Bicolor cake with walnuts, raisins, and oranges

Name: Bicolor cake with walnuts, raisins, and oranges - Aglaia N.
Ingredients: 8 eggs; 8 tablespoons of oil; 8 tablespoons of sugar; 8 tablespoons of flour; 2 tablespoons of cocoa; vanilla essence; rum essence; 1 baking powder; 1 pinch of salt; 1 orange; 2 tablespoons of lemon zest; 100 g raisins; 150 g walnut kernels.

Dessert - Bicolor cake with walnuts, raisins, and oranges by Aglaia N. - Recipia

This is the kind of cake I make when I have extra eggs and some leftover nuts, especially if there are raisins around and oranges in the fridge. It's not complicated, it's quick to make, and it looks beautiful when sliced. I like that it's substantial and flavorful without being heavy. This bicolor version goes well with coffee, but also as a dessert after lunch. Quick Info Total time: about 50 minutes Preparation time: 15-20 minutes Baking time: 30 minutes Servings: 10-12 slices Difficulty: easy Recipe type: cake, homemade dessert Ingredients 8 eggs 8 tablespoons oil 8 tablespoons sugar 8 tablespoons flour 2 tablespoons cocoa vanilla essence rum essence 1 pinch of baking powder 1 pinch of salt 1 orange 2 tablespoons grated lemon peel 100 g raisins 150 g walnut kernels Preparation method 1. Separate the eggs. Put the egg whites in a large bowl, and the yolks in a smaller one. 2. Beat the egg whites with a pinch of salt. Start with the mixer on medium speed, then increase the speed. When a stiff foam forms, gradually add the sugar and continue mixing until they become shiny and firm. 3. In another bowl, beat the yolks with the oil. Mix with a spoon or with the mixer on low speed, like for mayonnaise. Add the lemon peel, vanilla sugar (or vanilla essence), and a little rum essence. 4. Pour the yolk mixture over the egg white foam. Gently fold with a spatula, just until combined, without losing volume. 5. Mix the flour with the baking powder. Reactivate the baking powder with a little lemon juice directly over the flour, then incorporate it into the mixture, again with gentle motions. 6. Prepare a loaf pan, lining it with baking paper. 7. Pour about three-quarters of the mixture into the pan. Sprinkle the chopped walnuts, raisins, and small pieces of peeled orange (or zest, if preferred - I used the pulp) on top. 8. In the remaining mixture in the bowl, add the two tablespoons of cocoa and mix gently. Pour this layer over the one in the pan, covering the entire surface or just the center, according to preference. 9. Place the pan in the preheated oven at 180°C. Bake for 30 minutes. After the time has passed, test with a toothpick – if it comes out clean, it's done. 10. Remove the cake from the pan and let it cool on a rack or on the baking paper. Why I make this recipe often I like that it doesn't require complicated ingredients and is easy to adapt. It comes together quickly, so I don't spend much time in the kitchen. It's suitable for family, stays well, and doesn't dry out quickly. Plus, it's versatile: I can change the fruits according to the season. Tips and variations Tips - Don't overbeat the egg whites after adding the sugar, to prevent them from curdling. - The nuts can be added chopped larger for texture. - If the raisins are too dry, you can hydrate them for 5-10 minutes in warm water and then drain them well. Substitutions - You can use brown sugar instead of white sugar if you prefer. - Sunflower oil works best, but any neutral oil can be used. - The orange can be replaced with lemon for a different flavor. - If you don't have rum essence, you can just use vanilla. Variations - In the summer, instead of nuts and raisins, I add cherries, sour cherries, or apricots, pitted and cut into pieces. - You can change the ratio between the plain part and the cocoa part to taste: a thinner cocoa layer for a lighter cake, or vice versa. - The nuts can be partially replaced with almonds or hazelnuts if you want a different flavor. Serving ideas - Slice thickly, it goes well plain or with yogurt on the side. - It can be served cold or at room temperature, for breakfast or as a packed snack. - If there are leftovers, you can toast slices lightly in the toaster. Frequently asked questions 1. Can I use just one type of flavor, I don't have both rum and vanilla? Yes, you can use just vanilla or just rum. The final taste will be slightly different, but the cake will turn out well. 2. Can I make the cake without nuts? Yes, if you don't have or don't want nuts, you can omit them or replace them with another type of kernel, like almonds. 3. What if I don't have fresh orange? You can use just grated orange peel, or skip the orange altogether. You can add a little extra lemon peel. 4. If I don't have baking paper, how do I line the pan? You can grease the pan with a little oil and sprinkle flour over the entire surface, shaking off the excess. Nutritional values The values are estimated, for one slice (out of 12): Calories: approximately 210 kcal Protein: 5-6 g Carbohydrates: 24-26 g Fats: 10-12 g Being with eggs, oil, nuts, and dried fruits, the cake is quite filling. If you use nuts and raisins in the amount above, the fiber intake increases slightly. Storage and reheating The cake lasts 3-4 days at room temperature, covered with a cloth or in a box. If you want it to last longer, you can put it in the fridge, but the texture changes slightly. It doesn't need to be reheated, it can be served as is. However, if you want to bring it to a pleasant temperature, you can microwave the slices for 10-15 seconds. I do not recommend freezing, as the texture and taste suffer.

Bicolor cake with walnuts, raisins, and oranges

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