【USA】Oil-free and sugar-free orange cake
Overview
I was immediately attracted to this oil-free and sugar-free product. However, after taking a closer look, I was very dissatisfied. The little bit of orange flesh in the recipe was too little. Not only is it a drop in the bucket when it comes to consuming oranges, but I also seriously doubt how much orange flavor can be added to a cake with just a little bit of orange flesh? So a little bit of orange flavor, but it's not enough to evaporate when heated. It's better to make your own orange cake for your own purposes - add the amount of milk and orange pulp together, replace it with orange puree, and add orange zest, the orange flavor will be much richer. I'm a little hesitant about the amount of salt. Is it too much? Finally, I grabbed it casually and squeezed it, which was interesting. The amount of batter is very small, so I used a small paper cup to make it into a mini version, which looks like a larger quantity. The use of orange puree instead of milk does not affect the rising effect of the cake at all, and the orange zest brings sufficient orange flavor to the cake. That pinch gives the bland cake a slightly salty aftertaste, which makes people suddenly think of salt-steamed oranges. Perhaps adding a little more salt would be better?
Tags
Ingredients
Steps
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Ingredients: 60 grams of low-gluten flour, 1 egg, 65 grams of orange puree, 1/4 teaspoon of baking powder, a little salt, half an orange zest
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Wash the oranges, scrape off the peel, remove the white flesh, and beat the orange flesh into a puree.
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Beat the eggs, add the orange puree and stir evenly.
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Sift in the flour and mix well.
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Add orange zest,
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Mix well.
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Put into paper cups, 80% full.
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Put in the oven, middle layer, heat up and down at 170 degrees, and bake for about 20 minutes.
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The surface is golden brown and comes out of the oven.
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Immediately remove from the tray and let cool.
