Lenten orange cake
Description
Tasty baked goods for the whole family. Preparing such wonderful Lenten pastries delights with its simplicity and the accessibility of ingredients, however, if whole‑grain flour is unavailable, replace it with corn, rice, or regular first‑grade (premium) wheat flour. This will slightly change the product’s structure, but the cake will be no less delicious. Also pay attention to the reaction between orange pulp and baking soda. If it is not very vigorous (weak foaming), add an extra teaspoon of apple (wine) vinegar so that the finished product does not develop bitterness. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare a small set of ingredients needed for making the pie. The oranges used in this case are small, and their weight is about 500 grams.
- 2
Step 2
Wash the oranges thoroughly and remove the zest using a fine grater.
- 3
Step 3
Remove the white pith from the fruits and place the citrus pulp in a grinder.
- 4
Step 4
Combine the zest and puree of orange pulp in a bowl, add the baking soda and mix well; a strong foaming should appear.
- 5
Step 5
Add sugar to the fruit mixture and pour in the sunflower oil, then stir.
- 6
Step 6
Add sifted whole‑grain flour to the mixture and combine the components.
- 7
Step 7
Add sifted white flour to the dough in portions, and while mixing the dough, adjust its consistency. It should be thick, flowing, and not running off the spoon.
- 8
Step 8
Place the prepared dough into a pan (silicone is convenient), preheat the oven to 190 °C.
- 9
Step 9
Bake the vegan orange pie for 35–40 minutes until golden, checking its doneness with a wooden skewer.
- 10
Step 10
Let the baked goods cool slightly and serve with tea, optionally dusting the pie with powdered sugar.