Filter
Reset
Sort ByRelevance
Orangette
Spicy orange cakes with vanilla sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 175 ° C.
-
Clean 1 orange under running water and pat dry.
-
Grate the orange skin thinly.
-
Squeeze all oranges.
-
Bring the orange juice with half of the sugar to a boil in a wide pan.
-
Dissolve the sugar with stirring and let the mixture simmer for one or two minutes until it becomes a light syrup.
-
Allow the syrup to cool.
-
Mix in a bowl the flour with paprika, ginger powder, a pinch of salt and baking powder.
-
In a bowl, beat the eggs with the rest of the sugar with the hand mixer to a pale yellow, airy cream.
-
Fold the flour mixture and the orange zest until it is well mixed.
-
Spoon the batter into the cavities of the muffin mold.
-
Bake the cakes in the oven in fifteen to twenty minutes until golden brown and done.
-
Remove the muffin from the ven and use the satéstick holes in the cupcakes.
-
Pour the orange syrup over the cupcakes.
-
They will suck up the moisture like a sponge.
-
Allow the cakes to cool completely and take them out of the cavities.
-
When they are hot, they do not let go.
-
Cut open the vanilla pod and scrape out the black marrow.
-
Beat the whipped cream with the vanilla and two tablespoons of sugar into a lumpy sauce.
-
Serve the cakes with the vanilla sauce.
Blogs that might be interesting
-
145 minDessertbutter to grease, medium sized egg, granulated sugar, vanilla sugar, wheat flour, cornstarch, baking powder, gelatin, fresh raspberries, fresh cream, crème de cassis liqueur, powdered sugar, fresh blueberries,raspberry cream cake
-
10 minDessertground coconut, voice ginger,vanilla ice-cream coconut-ginger
-
75 minDessertdark chocolate, dried red fruit, crunchy muesli,red fruit chocolate slices
-
10 minDesserthalf peaches in syrup, dairy spread natural light, cooking cream light, white caster sugar, Cinnamon cookies,slim peach mousse
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it