This orange cake No oven and without yeast is here to surprise you.

This cake is amazing for its flavor, its texture and especially because it is made without an oven and without yeast.

You may think that getting this Oven-free, yeastless orange cake it is very difficult however it is made by hand, with a simple rod and in a common mold or pan without any complicated attachment

These days when we are at home and not all of us have yeast and less an oven, I was very fond of being able to offer you something different, a cake for everyone, an orange cake for those who know and those who do not, for those who have yeast and those who do not, and for those who have an oven and those who do not.

So today I bring you this orange cake wonder and explain step by step how to get it. Relax, cake hour!

Ingredients

For the sponge

• 1 yogurt
• 1 and a half teaspoon baking soda or bicarbonate of soda
• 200 g flour
• a pinch of salt
• 2 eggs (if we want to make the cake without eggs we replace these two eggs with a yogurt. The texture will vary but will be just as good)
• 180 g sugar
• the zest of a blood orange (or normal orange, or tangerine, or lime or lemon)
• 1 teaspoon pure vanilla extract
• the juice of a blood orange (or normal orange, or m,andarina, or lime or lemon)
• 100g unsalted melted butter

For orange cream and mascarpone

• 250 g of mascarpone cheese
• the juice of a blood orange
• 55g icing sugar
• 100ml liquid cream

Directions

In a bowl combine the yogurt with the baking soda and set aside.

In another bowl mix the flour with the pinch of salt and set aside.

In a large bowl we beat the eggs with the sugar until they are frothy and have changed to a lighter color.

Add the orange and vanilla zest and mix. Add the yogurt mixture and mix. Now add the melted butter.

Now we start adding the flour and orange juice alternating both ingredients until we have a smooth and smooth cream (no lumps).

Grease our pan (20 cm) and put a piece of baking paper on the base. Grease on the paper and pour the cake dough over the pan. Flatten and place on a saucepan with lid.

We put to cook 5 minutes (in my vitro-ceramic that is 1 to 9 I put it at number 7.

After 5 minutes add a little water (covering about 2 fingers of the mold with water, half a liter is enough), cover and let cook about 35 minutes until when pricking with a stick in the center, it comes out clean.

The water temperature in my case was about 100 degrees, in the 7th of 9th of the ceramic hob, but it will depend on the strength of your kitchen.. If the pan runs out of water during cooking, we replenish with a little more water.

Once the cake is ready, let it rest in the pan for 5 minutes. When we can hold it by hand, we unmould and let it cool completely on a rack.

While we're making the cream. In a large bowl, whisk the cheese with the sugar. When the texture is creamy we add the liquid cream.

When the cream has mounted and is thicker, add the orange juice gradually until it gets a creamy texture.

Accompany the cake with a little cream.

Tips and Tricks

• Replace orange with your favorite fruit
• Add a few pieces or chocolate nuggets
• Difficulty: easy
• Preparation time: 45 minutes
• Servings: 10

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