John Myers
Orange Bionade Cake
The perfect orange bionade cake recipe with a picture and simple step-by-step instructions.
- 2 Cans Mandarin oranges
- 200 g Sour cream
- 5 Eggs
- 1 packet Vanilla sugar
- 345 g Sugar
- 250 ml Bionade orange-ginger
- 125 ml Sunflower oil
- 540 g Flour
- 1,5 packet Baking powder
- Icing sugar for dusting
- Fat and breadcrumbs for the mold
- Preheat the oven to 175 ° C. Pour the mandarin oranges into a colander and drain very well. Pour sour cream into a bowl. In a mixing bowl, beat the eggs, vanilla sugar and sugar with the whisk of the hand mixer until thick and creamy. Add the Bionade, oil and sour cream and stir in.
- Mix the flour and baking powder and stir in portions. Pat the mandarin oranges dry with kitchen paper and carefully fold them into the batter. Fill into a greased loaf pan (2 3/4 liter capacity, 30 cm long, 13 cm wide, 8.5 cm deep, from Kaiser) sprinkled with breadcrumbs and smooth it out.
- Bake in the oven for about 70 minutes. Cover the cake with aluminum foil after approx. 50 minutes. 5 minutes before the end of the baking time, use a wooden stick to check whether the dough has baked through. If the dough is still tough, bake the cake for another 5 minutes. Take the cake out of the oven and let it cool down in the tin. Then carefully remove from the edge with a knife and let cool down completely in the tin. Turn the cooled cake out of the pan and sprinkle with powdered sugar on top.
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