Recipe for gluten-free and dairy-free orange cake with orange and lemon syrup, submitted by Maria Lídia
1MASSA
- MASS
- 3 eggs
- 2 oranges
- 3/4 cup demerara sugar
- 1 cup of coconut oil
- 1 cup of cornmeal
- 1 cup of cornstarch
- 1/2 tablespoon of baking soda
- HOT
- 3 oranges
- 1 large lemon
- 1/3 cup (tea) of demerara sugar
- MASS
- Mix the cornmeal, cornstarch, and baking soda until well combined.
- Separately, blend the remaining ingredients in a blender until everything is well combined (leave the oranges with the peel, cut in a cross shape, without seeds and with the pith removed. The orange peels should be in very small pieces).
- Add the blended ingredients to the dry ingredients and mix everything very well.
- Bake in a preheated oven (220°C) in a greased and cornmeal-dusted round pan (I used a medium round pan with a hole in the center) for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
- HOT
- Bring the ingredients to a boil until it forms a syrup that is not thick enough (use the juice of one large lemon or three small ones. And the juice of 2 to 3 oranges.)
- Spread over the still-warm cake (make a few holes in the surface with a fork so that the syrup penetrates the cake).
2. Mix the cornmeal, cornstarch, and baking soda until well combined.
3Separately, blend the remaining ingredients in a blender until everything is well combined (leave the oranges with the peel, cut in a cross shape, without seeds and with the pith removed. The orange peels should be in very small pieces).
4. Incorporate the blended ingredients into the dry ingredients and mix everything very well.
5. Bake in a preheated oven (220°C) in a greased and cornmeal-dusted round pan (I used a medium round pan with a hole in the center) for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
6CALDA
7. Bring the ingredients to a boil until it forms a syrup that is not thick enough (use the juice of one large lemon or three small ones. And the juice of 2 to 3 oranges.)
8. Spread over the still-warm cake (make a few holes in the surface with a fork so that the syrup penetrates the cake).
