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25 January 2006
Коллеги согласились продолжить участие в эксперименте "Испытание новых рецептов" и дружно съели апельсиновый пирог (Whole Orange Cake). Вкусный, но не столь эффектный как девонширский - на мой взгляд.
Все ингредиенты были опять по рецепту, только вот порядок добавления их я не соблюла по строгости, наверно, он был бы немного нежнее. Ну, впрочем, еще можно будет попробовать!
Вот и рецептик!
1 small orange
140 g caster sugar
3 eggs
85 g self-raising flour (опять же - мука + разрыхлитель в моем исполнении)
100 g ground almonds
50 g butter, melted
For the icing
85 g icing sugar
juice of 1 small orange (or enough to make a smooth pouring icing)
creme fraiche, to serve (optional)
Takes 1 hour 45 minuts, serves 8-10, per serving for eight 307 kcalories.
1. Put the orange in a pan and cover with cold water. Bring to the boil, cover and simmer for 1 hour. Remove the orange and cool.
2. Preheat the oven to 180 C/Gas 4/fan oven 160 C. Butter and line the base of a 20 cm round, deep cake tin.
3. Roughly chop the cooked orange, discarding the pips. Whizz in a food processor until smooth.
4. Whisk the sugar and eggs until light and fluffy. Sift the flour and ground almonds on to the egg mixture. Using a large metal spoon, fold gently, then add the orange puree and melted butter. Fold in gently, until just mixed.
5. Pour the cake mixture into the prepared tin. Bake for 40-45 minutes until the cake is brown and springs back when lightly pressed. Cool in the tin for 5 minutes.
6. Mix the icing sugar and juice together, drizzle, and serve with creme fraiche.
Все ингредиенты были опять по рецепту, только вот порядок добавления их я не соблюла по строгости, наверно, он был бы немного нежнее. Ну, впрочем, еще можно будет попробовать!
Вот и рецептик!
1 small orange
140 g caster sugar
3 eggs
85 g self-raising flour (опять же - мука + разрыхлитель в моем исполнении)
100 g ground almonds
50 g butter, melted
For the icing
85 g icing sugar
juice of 1 small orange (or enough to make a smooth pouring icing)
creme fraiche, to serve (optional)
Takes 1 hour 45 minuts, serves 8-10, per serving for eight 307 kcalories.
1. Put the orange in a pan and cover with cold water. Bring to the boil, cover and simmer for 1 hour. Remove the orange and cool.
2. Preheat the oven to 180 C/Gas 4/fan oven 160 C. Butter and line the base of a 20 cm round, deep cake tin.
3. Roughly chop the cooked orange, discarding the pips. Whizz in a food processor until smooth.
4. Whisk the sugar and eggs until light and fluffy. Sift the flour and ground almonds on to the egg mixture. Using a large metal spoon, fold gently, then add the orange puree and melted butter. Fold in gently, until just mixed.
5. Pour the cake mixture into the prepared tin. Bake for 40-45 minutes until the cake is brown and springs back when lightly pressed. Cool in the tin for 5 minutes.
6. Mix the icing sugar and juice together, drizzle, and serve with creme fraiche.