Swirled Orange Slices
Ingredients
Part Acabamento
Part Preparo
Part Laranja em Calda
Part Montagem
Process
01. Peel the oranges, removing the white pith.
02. Cut the oranges into slices of approximately 1 cm. Set aside.
03. Place water, refined sugar, and star anise to taste in a saucepan.
04. Bring to a boil.
05. Remove from heat and add the orange slices.
06. Cover. Set aside for approximately 1 hour.
PREPARATION
01. Combine Zeelandia Cake Laranja, eggs, and milk in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 3 minutes. Set aside.
ASSEMBLY
01. Mix flour, starch, sugar, and margarine until it resembles a crumble.
02. Add chocolate chips and mix. Set aside.
03. Place part of the orange cake batter (300 g) and cocoa powder in a bowl and mix. Set aside.
04. Using a rolling pin, roll out the Base Torta Doce Pronta.
05. Place the sweet tart base in the bottom of a rectangular mold (32 x 44 x 4.5 cm).
06. Add the remaining reserved orange cake batter (1.5 kg) over the sweet tart base.
07. Add the reserved chocolate batter over the orange cake batter.
08. Using a spatula, swirl the chocolate batter into the orange batter.
09. Sprinkle the reserved crumble with chocolate chips over the batter.
10. Remove the reserved orange slices from the syrup and drain in a sieve.
11. Add the orange slices over the crumble. Maintain approximately 3 cm distance between the slices.
12. Bake at 180°C for approximately 1:10 hours in a convection oven.
13. Cool. Unmold.
14. Cut into slices of approximately 8 x 30 cm.
FINISHING
01. Brush the EL-Geleia Pronta over the oranges.
Tips
- Alternative baking:
* Turbo Oven: 140°C for approximately 1 hour.
Yield
5 Units of 730 g
Equipment
Oven , Mixer , Stove , Sieve , Rolling Pin , Spoon , Saucepan , Paddle Attachment , Scale , Brush , Bowl , Skimmer , Cutting Board , Rectangular Mold , Serrated Knife
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 196 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 6.4 | % VD (*) |
| Gorduras saturadas (g) | 3.3 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 28 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Swirled Orange Slices
Ingredients
Part Laranja em Calda
Part Montagem
How to make it
ORANGE IN SYRUP
01. Peel the oranges, removing the white pith.
02. Cut the oranges into slices of approximately 1 cm. Set aside.
03. Place water, refined sugar, and star anise to taste in a saucepan.
04. Bring to a boil.
05. Remove from heat and add the orange slices.
06. Cover. Set aside for approximately 1 hour.
PREPARATION
01. Combine Zeelandia Cake Laranja, eggs, and milk in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 3 minutes. Set aside.
ASSEMBLY
01. Mix flour, starch, sugar, and margarine until it resembles a crumble.
02. Add chocolate chips and mix. Set aside.
03. Place part of the orange cake batter (300 g) and cocoa powder in a bowl and mix. Set aside.
04. Using a rolling pin, roll out the Base Torta Doce Pronta.
05. Place the sweet tart base in the bottom of a rectangular mold (32 x 44 x 4.5 cm).
06. Add the remaining reserved orange cake batter (1.5 kg) over the sweet tart base.
07. Add the reserved chocolate batter over the orange cake batter.
08. Using a spatula, swirl the chocolate batter into the orange batter.
09. Sprinkle the reserved crumble with chocolate chips over the batter.
10. Remove the reserved orange slices from the syrup and drain in a sieve.
11. Add the orange slices over the crumble. Maintain approximately 3 cm distance between the slices.
12. Bake at 180°C for approximately 1:10 hours in a convection oven.
13. Cool. Unmold.
14. Cut into slices of approximately 8 x 30 cm.
FINISHING
01. Brush the EL-Geleia Pronta over the oranges.
Tips
- Alternative baking:
* Turbo Oven: 140°C for approximately 1 hour.
Yield
5 Units of 730 g
Equipment
Oven , Mixer , Stove , Sieve , Rolling Pin , Spoon , Saucepan , Paddle Attachment , Scale , Brush , Bowl , Skimmer , Cutting Board , Rectangular Mold , Serrated Knife
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 196 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 6.4 | % VD (*) |
| Gorduras saturadas (g) | 3.3 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 28 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.