Orange Tea Cake
Main
| Amount | Ingredient |
|---|---|
| Whole Oranges | |
| Vanilla Beanseeds (½ tsp) | |
| Orange Zest½ tsp | |
| Whole Eggs | |
| Granulated Sugar | |
| Almond Flour | |
| Baking Powder |
Prep Method 5
- 1.Boil the whole oranges in water until very soft (about 2-3 hours).
- 2.Puree the oranges, vanilla bean seeds, and zest until smooth, then weigh out 375 g for the recipe.
- 3.In a mixer fitted with a whisk attachment, whip the eggs and sugar until a thick ribbon is achieved.
- 4.Fold in the flour and baking powder, followed by the puree until homogenous.
- 5.Bake at 325ºF (163ºC) in a buttered and floured cake pan until a skewer inserted comes out clean and the cake pulls away from the sides of the pan.
U of M Equivalency
XX Weight = XX Volume = XX Each
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Recipe Cost
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- All ingredients in this recipe and its sub-recipes must have a purchase cost
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Ingredient and sub-recipe costs used to calculate this recipe.
Whole OrangesThis ingredient is not yet set with a purchase cost and unit—
Vanilla BeanThis ingredient is not yet set with a purchase cost and unit—
Orange ZestThis ingredient is not yet set with a purchase cost and unit—
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.3293
Almond FlourThis ingredient is not yet set with a purchase cost and unit—
Baking PowderThis ingredient is not yet set with a purchase cost and unit—
Partial estimate; unpriced ingredients are excluded. 19% of ingredient weight is priced.
6 costing issues
- Whole Oranges: no active USD purchase price with a convertible package size
- Vanilla Bean: no active USD purchase price with a convertible package size
- Orange Zest: no active USD purchase price with a convertible package size
- Whole Eggs: no active USD purchase price with a convertible package size
- Almond Flour: no active USD purchase price with a convertible package size
- Baking Powder: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
Nutrition Facts
1 servings per scaled recipe
Amount per serving
% Daily Value*
- Total Fat 29g
- 38%
- Saturated Fat 9g
- 47%
- Cholesterol 1115mg
- 372%
- Sodium 2550mg
- 111%
- Total Carbohydrate 234g
- 85%
- Dietary Fiber 0g
- 1%
- Total Sugars 1g
- Protein 38g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 47% mapped. Scaled batch: 1316 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Yield: one 9-inch cake pan
- This cake will cave in the center. To remedy this, press the sides of the cake down so they are level with the center while the cake is still hot from the oven.
- Allow the cake to cool in the pan for 10-15 minutes before inverting onto a cake board or platter.