Orange sponge cake
60 min

Type of dish:
Pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Oranges
0.75 kg
Icing sugar
0.375 kg
Eggs
7.5 ud
Plain flour
0.25 kg
Raising agent
7.5 g
Ground almond
0.25 kg
Butter
0.125 kg
Icing sugar
0.25 kg
Oranges
0.375 kg
Elaboration
- Boil the whole orange in water for 1 hour. Take it out and leave it to cool.
- Preheat the oven to 180 ºC.
- Grease the mold and sprinkle it with flour if necessary.
- Chop the orange and mash it using a blender. It should be a smooth puree.
- Beat the eggs along with the sugar until the mix becomes pale.
- Sieve the flour. Mix it with the raising agent and the ground almonds, and add it to the eggs.
- Mix carefully.
- Add the orange pure and the melted butter.
- Mix the carefully.
- Pour the dough into the mold.
- Bake it at 180 °C for approximately 40-45 minutes.
- Cool for 5 min.
For the glaze
- Make an orange juice.
- Mix the juice with the icing sugar until dense.
- Pour it over the top of the cake.
- Let it set.
Nutritional information (1 portion)
Energy
1363.38
kcal
Carbohydrates
180.25
g
Proteins
27.33
g
Lipids
58.06
g
Fiber
4.99
g
Saturates
14.11
g
Monounsaturated fatty acids
8.95
g
Polyunsaturated fatty acids
2.34
g
Cholesterol
402.02
mg
Calcium
119.79
mg
Iron
2.8
mg
Zinc
1.89
mg
Vitamin A
443.24
ug
Vitamin C
82.13
g
Folic acid
116.65
ug
Salt (Sodium)
143.18
mg
Sugars
133.94
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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