Orange bionade cake

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 2 can(s) (à 314 ml) Mandarin oranges
  • 1 (200 g) Mug of sour cream
  • 5 Eggs (size M)
  • 1 package Vanillin sugar
  • 1 1/2 (230 g each) Cup of sugar
  • 1 (250 ml) Cup of Bionade "Orange Ginger"
  • 1/2 (125 ml) Cup of oil
  • 2 1/2 (180 g each) beaker flour
  • 1 1/2 packs Baking Powder
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Pour mandarin oranges into a sieve and drain very well. Pour the sour cream into a mixing bowl. Wash the beaker and dry well. Beat the eggs, vanilla sugar and sugar with the whisk of the hand mixer until thick and creamy. Add bionade, oil and sour cream and stir in

  2. 2

    Mix flour and baking powder and stir in portions. Dab mandarin oranges dry with kitchen paper and carefully fold into the dough. Pour into a greased, flour-scattered box form (2 3/4 litre capacity, 30 cm long, 13 cm wide, 8.5 cm deep, from Kaiser)

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 70 minutes. Cover the cake with aluminium foil after about 50 minutes of baking time. At the end of the baking time, take the cake out of the oven, place it on a cake rack, remove it from the oven and place it on the cake rack.

  4. 4

    Remove the cooled cake from the mould, dust with icing sugar

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
330 kcal
CARBS
48 g
FATS
13 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCake

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