Lenten chocolate-orange cake PHOTO recipe

Lenten chocolate-orange cake PHOTO recipe!

There are occasions when a cake is simply needed - a birthday, a name day, the arrival of long-awaited friends. But what if the holiday falls on calendar fast days or your friends are vegetable eaters? There is only one way out - use this win-win recipe for a Lenten cake ! It would never occur to anyone that this yellow sponge cake with luxurious chocolate cream is made without eggs or butter)

To make a Lenten cake, we will need the following ingredients:

For the Lenten sponge cake recipe we will need:

● Salt – 0.5 teaspoon

● Freshly squeezed orange juice – 200 ml (I tried both apple juice and banana puree, everything is good and original, but orange is the most successful option)

● Orange zest from 2 oranges

● Sugar – 3 heaped tablespoons

● Vegetable oil without aroma – 80 ml

● Fruit vinegar (apple, cherry, grape) – 30 ml

● Soda – 1 teaspoon dissolved in 2 tablespoons of water

● Almonds – 50 g (grind 30 g in a blender, chop 20 g coarsely with a knife)

Lenten chocolate cream (for a real chocoholic this is the main part of the cake) :

● Cocoa mass 100 g

● Cocoa butter 20 g

● Sugar 1.5 – 3 tablespoons (depending on personal sweet tooth)

● Spices (of course) – nutmeg, cinnamon, vanilla – to taste.

Step-by-step recipe for making a cake

Let's start by preparing the nuts - grate 30 grams or grind them in a blender. I grated it on a grater, because... I wanted more texture from the sponge cake in the end.

Cut 20 grams of nuts into strips and put them aside - this is a beauty for crunches in cream.

We peel the zest from well-washed and dried oranges, then squeeze the juice out of them. At this step, it is better to turn on the oven at 180°C - let it heat up while we knead the dough.

Pour orange juice along with zest and sugar into a deep container (replacing it with honey does not make sense, since honey, when heated above 40°C, turns from a healthy product into a harmful one). You can use brown sugar in the recipe if you want a completely festive and expensive cake. We also send 80 grams (that’s 1/3 cup) of vegetable oil there. Beat everything until the sugar is completely dissolved, this is at least a minute.

Add fruit vinegar. I chose apple cherry vinegar for this recipe, it has an excellent color and smell, and you can try any other to suit your taste. You can read more about apple-cherry vinegar here.

Continue beating until smooth.

Mix the sifted flour with 0.5 teaspoon of salt and gradually add it to the whipped products.

At the end of kneading, the dough will be smooth, a pancake-like mixture. Add almond flour (ground 30 grams of almonds) and knead at low speed. We don’t put the mixer away too far, we’ll need it later.

Let's make sure that the oven heats up to the appropriate temperature (175-180°C), and prepare the baking dish. I took a silicone mold in the shape of a chamomile (you can also take an ordinary iron one, but then you need to create a “French shirt”, so the sponge cake will come out of the mold relatively easily - coat the mold with butter and sprinkle with a small amount of flour. Shake the mold a couple of times so that the flour sticks all over surface of the mold and shake out excess flour.

The oven is hot, the mold is ready - pour the soda solution into the dough (1 tsp soda + 2 tbsp water) and mix gently at low speed. The dough immediately changes color to the lightest and increases in volume - this soda reacts with the acid of orange juice and vinegar. Immediately pour the dough into the mold (it is better to immediately place the silicone mold on the board to make it comfortable to transfer to the oven). We level it and lightly tap it on the table once or twice so that the largest air bubbles come out and do not form voids in the sponge cake. All this must be done quickly while the reaction of soda and acid is taking place.

Place in the oven for 35-40 minutes at 175-180°C. Check readiness with a skewer or match. The dry stick comes out of the biscuit - everything is ready! I also focus on the color of the shortbread - it should become a uniform brown. Maybe somewhere there will be the lightest spots - this is orange pulp.

Our Lenten cake cake is ready, we take it out of the oven - the smell is amazing! Set aside to cool on a board for 10 minutes. Then remove the cake onto a wire rack to cool completely.

Let's make chocolate cream)

I warn you right away that the cream will be super chocolatey - it will be dark airy chocolate in its purest form! I love high-quality bitter chocolate, so for my recipe I took the most authentic grated cocoa beans and fragrant cocoa butter, and added the bare minimum of sugar, just so that I could whip up the mousse.

Let's choose a comfortable container with a handle, for example a tall ladle, a saucepan suitable in size for a water bath and a container with ice water (in which we will whip the mousse cream).

Let's put our ingredients in a ladle. We break the cocoa mass into pieces, cocoa butter, water and, of course, spices (fragrant, fresh nutmeg and cinnamon, take a few seeds from a vanilla pod and grind them in sugar).

Place the ladle in a water bath and heat it slowly, stirring vigorously so that the future cream for our cake does not curl into flakes. When the ingredients are mixed into a homogeneous mass, place the ladle in cool water and begin to beat the cream with a mixer, just like, for example, egg whites for meringue. Make sure that the water from the ice bath does not get into the chocolate mixture. For the first few minutes nothing will happen and it will seem to you that nothing happened, but don’t stop whisking! And you will be rewarded for your perseverance with a beautiful, stable chocolate mousse. Just don’t overdo it; if you beat it too much, it will be difficult to spread the cream onto the cake, but it will still be wonderfully tasty.

The cream is ready, the biscuit has cooled one hundred percent ( this is important! ) so that the cakes are not warm, otherwise all the cream will flow and the cake will look “sad.” We cut the cake into pieces, I got two. Maybe, if the shape is of the smallest diameter, three will come out. Coat the bottom cake with chocolate cream. Sprinkle with almond chunks for crunch and cover with top crust.

Lenten cake - cake decoration to taste

You can divide the cream and coat the top of the sponge cake, or you can prepare a double portion of cream and coat the entire cake.

But I don’t like chocolate creams on the outside of the cake, they stain my hands, face and clothes. I prefer to hide the chocolate inside. I decided to cover the outside of the cake with caramel (the recipe is simple - boil 2 tsp of sugar with 1 tbsp of water) and sprinkle with grated almonds and cinnamon, the sprinkle sticks perfectly to the cooled caramel glaze. But the sweet powder on the glaze is not vital, it will get wet and will not be there. At room temperature, chocolate mousse does not melt or flow and has a very stable texture.

The sponge cake of our Lenten cake comes out rich in taste and color, very fragrant. Almonds have a long, sweetish, pronounced aftertaste. Chocolate cream made from cocoa mass and cocoa butter is essentially 100% chocolate, high-quality airy bitter chocolate with the colors of your favorite spices (this cream recipe will also be needed for other culinary masterpieces).

The introduction of natural, new and high-quality products does not allow this dessert to be classified as “junk food”. Both the sponge cake and the cream on our cake are lean, because... do not contain animal fats. Contains minimal sugar. Cooking time is only 30 minutes + baking time.

Try to make an orange-chocolate cake according to my verified recipe, and amaze your family and friends this Lent!

Have a wonderful holiday and a delicious Lent!

Lenten orange cake

It happens that there is a celebration in the house, and the household members are on duty. Not a failure, because “With Taste” has a recipe for an enchantingly ordinary and delicious Lenten cake . Not gingerbread, not a pie, but specifically a cake with cream!

We will prepare both the dough and the cream using orange juice , so the dessert will turn out unusually fragrant. By the way, you can use any juice, as long as it’s not tomato and is of good quality. It is reasonable that the taste of the product will depend on the choice of juice. We recommend using refined vegetable oil, because it has a less pronounced odor.

Ingredients

Manufacturing

1. 1 Prepare a sponge cake. Pour 250 ml of juice into a deep bowl, add a pinch of salt and 150 g of sugar. Stir the mixture until the sugar is completely dissolved. Pour in 100 ml of sunflower oil. Add flour sifted with baking powder. Stir thoroughly so that there are no lumps left.
2. 2 Grease the bottom and sides of the baking dish with butter and sprinkle with flour. Pour the dough into the mold and bake at 180 degrees for 20-30 minutes. Check the readiness of the crust with a toothpick. Carefully remove the biscuit from the pan onto a wire rack and leave to cool.
3. 3 Prepare the cream. Mix 450 ml of juice with 100 g of sugar. Place the container on the fire. At the first sign of boiling water, add semolina in a narrow stream. Cook for a minute with continuous stirring.
4. 4 Dilute starch in 50 ml of juice and pour into the boiling mass. Add vegetable oil. Stirring, bring to a boil again and immediately turn off the heat. Cool the cream, then beat with a mixer.
5. 5 Cut off a thin layer of the top of the cooled crust (for topping). Then cut the remaining layer lengthwise into 2 shortcakes. Place the first shortbread on a plate, soak it with half of the remaining juice. Spread with half the cream. Cover with the second crust and repeat.
6. 6 Grind the cut top into crumbs and sprinkle over the cake. Place the dessert in the refrigerator for 30 minutes.

Recipe Creator

The post has not yet been commented on. Be the first to comment!

Lenten orange cake

Ingredients

Orange juice – 200 ml

Wheat flour – 290 g

Vegetable oil – 100 ml

Wine vinegar – 40 ml

Vanilla essence – 1 tsp.

Nuts - optional

For cream:

Orange juice – 500 ml

Semolina – 5 tbsp.

• 220 kcal
• 40 min.
• 10 min.
• 50 min.

Photo of the finished dish

Step-by-step recipe with photos

It so happens that during Lent, almost everyone has various family holidays, birthdays or other events, and during this period those who observe the fast do not want to break it, but at the same time there is a desire to celebrate their own holiday. For this option, I recommend making a wonderful orange Lenten cake.

Prepare all ingredients for the cake.

Be sure to sift the flour, add a pinch of salt, and mix.

Wash the orange thoroughly, dry it, use a vegetable peeler to remove the zest very thinly and without the snow-white layer, and cut into strips. You can use the most usual method - grate the zest, we will need 3 tbsp. zest.

Pour orange juice into a bowl, add sugar, stir. Add orange zest, vanilla essence, wine vinegar, vegetable oil, stir well until the sugar dissolves with a whisk or mixer.

Combine the watery and dry ingredients, beat at low speed with a mixer until smooth, or mix well with a whisk.

Stir soda in 3 tablespoons of orange juice and pour into the dough, stir quickly.

The dough will lighten in color and increase in volume slightly.

Grease a baking dish with vegetable oil, sprinkle with flour, shake off excess flour. Fill the mold with dough and place in a perfectly preheated oven. Bake at 180 degrees for 35-40 minutes until dry. Turn off the heat, open the oven door slightly, let the cake sit for 5 minutes, and come to your senses.

Then carefully remove it from the mold, it is very tender, and cool on a wire rack.

Cut the cooled biscuit into 2 parts.

Coat the shortbreads with lean custard.

Sprinkle with chopped nuts and decorate to your own taste.

For lean custard, you need to heat orange juice with sugar in a saucepan, add semolina, cook like semolina porridge until thickened. Let the cream cool slightly and beat with a mixer. Grease the shortbreads.

A very tasty Lenten orange cake with a tender and velvety texture that simply melts in your mouth. Try it!

Lenten orange cake recipe

Ingredients

Step-by-step recipe for making Lenten orange cake with photo

The delicacy is prepared like this:

Pour orange juice into a container, add sugar, vanillin, zest, vegetable oil, mix everything.

Later add cherry vinegar and whisk everything together.

Now you need to mix the salt with flour, mix the mixture with the rest of the products. Continue beating on low speed until smooth.

Then add soda, which you dissolve in water, stir quickly, the dough will become light and increase in size a couple of times.

Pour the dough into a mold, just grease it with vegetable oil and sprinkle with flour.

Place the product in the oven at 180 degrees for half an hour.

Now prepare the cream. You need to mix almond flour, semolina, little sugar, vanillin. Pour in the orange juice and simmer for 20 minutes on low heat. Cool the thickened cream mass and beat.

When the shortcakes are ready, cut them lengthwise into a couple of pieces.

Have fun!

Video recipe Lenten orange cake