Orange Cranberry Bowl Cake
Overview
This is probably the hardest pastry I have ever tried. I adjusted the recipe several times, but the finished product was still the best the first time. Unfortunately, I didn’t take a photo the first time. I have tried it many times because I feel that the shape is too beautiful and very attractive, haha! This version does not have baking powder. I have also tried adding baking powder before. Although it does rise better than without adding it, in terms of taste, as long as the flour is relatively reduced, the softness is about the same. Therefore, I finally chose this recipe without baking powder to share. Maybe, the effect of baking it will be better, but from a health point of view, steaming it is more in line with health preservation! Because of the addition of orange juice, it tastes like a light orange flavor, which is very special!
Tags
Ingredients
Steps
-
Prepare ingredients
-
Crack the eggs into a beating bowl and heat them over water for a while (it is easiest to beat the whole eggs when the yolks are at 45 degrees Celsius)
-
Beat until the drawn lines remain firm and will not disappear immediately
-
Sift the flour, sift it into the beaten egg batter several times, and mix evenly
-
Add olive oil and cranberries and mix well
-
Slice the orange and put it in the bottom of the bowl
-
Squeeze out the juice from the remaining oranges, drop into the egg batter, mix well
-
Pour the batter into a bowl with orange slices, put it into a steamer and steam for 15 minutes
-
It’s out of the pan (it didn’t turn out particularly well this time)
-
It looks like a very ordinary bowl cake, but when you turn it upside down, it looks amazing!
