Russian Cake with Oranges

Name: Russian Cake with Oranges - Simina C.
Ingredients: 3; 4 organic oranges; depending on size; 4 eggs; * 2 + ¾ cups of flour; depending on the consistency obtained; 200 g soft butter + butter for the tray; 200 g sour cream; * 2 cups of sugar + sugar for the tray; * 2 cups of water; 1 packet of baking powder * 1 cup = 200 ml

Desert - Russian Cake with Oranges by Simina C. - Recipia

If you don't have untreated oranges, don't worry, as there is a simple solution to clean the fruit's peel. Heat water and let the oranges sit in it for 15 minutes. This will help remove impurities. After they have been in warm water, use a soft brush to scrub the orange peel well under running water. This step is essential to ensure that the fruit is clean and safe to use. The next step is to prepare a delicious syrup. In an uncovered pot, boil water together with a cup of sugar for about 10 minutes. The syrup should boil evenly, and the sugar should completely dissolve, forming a slightly viscous consistency. Once the syrup is ready, slice two oranges into thin rounds, about 3 mm thick, keeping the peel. Make sure to remove the seeds, as they can ruin the final texture of the dish. Place the orange slices in the boiling syrup and cook them covered for 15 minutes. This process will allow the oranges to absorb the flavors from the syrup. After the orange slices have cooled, remove them and cut them into small cubes. Use a blender or a masher to create a puree from these cubes, adding the remaining syrup for an intense and flavorful taste. In another bowl, beat the eggs with the remaining sugar, also a cup, until creamy and doubled in volume. This step is crucial for achieving an airy texture, so don't hesitate to beat the mixture well for at least 5 minutes. Continuing to mix, add the soft butter, sour cream, and orange puree. Finally, incorporate the sifted flour together with the baking powder. Start with two cups of flour, then gradually add the rest of the flour (about ¾ cup), until you obtain a thick but pourable batter. Don’t forget to check the consistency, as it will influence the final texture of the cake. Prepare the baking pan: grease it with butter, ensuring to cover the sides as well, then dust it with sugar. On the bottom of the pan, sprinkle a larger amount of sugar, which will help caramelize the oranges. Cut the remaining orange into rounds, remove the seeds, and distribute the slices on the bottom of the pan, laying them slightly overlapping like tiles. Pour the batter evenly over the oranges, leveling it with a spatula. Preheat the oven to 180 degrees Celsius and place the pan inside. Bake for 35-45 minutes or until the cake is golden brown and passes the toothpick test. Once ready, remove the cake from the oven and immediately invert it onto a rack, so the caramelized oranges are on top. Let it cool slightly, then cut into slices. This orange cake is perfect to be served alongside a cup of tea or coffee, with an intense flavor and moist texture that will delight your taste buds.