Cranberry orange cake– A great dessert the family is sure to love

 




Ingredients



° 190 g unsalted butter
° 500 g of granulated white sugar

° 120 g brown sugar

° 6 eggs

° 220 g buttermilk

° 130 g of vegetable oil

° 5 g of vanilla extract

° 370 g all-purpose flour

° 8 g of baking powder

° 8 g of salt

 

Preparation

 

Preheat the oven to 180 ° C.
 

 

Butter and line half a 30-40 cm baking sheet with parchment paper.
 

In a small saucepan, make the brown butter by slowly heating 80 g of butter, until it takes on a golden color. Immediately pour into a bowl to stop cooking. Reserve.
 

In a bowl, cream the remaining 110 g of butter with the two sugars using the paddle of an electric mixer for 5 minutes.
 

 

At low speed, gradually add the brown butter with a mixer.
 

Gradually incorporate the eggs. regularly scrape the sides of the bowl.
 

On low speed, add the oil, buttermilk and vanilla extract. Increase the speed and blend for 5 minutes, until the mixture is smooth.
 

Stir in the dry ingredients and continue beating until the mixture is smooth.
 

Pour the mixture onto the half baking sheet and spread out well. Bake for 30 minutes, turning the plate after 15 minutes of cooking. Let cool completely.
 

Run a small knife around the edges of the baking sheet to release the cake and turn the cake over on the table. Using a 6-inch cake pan and a small, sharp knife, cut out 4 circles. Reserve.
 

ENJOY !!".



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