XABIEROTAECHE ORANGE-APPLE cake 2016
ingredients for two cakes Fruits 2 oranges. 1 lemon two apple
cookware nonstick loaf pan 1.5 lb. pan: 10" x 5" x 3" high.
nuts 100 g. raisins, sultanas in brandy. some unsalted butter only for the mold walls 750 gr granulated.sugar 3 eggs 250cl milk 16 gr. baking powder 500 gr. flour. 200 cl. olive oil. |0’4 | a pinch of salt , cinnamon, nutmeg Directions
fruit peeler
1.25-oz.-cap. bowl; 2 1/4" diam., 1" high.
whisk tool rubber spatula bowl
Prepare the pan
Position a rack in the middle of an oven and preheat to 350°F. 180` Celsius. Butter two 10-by-5 inch loaf pans. Sprinkle with flour and tap out the excess. Prepare the batter
Making the Candied Orange Peel Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 tablespoon water and a half cup of sugar. Bring to a boil over high heat and boil for 20 Minutes. Until their syrup, this sticky, and full of bubbles.
Meanwhile, In a large bowl, beat together the eggs and the granulated sugar until creamy. Add the milk one at a time, beating well after each addition. Stir in the a pinch of, cinnamon, and nutmeg.Add the olive oil one at a time,the grated orange peel juice and lemon grated peel.And the Candied Orange Peel, with its syrup.
In the same bowl, stir together the 4 cups flour, the baking powder and salt. Add the dry ingredients to the wet ingredients in 2 additions, alternating with the raisins and beating on low speed after each addition until smooth.Spread the batter evenly in the prepared pan(s). If using loaf pans, sprinkle evenly with the sliced apples., sugar and lemon juice. Bake the cake
Bake until the cake is golden and a toothpick inserted into the center comes out clean, 1 hours. Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and lift off the pan. Let the cake cool completely. Dust the top with confectioners’ sugar shaken through a sieve, cut the cake into slices and serve. Makes two loaves. Enjoy !