Aromatic cake

Name: Aromatic cake - Daiana C.
Ingredients: 4 eggs 1 cup sugar 1 cup oil 1 cup yogurt (3.5% fat) 1 cup flour 1 and 1/2 cups semolina grated lemon peel grated orange peel 1 orange 1 packet baking powder For syrup: 400 ml water 2 tablespoons suga

Dessert - Aromatic cake by Daiana C. - Recipia

I tried the fragrant cake inspired by Alina07's recipe for the multicooker, keeping the basic idea but changing the baking method and adding syrup. It is prepared using a 200 ml glass as a measure, and the composition is simple: eggs, yogurt, oil, flour, and semolina, flavored with lemon and orange. The orange slices placed on top sink slightly into the batter during baking, and the syrup is added at the end while both the cake and syrup are still warm. Quick Info Preparation time: not specified in the original recipe Cooking time: 45 minutes on the BAKE program at 180 degrees Total time: preparation time plus 45 minutes of baking Servings: number not specified; the cake is cut while warm, after being turned out and soaked Difficulty: easy Recipe type: orange cake in a multicooker, flavored and syrupy All measurements use a 200 ml glass. Ingredients For the cake 4 eggs 1 glass of sugar 1 glass of oil 1 glass of yogurt with 3.5% fat 1 glass of flour 1½ glasses of semolina Zest of one lemon Zest of one orange 1 orange 1 packet of baking powder For the syrup 400 ml water 2 tablespoons sugar 1 packet of vanilla sugar 1 teaspoon lemon essence 1 teaspoon orange essence For decoration Orange slices Grated orange zest Preparation method 1. Prepare the batter Put the eggs in a bowl along with the sugar and a pinch of salt. Mix until the mixture becomes frothy and increases in volume. Gradually add the oil, yogurt, lemon zest, orange zest, flour, and semolina, mixing after each ingredient. Continue until the mixture is homogeneous. Sift the baking powder together with the flour and incorporate them at the end. This way, the baking powder distributes more evenly in the batter. 2. Pour the batter into the multicooker bowl Grease the multicooker bowl with oil and pour the batter into it. Smooth the surface gently if needed. Cut the orange into small slices and arrange them on top of the batter. Gently push the slices into the mixture using the back of a spoon. They do not need to be fully incorporated; they should remain visible on the surface. 3. Bake the cake Place the bowl in the appliance, plug in the multicooker, and select the BAKE program. Set the temperature to 180 degrees and the time to 45 minutes. About 10 minutes before the program ends, check if the cake is baked. If you want it to brown nicely on both sides, you can flip it. To flip, first turn the cake out onto a plate. Then place the multicooker bowl over the cake and turn it back again, so the cake goes back into the bowl with the other side facing up. Proceed carefully, especially if the cake is still very hot. 4. Prepare the syrup Put the water and sugar in a small pot and keep it on the heat until the sugar dissolves. Turn off the heat, then add the vanilla sugar, lemon essence, and orange essence. The syrup should not be boiled for too long. It is enough for the sugar to dissolve, then the flavors are added after removing the pot from the heat. 5. Soak the cake Turn the cake out onto a plate and cut it while it is still warm. Pour the warm syrup over it, ensuring it reaches as evenly as possible across the entire surface. Finally, sprinkle grated orange zest on top, and if desired, add a few more orange slices for decoration. The cake is served flavorful and well-soaked. Why I make this recipe often I love it because it is prepared without complicated steps and fits well with the multicooker's baking method. The yogurt and semolina give the cake a pleasant texture, while the citrus syrup makes it more tender and aromatic. It is also an easily adaptable recipe. You can add raisins, sour cherries, cherries, or candied peels and fruits to the batter without changing the rest of the steps. For a cake prepared in a multicooker, the ability to flip it towards the end is useful when you want a more even browning. Tips Use a 200 ml glass for all measurements in the composition. Do not replace the glass with a larger cup, as this will change the proportions of the ingredients. The baking powder should be sifted together with the flour and added at the end, as indicated in the recipe. The mixture should be mixed until the ingredients are homogenized, no more than necessary. When checking the cake, do this about 10 minutes before the end of the program. If you choose to flip it, first turn it out onto a plate and then put it back into the bowl. It is easier to handle while it is supported over the entire surface. The syrup is poured over the warm cake, and the cake should be cut before soaking. This way, the syrup gets between the pieces more easily. Only grate the colored part of the lemon and orange peels. The white part can taste bitter. Substitutions In the original recipe, the yogurt has 3.5% fat. If you use another type of yogurt, it is best to choose a plain and unflavored one to maintain the citrus taste of the cake. Lemon essence and orange essence are used in the syrup. They should not be replaced with juice if you want to keep the proportions and taste of the recipe. The grated lemon and orange zest remains important for the flavor of the batter. Variations You can add raisins, sour cherries, cherries, or candied peels and fruits to the batter. These should be added before pouring the batter into the bowl and distributed as evenly as possible. For decoration, use orange slices and grated orange zest. The slices placed on top can be gently pushed into the batter with the back of a spoon without being completely covered. Serving ideas The cake is served warm after being cut and soaked. It can be left for a short while to absorb the syrup before serving; however, in the original recipe, it is used while still warm. It can be served plain, with orange slices on top. The grated zest added at the end enhances the citrus aroma. Frequently Asked Questions 1. Can I bake the cake without flipping it? Yes. The cake continues to bake on the BAKE program for 45 minutes, but the top may remain less browned. Flipping in the last 10 minutes is used to achieve a nicer browning on both sides. 2. When do I add the syrup? The syrup is added after the cake is turned out and cut. Both the cake and syrup should be warm. 3. What can I add to the batter? The source of the recipe mentions raisins, sour cherries, cherries, orange peels, and candied fruits. These are the indicated variations for the composition. 4. Is it necessary to use orange slices? The orange slices are placed on top and can be gently pushed into the batter. They are also part of the decoration, but the recipe can be prepared without this step if you do not wish to use them. Nutritional values The values below are estimates based on the mentioned ingredients, not accounting for the exact amount of oil used to grease the bowl and without a precise number of servings. If the cake is divided into 10 pieces, one serving may have approximately: 450 kcal 7 g protein 58 g carbohydrates 21 g fat The calculation includes the syrup and the amount of sugar in the cake. Values may vary depending on the size of the eggs, type of yogurt, and the amount of oil absorbed by the batter. Storage and reheating After cooling, keep the cake covered so that the surface does not dry out. Since it is soaked, it retains its tender texture better than an unsoaked cake. For serving, it can be consumed cold or gently warmed. If reheating, do it gradually, just enough to make it pleasant to taste. The cake is easier to cut when warm, immediately after preparation, but the slices settle better after it cools down.

Aromatic cake

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