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Orangette
Spicy orange cakes with vanilla sauce
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Clean 1 orange under running water and pat dry.
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Grate the orange skin thinly.
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Squeeze all oranges.
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Bring the orange juice with half of the sugar to a boil in a wide pan.
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Dissolve the sugar with stirring and let the mixture simmer for one or two minutes until it becomes a light syrup.
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Allow the syrup to cool.
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Mix in a bowl the flour with paprika, ginger powder, a pinch of salt and baking powder.
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In a bowl, beat the eggs with the rest of the sugar with the hand mixer to a pale yellow, airy cream.
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Fold the flour mixture and the orange zest until it is well mixed.
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Spoon the batter into the cavities of the muffin mold.
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Bake the cakes in the oven in fifteen to twenty minutes until golden brown and done.
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Remove the muffin from the ven and use the satéstick holes in the cupcakes.
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Pour the orange syrup over the cupcakes.
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They will suck up the moisture like a sponge.
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Allow the cakes to cool completely and take them out of the cavities.
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When they are hot, they do not let go.
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Cut open the vanilla pod and scrape out the black marrow.
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Beat the whipped cream with the vanilla and two tablespoons of sugar into a lumpy sauce.
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Serve the cakes with the vanilla sauce.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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