If you want to prepare a very low-fat and light dessert, I recommend trying this orange cake without butter and oil. It has a soft but slightly spongy texture, obviously due to the WITHOUT. It’s good and is ideal for those who are dairy intolerant or need to reduce calories but crave something sweet. Perfect for breakfast and snack.
Other dairy-free desserts:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 persons
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Orange Cake without Butter
- 1 1/4 cups all-purpose flour
- 3 eggs (medium)
- 1 orange (organic untreated)
- 1 pinch salt
- 1/2 cup sugar
- 1 packet baking powder
- 1 1/2 tbsps brown sugar
- powdered sugar (for dusting)
Tools
- Grater for citrus
- 2 Bowls
- Electric beaters
- 1 Sieve fine mesh
- 1 Spatula
- 1 Cake pan 22 cm in diameter
Preparation of the Orange Cake without Butter
Wash the orange well, dry it, and grate its zest.
Then slice it.
Make a cut from the peel to the center of the slice, open the slice, and cut out triangular segments of pulp, removing the remaining piece of peel.
Mix the flour with the baking powder.
Separate the yolks from the whites, placing them in two different bowls.
Beat the egg whites with electric beaters, and when they start to swell, gradually add 60 g of sugar while continuing to beat. You should obtain a nice white and firm meringue.
Add the remaining sugar (60 g) to the yolks and beat for a long time until you get a light and fluffy mixture. There is no need to wash the beaters after beating the egg whites.
Now add the zest and gently mix with a spatula.
At this point, start to gradually add the flour and baking powder mixture, sifting it through a fine mesh sieve and alternating it with the beaten egg whites. I did this in three batches. Also, add a pinch of salt. Stir with gentle movements from the bottom up.
When all the ingredients are perfectly combined, pour the mixture into a 22 cm diameter cake pan previously lined with parchment paper and level it with a spatula.
Arrange the orange pieces on the surface, letting them slightly sink into the batter.
Finally, sprinkle the surface with brown sugar.
Bake the cake in a preheated static oven at 356°F (180°C) for 35 minutes.
Remove the cake from the oven and let it cool completely before removing it from the mold and transferring it to the serving plate. Finish with a light dusting of powdered sugar. Enjoy! Paola
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