Once a friend told me that she could make a cake in her microwave and I told her I could not believe it, looking through so many recipes, I found this orange sponge cake in the microwave, the texture I can tell you is not like a sponge cake normal, it's a bit more humid, and although lemon is the king of citrus in the kitchen for desserts, we should give the orange a chance.

This orange sponge cake will have you ready in 5 minutes and will save you from more than one hurry, this is a recipe that comes great to prepare a breakfast or quick snack those days you do not want to get involved in the kitchen, it is prepared with orange juice natural and I can assure you that it is great.

Source

Ingredients:

For the sponge cake mass:

• 100 g of all-purpose wheat flour
• 100 g of sugar
• 100 g of butter
• 30 g of almond flour
• 3 large size eggs
• 5 g of baking powder or baking powder
• 1 pinch of salt
• 1 orange zest

For the syrup:

• Juice of 2 oranges (200 to 250 ml)
• Gradation of 1 orange
• 50 g of sugar

Recipe preparation:

Grate the skin of the two oranges and reserve to use later. Squeeze the oranges to get all the juice, Pass the juice through a strainer to remove seeds and pulp or if you prefer, you can leave the pulp and remove only the seeds, place the three eggs in a bowl and add a pinch of salt and the sugar, whisk with the rods, as soon as the eggs are whitened, add the butter, half the orange zest and the almond flour and beat again, add a spoonful of baking powder to the flour, mix, and Add to the bowl through a sieve. Mix everything, pour the cake in the silicone or glass mold (suitable for microwaves) previously greased with butter. Distribute the mixture well throughout the mold.

Bring the biscuit to the microwave at full power (750 watts) for 5 minutes, while making the cake, go preparing the syrup, if your microwave is more powerful, you may have done it in 4 minutes. To prepare the syrup, add the sugar to the orange juice and the rest of the skin grated, take it to the fire and as soon as it begins to boil, leave it for a minute and remove from the heat. Pincha the sponge cake with a skewer or a knife to check that it is done, stick the whole cake with the stick until the bottom so that the syrup will penetrate much better, now pour the hot syrup on top of the cake, there is only to wait for it to cool to unmold it. Help yourself with a knife to unmold it and turn it around with the help of a baking paper to avoid breaking the top layer. Put it on the tray where you are going to present it and you have it ready to eat.

Tips:

If you do not have almond flour by hand or you have intolerance, you can not add this ingredient. The texture will change a little because the almond gives more consistency to the sponge cake, but the taste is practically the same. You can also make your own almond flour by chopping some raw peeled almonds in a chopper.