Cake with leftover juice from the centrifuge: a waste-free recipe
If you feel a pang of pain when you make smoothies and throw away the leftovers, don't!
Ingredients
- 2
- 1
- 1
- 1
- 150
- 150
- 150
- 100
- 100
- 50
- 16
- 3
- 170
- 100
Method
- FOR THE JUICE Step 1 Peel the orange and lemon, core the apples and pear, keeping the peel, and juice everything.
- FOR THE CAKE Step 2: Beat the eggs and sugar with a pinch of salt until frothy and stiff. Gently fold in the fruit scraps, starting from the bottom and moving upwards, then gradually whisk in the oil and cream. Step 3: Add the cornstarch, sifted flour, and baking powder. Step 4: Butter and flour a 20 cm cake tin, pour in the mixture, and bake at 175°C for 50 minutes.
- FOR THE CREAM Step 5 Whip the cold cream with 1 tablespoon of powdered sugar and the seeds of 1/4 vanilla pod. Gently mix it with the yogurt. Step 6 Unmold the cake while still at room temperature and serve with the cream.
How to use the juice waste?
Using the fruit scraps from the juice—in this case, apples, pears, oranges, and lemons—the chef created a cake that can be enjoyed from breakfast to a snack, paired with a drink. The recipe is simple: just combine all the ingredients to form a batter, pour into a mold, and bake. If you want to add a touch of indulgence to the dessert, also prepare the cream and yogurt frosting suggested by the chef.
Also discover this other anti-waste recipe: Fried peels and biscuit rolls with juicer scraps.
