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Erin Miller Lippe
Orange cake with figs and raisins
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Ingredients
Directions
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Extra requirements: cake mold (capacity 2 liters), greased hand mixer with garden.
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Preheat the oven to 160 ° C.
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Cut the dried figs into not too small pieces.
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Clean the orange.
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Cut half in 4 nice thin slices.
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Remove the seeds from the slices.
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Grate the remaining orange skin thinly.
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Squeeze out this half.
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Sprinkle tablespoons of sugar on the bottom of the cake tin and place the slices of orange next to each other.
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Make sure the butter is soft.
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In a bowl, beat the butter and the sugar with the hand mixer to a light, creamy cream.
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Beat the eggs one by one and add another egg only once the previous one has been completely absorbed.
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Beat two or three tablespoons of orange juice.
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Finally, wrap the orange zest and flour.
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Scoop the figs and blue raisins through the batter and transfer the batter into the cake tin.
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Smooth the top and draw a line in the middle with a wooden spoon.
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This causes the cake to rise less in the middle.
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Slide the mold into a ridge below the center in the oven.
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Fry the cake until golden brown and done in an hour and fifteen minutes.
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Immediately from the oven, moisture from the slices of orange is visible, but that quickly gets into the cake.
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Allow the cake to cool for five minutes in the mold.
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Loosen the sides and turn the cake on a rack.
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Allow the cake to cool completely.
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The cake is best when packaged in foil for one to two days.
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Then the flavors are well withdrawn.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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