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Home Gastronomy Apple and coconut cake with orange juice

Apple and coconut cake with orange juice

I had to make a cake for mom's birthday, who had to resist a long, rich but simple journey.

Gastronomy
torta de manzana y coco

Helloaaaaa! Here we are with the first recipe. The original is called SBRICIOLATTA DI MELE E COCCO with succo di arancia by  Giallo Zafferano .

I had to make a  cake for  mom's birthday, who had to resist a long trip. I wanted something rich but simple, that could be eaten at any time, since I didn't have scheduled the schedule when I would visit her. You see a fluffy    cake   , I love the    coconut  and  different layers are made in the same cooking.

Pre-recipe, ingredient replacements and changes on the go

It is essential for every recipe to have everything prepared beforehand, and do not have to stop the preparation, for example, because you need the  butter   ointment and  not having removed it from the refrigerator. Ointment in gastronomy means “at  room temperature ”.

First dilemma: choose between butter, margarine and oil. With oil it would be more tender, but with butter we would have the texture of a  cake  and give it better flavor than a margarine. Let's go with butter.

Upsss!!! Order  orange juice  and I don't have it. I replace it with  tangerine juice.

The recipe says that after 15 minutes I cover it with aluminum foil; I, by that time did not have the cover or barely toast, but I obeyed. Result: at the end of the 40 minutes of cooking, it was still pale. Therefore, I put it under the oven to take its tan color with the flame.

The aroma that comes out of lemon and coconut is im pre sio nan te!!! I thought that when I put butter, its texture would be denser and heavier but not!!!! Wonder. Delicate, tender, crumble.

My mistake: I cooked it as long as it was in the recipe and although checking with a stick of brochette came out adhesions that I thought were from the apple, the base was a little raw. Since I can't handle my genius, I did it again. Now I cooked it uncovered with aluminum foil, which did acquire the color tostadito. I also cooked it 15 minutes more and it came out perfect!!

CONCLUSION: do it!! They're not going to regret it. I already leave it within my favorite recipes.

Good luck!!! If anyone wants to upload photos of this cake they will be well received.

See you next time.

Recipe and hands to work

For the base:

Flour 0000 200 g- Eggs 2- butter or margarine 100 g (or oil 80 cc) - sugar 100g- baking powder 10 g- orange juice 4 tbsp- zest of 1 lemon- pinch of salt.

For coverage:

Flour 100g- grated coconut 100 g- sugar 75 g + 1 tbsp to sprinkle apples- butter or margarine 75 g (or 60 cc oil) - vanilla scent - large apples 2 units.

To decorate:

Impalpable sugar

Procedure:

With a blender, work the butter until it is like a cream, add the sugar and continue whisking until the granites of it have dissolved. Add zest, salt and eggs one at a time. Beat well.

In a separate bowl, sift the flour with the baking powder and add it to the previous preparation, alternately with the orange juice.

Greet and flour a tortera with a diameter of 22 cm. Put inside the mixture and level it well. Distribute above the apples cut into cubes and spread to them the tablespoon of sugar.

Make the mixture of coconut, flour, sugar and butter, working it with your hands until you get a mixture (not a dough). Make it like you're scrubbing clothes. Put these crumbs on top of apples.

Cook in oven at 175º C for 15 minutes and then cover with foil and continue cooking for another 25 minutes.

Remove from oven and let cool before unmolding, because it is very tender and can break.

Sprinkle with impalpable sugar.

Publication Date: 16/05/2018

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Comments


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By: Luciana 25 May, 2018

la voy a probar!!! y después te cuento....

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By: Sandra C Cano 29 May, 2018

En respuesta a

Dale Lu!! Despues contame que te parecio!! Amo el coco y este crumble lo voy a tener presente para muchas cosas, es riquisimo. Besos

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By: Mara 29 May, 2018

En respuesta a

BUENISIMAAAAAAA!!!!!!!

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