Brazilian Orange Cake
whisk, stand mixer with whisk
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- 1⅓ eggs
- 50 g brown sugar
- stand mixer with whisk
Add eggs and sugar to a bowl, then start mixing the ingredients with a stand mixer with whisk (or simply a whisk).
- 83⅓ g flour
Gradually add flour to the bowl and whisk until you get a smooth mixture.
- 1⅓ Organic Oranges
Take 2 out of the 4 oranges and grate (or finely cut) their peel. Then remove the white pith and cut the 2 oranges in small pieces. Just squeeze the remaining 2 oranges. Finally, add the grated peel, the orange pieces and the juice to the bowl.
- 1 tbsp olive oil
- 1 tbsp macadamia nuts
- 1 tbsp hazelnuts
- ⅔ tbsp sliced almonds
Blend (or finely cut) the macadamia nuts, the hazelnuts and the almonds. Add them to the bowl together with 3 tablespoons of olive oil. Mix all ingredients until obtaining a smooth mixture.
- ⅓ tbsp butter (for greasing)
- ⅓ tsp flour (for greasing)
Grease a baking sheet with butter and flour (I’ve used a round baking pan).
Pour the mixture and bake for 45 minutes at 190 degrees.
- ⅔ oranges (for coating)
- 16⅔ g brown sugar (for coating)
When the cake is fully baked, let it rest for 15 minutes. In the meantime you can prepare a syrup to serve the cake with. For this, add sugar and the juice of 2 squeezed oranges to a sauce pan. Cook the sweet juice at low heat for just a couple of minutes. You can pour the warm syrup over the cake before serving.
Enjoy your meal!