This babka will fill the whole house with an aromatic, citrus scent, and her The heavenly taste will appeal to many people. Moreover, the cake comes out incredibly soft and moist, and thanks to your favorite additions on top, including: Candied peel, powdered sugar or icing looks beautiful on the table.
The Easter cake cannot be missing among the Easter celebrations. It is incredibly moist, soft and incredibly aromatic, all thanks to the use of whole oranges. This is a perfect proposition not only for Easter, Instead of using a cake tin, you can safely use a loaf tin and use this recipe for many other occasions.
Due to the use of whole fruit (including peels) it’s best to choose organic orangeswhich have less fertilizers in the skin. An alternative is to soak the fruit in a solution of water and baking soda (a teaspoon of baking soda per liter of water) for about an hour. This will allow you to remove pesticides, waxes and other protective agents that remain on the skin.
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For this recipe you will need: a standard cake tin with a chimney, 23 cm in diameter and approx. 10 cm high (capacity 2.1-2.2 l). Alternatively, you can use a loaf pan.
Ingredients:
- 3 medium oranges;
- 130 g of butter;
- 170 g of fine sugar;
- 4 eggs;
- 240 g of wheat flour;
- 1.5 teaspoons of baking powder;
- 80 g of powdered sugar;
- 25 g of candied orange peel.
Preparation method:
Pour boiling water over two whole ones (including the skins) and cook covered for half an hour. After this time, remove them from the water, let them cool and cut them, removing the seeds. Then blend them together with the peels until smooth. Beat the eggs and fine sugar in a bowl until stiff and light. Add blended oranges and mix gently. Pour in the melted, cooled butter and finally add the flour mixed with baking powder. Mix everything with a spoon just until the ingredients are combined.
Grease the baking tin with butter and sprinkle with flour. Transfer the dough to a dish and put it in oven preheated to 170 degrees C. Bake for approx. 50 minutes until the so-called dry stick. If there is any raw material left after inserting a toothpick, bake the cake for another 5 minutes and check the baking status again.
After baking, cool the cake and remove it from the tin. Prepare the icing: add about 3 tablespoons of juice squeezed from a third orange to 80 g of powdered sugar. The icing should be thick enough to flow slowly from the spoon – if it is too thin, add powdered sugar, and if it is too thick, add a little juice. Pour the icing over the top of the cake and decorate with candied orange peel. Of course, you can use just powdered sugar for the top depending on your preferences.
Sources: Terazgotuje.pl, niebonatalerzu.pl
