Soaked orange muffin
0
579
Kitchen
World
Calorie content
140.3 kcal
Portions
6 port.
Cooking time
60 minutes
Proteins *
7.2 gr.
Fats *
7.4 gr.
Carbohydrates*
35.2 g
If you are partial to oranges, this cupcake will definitely appeal to you. It is soft, porous, delicate and moist. To soak the cake, we will prepare a syrup with orange peel - this mixture penetrates well into the airy crumb and softens the crust, the cake turns out to be very juicy and rich. The cake is especially good on the second day - its texture stabilizes, the citrus accent becomes more solid and pronounced.
Ingredients
Cooking process
Prepare the orange juice and zest right away. Rinse oranges with hot water to enhance juice production and wipe dry with a towel. Using a fine grater or a special knife, remove the zest from both citrus fruits. It is important to remove only the thin top orange layer. If you remove the white layer "at the same time", the zest will taste bitter. Squeeze juice from the orange pulp, if there are seeds, discard them. We measure out one glass of juice.
Preheat the oven to a temperature of 180 degrees. Grease the baking dish with a small amount of odorless vegetable oil and sprinkle with flour. Alternatively, you can line the pan with oiled parchment to make it easier to remove the finished cake. If the mold is silicone, then you do not need to lubricate it. Put the orange dough into the prepared form. We align. The cupcake increases in volume during baking by about a third, so the form should not be filled to the top.
We put the mold with the dough in an already hot oven on the middle level and bake for forty to fifty minutes. The product rises, turns brown, and a crack appears in the center. At the end of baking, check the readiness of the cake with a toothpick by sticking it into the center of the product: if the stick comes out dry, then baking can be completed.
We take the finished cake out of the oven and leave it to cool right in the mold.At the same time, we prepare the syrup for impregnation. Pour water in the specified amount into a saucepan, add granulated sugar and orange zest. Place the saucepan on the stove and bring the contents to a boil. Cook the syrup until the zest becomes transparent and the liquid boils down to a honey color and becomes thicker. The fire is medium, do not forget to stir all the time.
Bon Appetit!