Orange cake recipe
A perfect match between this orange cake and our Arabica Selection Single origin Costa Rica Baya Roya: citrusy scent and aromatic sweetness are the elements that they have in common, for a fine and elegant coffee break.
If you want to prepare it, here is the recipe step by step:
200gr flour type 0
50gr corn starch
2 small organic oranges
3 medium eggs
30ml Extra Virgin Olive Oil
1 bag of baking powder
1 pinch of salt
Break eggs separating yolks from egg whites. Whisk egg whites with a pinch of salt and set aside. In a mixer, put the diced orange: it is important that they have edible peel because this recipe rquires whole oranges. Add the extra virgin live oil and mix until you get a smooth texture.
Whisk yolks with sugar and add the orange cream. Add flour, corn starch and baking powder. Slowly, add egg whites, mixing from the bottom to the top, being very careful.
Butter and flour a round mould, pour the cake batter and cook in preheated oven at 180°C until golden on the surface. Use a chopstick to make sure it’s well cooked.
The critrusy fragrance enriched with floral presences of the Single Origin Baya Roja Costa Rica, with its light and clean aroma, perfectly matches with this delicate orange cake recipe. For a special breakfast or a gourmet coffee break.