butter and eggs.
- 7
Step 7
7. Add the orange zest to the dough and start kneading. Gradually pour in 2 tablespoons of orange juice. The dough should have the consistency of thick sour cream.
- 8
Step 8
8. Line the baking pan with parchment paper or grease it with butter. Pour the batter into the pan and spread it evenly. Place the pan in a cold oven, set the temperature to 160 degrees, and bake for 40 minutes.
- 9
Step 9
9. Soak the gelatin in warm water for 10 minutes. Then add it to the strained orange juice and heat over low heat until dissolved. Do not boil.
- 10
Step 10
10. Blend the cooked oranges and add them to the orange juice. Mix well.
- 11
Step 11
11. Spread the orange filling in an even layer over the cooled biscuit. The result is an incredibly aromatic and delicious cake with a tender biscuit base.