Orange Wet Cake (Wet cake) Recipe
Orange cake is a classic mother cake that plays your childhood memories with the smell that spreads home. This wet winter cake, made with Ginger and citrus healing sherbet, is a pleasant alternative to modern wet cakes. With the same odors, it takes us to the past and fills the eye with its stylish presentation. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 15 Min
Cook: 30 Min
| Ingredients for Sherbet: | |||
| Orange | 3 Qty | ||
| Lemon | 1 Qty | ||
| Ginger (Grated Fresh) | 10 Grams | ||
| Granulated Sugar | 1 Cup | ||
| Orange Peel (Smoothing Plane) | 1 Bowl | ||
| Lemon Peel | 1 Qty | ||
| Cinnamon Sticks | 1 Qty | ||
| Water | 1 Cup | ||
| Lemon Juice | 1 Qty | ||
| Ingredients for Cake: | |||
| Egg | 4 Qty | ||
| Liquid Oil | 1/2 Cup | ||
| Flour | 2 Cup | ||
| Orange Juice | 1 Cup | ||
| Baking Powder | 1 Qty | ||
| Butter (Melted) | 2 Tbsp | ||
| Granulated Sugar | 1 Cup | ||
Steps:
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Break the eggs to a deep bowl and add 1 cup of powdered sugar. Beat with a mixer slowly and then in the fast setting for 3-4 minutes. Eggs should be at room temperature. The eggs should become white and become foam and gain volume up to at least 3 times.
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Pass the flour through the wire sieve and add baking soda. Add the grated lemon and orange peel.
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Wash the orange and lemon thoroughly and rub the residues on it by rubbing it. Take the colorful parts of the shells into strips with a rolled vegetable peeling. For sherbet, 3 large oranges and squeeze the juice of the lemon and drain. Grate ginger. In a small saucepan, boil ginger, orange juice, lemon juice, 1 cup of powdered sugar and 1 cup of water.
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Add lemon and orange peels close to this sherbet and boil together for 3-4 minutes and take it aside.
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Prevent the oven to 170 degrees. Lubricate the cake mold and sprinkle with flour. Pour the mixture into the mold and straighten it.
20 Min
