Fluffy melarancia cake

Procedure

Melarancia cake is really simple to prepare: look at the VIDEO RECIPE. First peel the apples, cut them into slices and put them in a bowl with a little' lemon juice and 30 grams of sugar. Add plenty of cinnamon powder and mix well, so that the apples are sprayed with juice and the cinnamon is evenly distributed.

Preheat the oven to 180 degrees static. Wash the oranges, grate the zest and squeeze the pulp until you get 70-80 milliliters of orange juice. Melt the butter in a bain-marie or microwave and let it cool.

Place in a large bowl the eggs, sugar, a pinch of salt and mount with the electric whips until you get a whitish compound, frothy and tripled in volume. Add the orange zest and cinnamon, then start to combine the sifted flour with the yeast, alternating it with orange juice.

Always whip with whips until smooth and homogeneous, Finally, add the melted butter now lukewarm. Mix with a spatula gently or with the whips at low speed until absorbed.

Buttering a 24-centimeter opening zipper tortier or a rectangular tortiera (if you want to cut the cake into tiles) and sprinkle it with grated bread. Pour the dough for the apple pie and cover it with apples by putting them in the dough as you see in the VIDEO RECIPE.

Sprinkle the cake with butter flakes and little caster or brown sugar. Bake the cake mid-height in a static oven at 180 degrees for 35-40 minutes. It's always worth the toothpick test: tucked into the center of the dessert will have to come out dry. Remove from oven and allow to cool. Bon appétit!