Orange peel flour
Orange peel flour
The orange flour that I propose is obtained from the peels of the Calabrian orange naturally dried and transformed into a fragrant powder thin through traditional methods of drying and grinding. The oranges used are not treated with pesticides or chemical pest control, are grown with traditional methods on the territory of Calabria from local farms. the powder obtained is very suitable in the kitchen as a flavor and to enhance dishes and pastries to enrich the taste in place of candied fruit or 'essential oil.
bag of about 30 gr.
ingredients: calabrian orange peel.
suggestion: Orange Cake is a very soft, special and delicious cake, made with orange juice and orange flour. in the dough and glazed with orange syrup, made with the filtered juice of this citrus fruit and icing sugar. A unique treat, vitaminic and healthy, with a fruity taste and a strong orange scent.
190 gr of flour'00
125 gr of soft butter (or 120 ml of sunflower oil)
190 gr of caster sugar
3 whole eggs
100 gr of room temperature fresh orange juice (about 2 oranges)
30 gr of orange peel powder
1 grated peel of 1 lemon
1 sachet of yeast
1 sachet of vanilla or 1 teaspoon of vanilla extract
a pinch of salt
For the orange glaze:
juice of 1 large orange
2 - 4 tablespoons sugar
First of all, whip with the help of a planetary mixer or electric whisk the soft butter, the vanilla, the sugar, the pinch of salt. the orange peel powder and the finely grated lemon peel for 2 - 3 minutes; until you obtain a light and frothy mixture.
then add the eggs, one at a time whipping always at high speed, add the second egg, when the first one is amalgamated with the mixture. The mixture should be foamy and swollen:
whip butter, peel and sugar
Finally incorporate the orange juice perfectly filtered and at room temperature. Bring it to your mouth, it must not be cold! Whip at low speed to incorporate
Finally add the flour and sifted yeast, mixing at low speed, it will take just a few seconds and you will get a velvety mixture.
Put the mixture of your orange cake in a cake pan previously buttered and floured:
distribute the mixture well so that the surface is flat, bake at 170 degrees for about 30 - 35 minutes without ever opening the oven. However, do the toothpick test because the minutes of cooking may vary from oven to oven.
Remove from oven and let cool for 10 minutes, then remove the rim and let cool for 30 minutes.
Meanwhile, the orange syrup:
In a small saucepan mix the filtered orange juice with the sugar
Put on the fire and cook for a couple of minutes. Wait for it to come to a boil (the mixture should fill with bubbles)
Turn quickly with a spoon and check the consistency of the syrup, periodically removing it from the heat so that it does not burn: the syrup to be obtained is a glossy and soft glaze, not too caramelized but not too liquid either:
How to prepare the orange glaze-syrup
Turn the cake upside down, to have a flat surface and sprinkle the surface with the syrup just prepared. Distribute well at the edges so that the sides are also sprayed.
The Orange Cake is ready to be served. Look at the soft and fluffy slices how delicious they are!