Orange cake with caramel.

Greetings, welcome friends once again to my blog, today I want to talk to you about the importance of consuming seasonal fruits or seasonal fruits, this is the time of year when the harvest is given, at this time are more economical, fresh and easy to get, we can take this opportunity to buy enough and get creative in the kitchen preparing various dishes. Motivated for the orange season prepares a delicious cake, if you are a lover of citrus flavors and original combinations, keep this recipe for yourself.

Ingredients:

• Two cups of wheat flour.

• A cup of sugar.

• 6 eggs.

• 250 grams of margarine.

• One cup of freshly squeezed orange juice at 80% concentration (80% orange - 20% water).

• Two teaspoons of baking powder.

• A teaspoon of orange zest.

• Caramel enough for the cover.

First, we will light the oven and preheat it to 180º centigrade, then we will place our mold and proceed to cover it with margarine and flour to prevent the cake from sticking.

Using a wooden palette or a hand blender, first process the margarine to a white colour, add the sugar and homogenise.

Add the eggs one by one while stirring constantly.

Gradually add the flour with the baking powder and beat well.

Add the orange juice and continue beating, this is the time to rectify the consistency of the mixture, add a few more tablespoons of flour if necessary.

Finally add the orange zest and continue beating for another minute.

Pour the mixture into the mould and bake in the oven at 180º centigrade for between 40 minutes and one hour, depending on the oven.

After 40 minutes, check the cooking by pricking with a wooden duck, when it comes out dry it will be ready. Let our sponge cake stand at room temperature and then demould it.

We unmold the sponge cake and cover it with caramel to taste.