Cakes
A light Turkish breakfast cake made with olive oil instead of the usual butter, with orange juice and zest to keep it moist. Its low saturated fat content makes it a heart-friendly option.
Beat the eggs with the sugar, then add the olive oil, orange juice and zest.
Gradually add the flour, baking powder and salt, mixing until smooth.
Pour the batter into a greased cake pan.
Bake in an oven preheated to 175°C / 345°F for 30 minutes, until a skewer inserted into the center comes out clean.
Let the cake cool for 10 minutes before removing it from the pan; it may fall apart if turned out while hot. Contains wheat (gluten) and egg.
Portakal kabuğunu rendelerken beyaz kısmı da almışım, kek pişince belirgin bir acılık bıraktı. Sadece turuncu kısmı almam gerektiğini editör notunu okuduktan sonra fark ettim, ikinci pastada düzeldi.
Beyaz kısım naringin denen acı bir bileşik taşıyor, ne kadar az alırsanız kek o kadar temiz tatlı kalır. Bir dahaki sefere rendeyi hafif tutup yalnızca yüzeyi kazımanız yeterli olur.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.