Orange and blueberry cake

Orange and Blueberry Cake – a refreshing and elegant delight

When it comes to desserts, nothing compares to a cake that combines the flavors of fresh fruits with a fluffy texture and a sweet sauce. The Orange and Blueberry Cake is exactly this type of treat, bringing a touch of sunshine to every slice. This recipe is not only simple but also full of surprises, each bite having the power to transport you to a world of tastes and aromas. Get ready to discover a new favorite!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Necessary ingredients:
- 8 eggs
- 8 tablespoons of sugar (plus 200 g for caramel)
- 8 tablespoons of flour
- 1 teaspoon baking powder
- 2 vanilla extracts
- 4 oranges
- 200 g sugar (for caramel)
- 100 g butter
- 1 packet pudding powder
- 400 ml milk
- 300 g blueberries
- Coconut (for decoration)

Chef's tip: Make sure all ingredients are at room temperature before starting the preparation, this will help achieve a fluffier sponge cake.

Step 1: Preparing the sponge cake
1. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with 4 tablespoons of sugar until you get a firm foam.
2. In another bowl, beat the yolks with the remaining 4 tablespoons of sugar until creamy and light in color. Add the vanilla extracts and mix well.
3. Sift the flour together with the baking powder, then carefully fold them into the yolk mixture, gently mixing to avoid losing the air incorporated in the egg whites.
4. Add the beaten egg whites to the yolk mixture, folding in with circular motions, from top to bottom, until well combined.

Step 2: Preparing the base
1. Preheat the oven to 180°C and prepare a baking tray with parchment paper.
2. In a pan, caramelize 200 g of sugar until golden. Add the butter and mix well until combined.
3. Pour the caramel mixture into the prepared tray and spread it evenly. Then, slice the oranges thinly and arrange them on top of the caramel.
4. Pour the sponge cake batter over the orange slices. Sprinkle the blueberries on top of the batter.

Step 3: Baking the cake
1. Place the tray in the preheated oven and let the cake bake for about 35-40 minutes. Check if it is baked using a toothpick – it should come out clean.
2. Once baked, let the cake cool for 10 minutes, then invert it onto a serving platter.

Step 4: Preparing the cream
1. In a saucepan, crush the remaining blueberries and add the sugar and pudding powder. Pour in the milk and mix well.
2. Place the mixture over medium heat and bring to a boil, stirring constantly. When the cream has thickened, pour it hot over the cooled cake and spread evenly.
3. Sprinkle coconut on top for a decorative touch and a crunchy texture.

Serving tip: This cake is delicious both warm and cold. You can serve it with a dollop of sour cream or whipped cream for an extra flavor boost.

Personalized option: You can replace the blueberries with other berries, such as raspberries or blackberries. You can also add some chopped nuts for extra texture.

Nutritional benefits: This cake is packed with vitamins thanks to the oranges and blueberries. Oranges are an excellent source of vitamin C, while blueberries are known for their antioxidant properties. Additionally, the eggs and milk add essential proteins for a balanced diet.

Frequently asked questions:
1. Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour to adapt the recipe to your needs.
2. What is the best way to store the cake? You can store it in the refrigerator, in an airtight container, for up to 3 days.
3. Is it possible to make the cake without eggs? You can try replacing the eggs with a combination of banana puree or yogurt, although the texture and taste may vary.

Now that you have all the necessary information, it’s time to start cooking! The Orange and Blueberry Cake is a dessert that will bring smiles to the faces of your loved ones and transform any meal into a celebration. Enjoy!