This delicious orange-scented apricot sponge cake has a golden and highly perfumed crumb. Perfect for breakfast or to accompany a te in mid afternoon.
La recipe is very simple but you have to take into account several very simple things and that surely all of you will already know.
The first is that the orange peel has to be completely free of White skinotherwise it will give the preparation a bitter taste.
On the other hand, it is also important that the butter is room temperature. Now in summer and in hot areas, 10 or 15 minutes is enough. In winter or cooler climates it will be necessary to remove it in time so that it softens little by little.
It is also interesting to know that when placing the apricots I prefer to do it halfway through cooking. This way I make sure that they do not remain in the bottom of the cake. In addition, we must bear in mind that each oven is different, so when baking we will have to be a little attentive to our apricot cake with orange aroma.
This orange-scented apricot sponge cake has a golden and highly perfumed crumb. It is perfect for breakfast or to take in the afternoon with tea.
Mayra Fernandez Joglar
Recipe type: dessert
Calories: 200
Rations: 8
Preparation time:
Cooking time:
Total time:
Ingredients
200 g of brown sugar and a little more to decorate
The skin of an orange
170 g unsalted butter (at room temperature)
3 eggs
200 g flour
16 g baking powder
5 ripe apricots
Preparation
Preheat the oven to 180º. Sift the flour with the yeast and reserve. Grease and line a 21 x 21 cm square mold.
Remove all the white skin from the orange peel. Once well clean, introduce it into the glass together with the sugar and pulverize during 10 seconds at speed 7.
Place the butterfly, add the soft butter and beat during 30 seconds at speed 3. Lower the mixture onto the blades.
Schedule 2 minutes, speed 3 and add the eggs per mouth. Allowing 30 seconds to elapse before adding the next one.
Schedule 2 minutes, speed 2. Add the flour mixture through the bottle in 3 batches, allowing 30 seconds to elapse before adding the next.
Remove the butterfly and, if necessary, finish mixing with the spatula. Pour the mixture into the reserved mold. Smooth the surface and place the mold in the middle of the oven.
Meanwhile, wash and dry the apricots. Open them in half and remove the bone.
After 15 minutes open the oven and place the apricot halves skin side down. Continue cooking for another 15 minutes or until the stick comes out clean when punctured.
When the cake is cooked and has a nice golden color on the surface, remove and sprinkle a little brown sugar on top.
Let cool inside the mold for 10 minutes. Then unmold and allow to cool completely on a wire rack.
Whole sugar is also known for rapadura, piloncillo, panela ...
It is not refined, it has a dark color because it is not refined and its texture is not as loose as that of white sugar. It is very easy to find in organic stores and even in large supermarkets.
Eye!! whole grain sugar is not your typical brown sugar. It looks alike but is produced differently.
If you are interested in the subject, I recommend this that you take a look at this link:
You always say that you DO NOT have to open the wall so that it does not come down.
I am afraid that it will sink.
Lately I make the cupcakes in the cook, and it comes out great.
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Hello, can you tell me what is whole sugar and where can I get it? Thank you very much for another great recipe and your help with our questions.
Hello Vanesa:
Whole sugar is also known for rapadura, piloncillo, panela ...
It is not refined, it has a dark color because it is not refined and its texture is not as loose as that of white sugar. It is very easy to find in organic stores and even in large supermarkets.
Eye!! whole grain sugar is not your typical brown sugar. It looks alike but is produced differently.
If you are interested in the subject, I recommend this that you take a look at this link:
http://goo.gl/HQDySb
Regards!
You always say that you DO NOT have to open the wall so that it does not come down.
I am afraid that it will sink.
Lately I make the cupcakes in the cook, and it comes out great.
Hello Blanca:
Rules can sometimes be broken. Anyway, it is not a cake that grows too much, more than anything, because it has the fruit on it.
I also make some sponge cake in a programmable pot and you're right, they look great.
Cheer up with this one and tell me, okay?
Regards!!