Marília Macedo, who is in love with Christmas, has prepared, with great care, easy and tasty recipes to be used during the Christmas festivities.
This recipe continues the series of publications with Christmas recipes in order to increase your options for starters, main courses and desserts, with more classic and less obvious preparations, thus diversifying your supper of Christmas, bringing different flavors and exploring different textures.
With this post, we will open the sequence of suggestions for dessert and to start this step, we brought the orange cake recipe with cinnamon, coming out of the usual for most suppers. This cake can be served with different sides and can have different presentations matching the date and adding to this dish, as you can see in the photo below.
Orange cake recipe with cinnamon
Ingredients
1 orange
200 ml of oil
4 eggs
250g of sugar
350g of wheat flour
1 teaspoon baking soup
1 tablespoon of butter
1/2 can of condensed milk
1/2 can of sour cream
Cinnamon
salt
Read too: Coconut Dumpling Recipe & Combinations
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Preparation mode
Cut the orange into four sections, remove the seeds and the white part, it is not necessary to remove the skin. Beat the oranges, oil, eggs and sugar in a blender. In a separate refractory, place the sifted wheat flour and yeast. Add the contents of the blender to the flour mixture and mix well without over-mixing. Butter an ordinary cake tin and bake in a heated oven at 180°C for approximately 40 minutes. Allow to cool before unmolding. In a saucepan, mix together the condensed milk, cream, butter and cinnamon. Boil this mixture stirring until the mixture comes out of the bottom. Cover the cake and decorate it to your liking.
Observation
Makes a cake of approximately 700g.
By Marília Macedo
Marília Macedo has a degree in Public Relations from the Federal University of Goiás and in Gastronomy from Faculdade Cambury. She worked in the event area for two years and, in 2016, she combined her work with her passion for cooking, starting a gastronomic consulting service and making brunch for events. She is currently a bakery and confectionery researcher and develops her own recipes.