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 Lemon-Orange Cake Recipe
Lovers of lemon baking will definitely like this pie! An unreal explosion of lemon freshness with subtle notes of orange. Hearty, fragrant, delicious.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Dough
Filling
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Dough
Filling
Instructions
  1. Let's start with lemons. So that they do not taste bitter, we squeeze the juice out of them, remove the bones, and put the skin in a cellophane bag and put it in the freezer.
    Let's start with lemons. So that they do not taste bitter, we squeeze the juice out of them, remove the bones, and put the skin in a cellophane bag and put it in the freezer.
  2. Meanwhile, prepare the dough. Grate the pre-frozen butter on a coarse grater, add sugar, egg.
    Meanwhile, prepare the dough. Grate the pre-frozen butter on a coarse grater, add sugar, egg.
  3. Knead the dough from the flour sifted with baking powder.
    Knead the dough from the flour sifted with baking powder.
  4. Knead the dough with your hands, roll it into a ball and put it in the center of a greased form with butter. We leave aside and proceed to the preparation of the filling.
    Knead the dough with your hands, roll it into a ball and put it in the center of a greased form with butter. We leave aside and proceed to the preparation of the filling.
  5. Separate the whites from the yolks, add sugar and whisk until fluffy. Then, continuing to beat, enter the yolks, melted butter and starch.
    Separate the whites from the yolks, add sugar and whisk until fluffy. Then, continuing to beat, enter the yolks, melted butter and starch.
  6. Peel the orange, remove the seeds and chop with a blender or food processor.
    Peel the orange, remove the seeds and chop with a blender or food processor.
  7. Remove the lemons from the freezer and cut them together with the zest and white pulp into small pieces. Chop like an orange using a blender or food processor.
    Remove the lemons from the freezer and cut them together with the zest and white pulp into small pieces. Chop like an orange using a blender or food processor.
  8. Add lemon juice and crushed citrus fruits to the filling. Mix everything thoroughly and use an immersion blender to pass through the filling again.
    Add lemon juice and crushed citrus fruits to the filling. Mix everything thoroughly and use an immersion blender to pass through the filling again.
  9. Let's go back to the test. With your hands, distribute it along the bottom of the mold, make the sides, about 2.5 cm. In no case do not try to make the dough thin. After cooking, you will understand how delicious it is and in this recipe it should not be enough.
    Let's go back to the test. With your hands, distribute it along the bottom of the mold, make the sides, about 2.5 cm. In no case do not try to make the dough thin. After cooking, you will understand how delicious it is and in this recipe it should not be enough.
  10. Pour the filling into the dough. To get a caramelized crust, sprinkle the filling with brown sugar ... ... and put it in a preheated 180 degree oven for 40 minutes.
    Pour the filling into the dough. To get a caramelized crust, sprinkle the filling with brown sugar ... ... and put it in a preheated 180 degree oven for 40 minutes.
  11. Don't worry if your pie looks watery after 40 minutes. It is best to take the pie out of the oven, let it cool down, and later, covered with a lid or foil, put it in the refrigerator overnight. Sprinkle the cooled cake with powdered sugar and serve to the table.
    Don't worry if your pie looks watery after 40 minutes. It is best to take the pie out of the oven, let it cool down, and later, covered with a lid or foil, put it in the refrigerator overnight. Sprinkle the cooled cake with powdered sugar and serve to the table.
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