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inverted orange cake
🇧🇷Brazil
•View in original language
(Português)
70 min(s)
8 servings
marialuiza rodriguespessanhatomemachado
@malumachado- Ingredients
- Recipe
- Orange3 unit(s)
- Butter1 tablespoon
- Wheat flour1 tablespoon
- Sugar2 tablespoon
- Wheat flour2 cup
- Maizena2 tablespoon
- Baking powder1 tablespoon
- natural yogurt1 unit(s)
- eggs3 unit(s)
- Orange zest1 unit(s)
- butter1/2 cup
- sugar1 cup
- Salt5 g
- Put the oven to preheat to 180 degrees
- Prepare a round baking dish approximately 25 cm in diameter. Grease with a generous layer of butter and flour. Then sprinkle the sugar on the bottom of the pan.
- Peel and cut 3 oranges into 1cm slices. Leave to put the orange slices when the dough is ready.
- In a bowl, sift together the flour, cornstarch, baking powder and salt. Reserve.
- In the mixer, place the sugar, orange zest, butter and beat well until you get a fluffy and light cream. Add the eggs, 1 at 1, and continue beating between each addition.
- Add the sifted flours and yogurt and beat on low speed, just until blended.
- Arrange the orange slices on the bottom of the baking sheet, arranging them so they look nice. Try not to leave too much space between them. It is important that only 1 layer is formed.
- Pour the cake batter over the oranges and bake for approximately 30 minutes. Do the toothpick test and if it comes out clean, the cake is ready. Remove from the oven and let cool.
- When it's warm, almost cold, it's time to carefully unmold it to release the oranges from the bottom.
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