Orange Coconut Cake

بلسم بن عبد الكريمCuoco

Ingredienti

• Farina bianca
  3 cup
• Zucchero
  1.5 cup
• Vegetable oil or melted butter
  1.3 cup
• Cocco
  1 cup
• Liquid milk, and two tablespoons of milk powder dissolved in half a cup of warm water
  1 cup
• Eggs
  4 piece
• Lievito in polvere
  2 tablespoon
• Vaniglia
  1 tablespoon
• Walnuts
  0.5 cup
• Zest and juice of one orange
  1 orange

Passi

1. 1

   Put the sugar and oil or butter in the blender and mix briefly, then add the eggs one by one and mix until all the eggs are incorporated.

   Utensili necessari:

   Frullatore

   5 min
2. 2

   Add the vanilla and mix, then add the milk and mix briefly. Add the grated coconut and then the orange juice and mix.

   5 min
3. 3

   Add a tablespoon of baking powder and mix, then add the sifted flour with a tablespoon of baking powder and mix with the wooden spoon.

   Utensili necessari:

   Cucchiaio di legno

   5 min
4. 4

   Pour the mixture into a greased cake pan, then add the orange zest on top of the mixture.

   Utensili necessari:

   🍳

   Cake Pan

   5 min
5. 5

   Place the pan in the oven at medium heat on the second rack for 45 minutes and monitor it during that time.

   45 min
6. 6

   After baking the orange cake, let it brown on top and leave it to cool, then serve.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Farina biancaper 100g

Energia364 kcal

Proteine10 g

Grassi totali1 g

Carbohydrate76 g

Fibre alimentari2.7 g

Zuccheri totali0.3 g

Zuccheroper 100g

Energia387 kcal

Carbohydrate100 g

Zuccheri totali100 g

Coccoper 100g

Energia354 kcal

Proteine3.33 g

Grassi totali33.49 g

Carbohydrate15.23 g

Fibre alimentari9 g

Zuccheri totali6.23 g

Lievito in polvereper 100g

Energia100 kcal

Carbohydrate25 g

Vanigliaper 100g

Energia288 kcal

Proteine0.1 g

Grassi totali0.1 g

Carbohydrate12.65 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag