Apples and oranges for a hypervitamin cake, fluffy and irresistible: the orange cake (forgive the creation of a new word) has everything you could want for breakfast. Is’ soft, high, perfumed, colorful and above all very good. The recipe is beginner-proof, but I also shot the VIDEO RECIPE step by step to clarify any doubts.
Apple pies, variants
Apple pie is one of my most loved sweets ever, as well as a great classic of Italian homemade pastry. Obviously, there are countless possible variations. I myself have prepared a lot of them on the site, all different:
- the classic MOM'S APPLE PIE
- for the intolerant the APPLE PIE, WITHOUT EGGS
- the PLUMCAKE APPLES AND BLUEBERRIES
- for those on a diet the APPLE PIE AND RICOTTA, no butter
- the Crumbled COMPLETE WITH FLAKES AND APPLES
- or the INVISIBLE APPLE PIE, almost flourless
- the APPLE PIE AMERICANA, full of apples
- the PLUMCAKE APPLES AND CHOCOLATE
- the APPLE TART AND CUSTARD
- And the MAGIC VANILLA APPLE PIE
Choose organic oranges, because you will also need zest to give color and scent to your sweet. I advise you to use boiled and crispy apples, slightly acidic like the Annurche, the Granny Smith or the Pink Lady. You can replace butter, If you prefer, with 80 milliliters of seed oil, although honestly in my opinion the result with butter is better. If you don't love cinnamon, you can flavor the apples and cake by adding a little’ lemon zest to orange zest. Save the recipe and try the fluffy melarancia cake now that oranges are in their sweetest period. Have a good day.
250 grams of flour 00
5 apples or the type you prefer
cinnamon powder, to taste
100 grams caster sugar
30 grams of sugar for apples
2 whole eggs
100 grams unsalted butter
a pinch of salt
the grated zest of two untreated oranges
70 milliliters of orange juice
a sachet of baking powder
butter and breadcrumbs (enough to butter and sprinkle the cake Pan)
dot with butter and 4 tablespoons granulated sugar
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!