Monday, May 7, 2012

Bolo de Laranja e Maçã

... also known as Orange and Apple Cake. 

I've known about this recipe for a few weeks now, and having made it for the second time today, felt an obligation to share it with you.  My Portuguese teacher, and more importantly my friend, gave me this recipe and I REALLY like it. There is nearly an entire orange and apple in the cake and it's delicious. 

I've tweaked the recipe a bit both times, as I usually do with any recipe. (Tweak was a new word for my teacher. This language thing can go both ways, and I'm always happy when I can share some knowledge with her considering all the help she's given me.)  Different flours here and there, less oil, less sugar, etc... But she tried a piece today and I got a thumbs-up, and said I should share away with all my friends in the US and Canada, and whoever else that's out there reading.

This is the version I made today.  It's not as fine a crumb as if you use all white flour.

Emulsify the following in a blender:
1 orange, peeled, seeded, and roughly cut up; chop some of the orange peel and add
1 apple, cored and cut up (but leave the peel)
3 eggs
1 +1/2  cups sugar (could even use a little less, I think)
1 tsp. vanilla
1/2 cup oil
1/4 cup ground flax seeds

In a medium bowl combine 1 +1/2 cups white flour and 1/2 cup whole wheat flour, and about a tablespoon of baking powder. To this add the mixture from the blender and combine.  I used a bundt pan and baked for ~35 minutes at about 325 or 350 degrees F (180-205 degrees C).  Sorry to be a bit vague, but baking temperatures and times aren't very exact here. When it starts smelling good, check on it!

This was taken in the reflection of our microwave - the spots that are apparently on my shirt are actually on the door. I'm trying to achieve the holding-up-the-cake with one finger trick. More of a mini-cake from this perspective.

Feel free to tweak the recipe to YOUR liking and enjoy!

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