Orange Mini Cakes

Orange is the classic winter fruit, of the richest in vitamin C, endowed with strong antimicrobial properties and excellent tonic of the natural defense functions of the organism.
These syrupy cupcakes using 2 whole oranges crushed and the juice of 2 more. Give them juicy moist texture and some few bitter tones. But balanced by the sweetness of the syrup.
Yours!
work: 20′ time: 1:45′ easy:

Ingredients (6 cupcakes)

  • 2 oranges, unwaxed, seedless
  • 140 gr (4.9 oz) caster sugar
  • 3 eggs large or 4 small
  • 100 gr (3.5 oz) flour
  • 50 gr (1.8 oz) semolina fine
  • 2 tsp baking powder
  • 3 tbsp light oil
Wash the oranges and put them in a pot of water to boil over low heat until soft for ~30 minutes. Test with a skewer stick to penetrate like butter. Let cool in the water.
In a large mixing bowl add the eggs and caster sugar…
…and beat until smooth and the mixture whitens.
Into the flour mix the baking powder and begin to pour in the beaten egg mixture, small quantities alternating with semolina, stirring with a plastic spatula.
In a blender purée the whole oranges, after removing the two ends. This puree pour a little bit by bit in the cake batter.
Finally add the oil. Mix.
Butter well a form for cupcakes or a single cake form and sprinkle with robust amount of caster sugar. Stuff the pockets with the mixture.
Bake in preheated oven at 170°C (338°F, Gas:3.5) for 25'-30'. We test at the center with a toothpick.

Syrup

  • 2 oranges, juice
  • 3 tsp caster sugar
Squeeze the oranges and put the juice to boil in a saucepan with the sugar for 2'-3'.
When you draw the cupcakes from the oven pour the syrup and let them absorb it.
"Navel oranges" are early variety of medium sized oranges and seedless. If you use another variety, check and remove the seeds before pureeing. They give a bitter taste to the pulp.


Zambia Sifaki

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