Orange Cake in a Slow Cooker
Treat your family to a citrus-scented bake! This orange cake made in a slow cooker is a wonderfully tender, fragrant dessert for a cozy family tea. It comes out light and fluffy inside, with an irresistible bright orange color. A glaze of white orange icing and homemade candied peel turns this seemingly simple cake into something festive and genuinely show-stopping.
GeRa
Recipe author
Orange Cake in a Slow Cooker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
5 g
Fats 17 %
11 g
Carbohydrates 75 %
49 g
311 kcal
GI:
2
/
0
/
98
- In a separate bowl, combine all the dry ingredients for the orange cake. Sift the flour, then add the baking powder and a pinch of salt. Mix everything together. 2. In another bowl, combine the sugar with the orange zest. Rub them together so the sugar dissolves and the zest releases a little of its oils. Crack in the eggs, mix, and beat the egg mixture with a mixer until it turns pale and grows in volume. 3. Pour the plain yogurt into the egg mixture. Plain, unflavored yogurt works best so it doesn't compete with the orange flavor. 4. Add the refined vegetable oil and beat the mixture again until smooth. 5. Now fold the dry ingredients into the wet ones. Add the flour mixture a little at a time, beating the batter with the mixer after each addition. 6. Grease the slow cooker bowl with a bit of butter and pour in the batter. Tap the bowl so the batter settles evenly. Place the bowl in the slow cooker and close the lid. Set it to the "Bake" mode and the timer for an hour or a little more. Test for doneness with a toothpick. 7. While the cake bakes, make the candied peel for decoration. In a separate bowl, scald the orange zest with boiling water to soften it, then drain right away. Pour water into a saucepan and add the sugar; cook the syrup over low heat until the sugar fully dissolves, then add the orange zest. Simmer the zest in the syrup, stirring constantly, for 8–10 minutes. Lift it out and spread it on a plate to cool. 8. Make the orange glaze. In a bowl, combine the powdered sugar and butter and pour in the orange juice. Stir together until smooth. Set a pot of water on the stove and bring it to a boil, then lower the heat and set the bowl of glaze over the simmering water. Warm the glaze in this double boiler, stirring, until smooth, then take it off the heat right away and let it cool. 9. Turn the finished orange cake out of the slow cooker bowl onto a plate. Pour the cooled glaze over the top and scatter the candied orange peel over it. Enjoy!
Caloric content of the products possible in the composition of the dish
- Acedophilin 3.2% fat content - 58 kcal/100g
- 'rastishka ' - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt 'agusha' - 87 kcal/100g
- 'aktimel' natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- 'mazhetel' - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Orange peel - 97 kcal/100g
- Orange juice - 36 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
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