John Myers
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Orange Poke Cake
The perfect orange poke cake recipe with a picture and simple step-by-step instructions.
Dough:
- 300 g Wheat flour type 550
- 1 Pck. Baking powder
- 100 g Sugar
- 2 Pck. Vanilla sugar
- 3 Eggs size M.
- 150 ml Sunflower oil
- 150 ml Freshly squeezed orange juice
- 1 tsp Grated organic orange peel
Potions:
- 355 ml Freshly squeezed orange juice
- 20 ml Orange liqueur
- 250 g Preserving sugar for berry jam & jelly
Hood:
- 500 g Cream cheese low in fat
- 100 g Powdered sugar
- 2 Pck. Vanilla sugar
- 3 tsp Grated organic orange peel
- 4 tbsp Lemon juice
- 2 Pck. Cream festival
Potions:
- Since it has to thicken slightly, it is prepared first: for this, stir the juice, liqueur and preserving sugar in a saucepan while still cold, then bring to a boil and – according to the instructions on the package – simmer for 3 – 4 minutes. Then remove from the heat, cool a little and let it thicken only slightly. Stir it from time to time.
Dough:
- Mix the flour and baking powder and sift into a bowl. Then add all the other ingredients at once and stir everything with the paddle of the hand mixer and beat until a creamy, slightly bubble-throwing dough is formed.
- Preheat the oven to 180 ° O / bottom heat. You can choose square or round for the shape. Angular around 25 x 22 and around 24 – 26. The smaller, the higher the floor. I pushed together an angular cake ring to a size of 25 x 22, first spread aluminum foil, on top of it baking paper a lot larger on the baking sheet, put it on top and folded the foil and paper upwards around the mold. (This way nothing leaks out, and both can simply be pulled away from under the base after baking and removing the cake ring.)
- The baking time on the 2 rails from below is 35 – 40 minutes. When using the wooden stick sample, no more dough should stick to it when you pull it out. After baking, let the cake, including the cake ring and foils, cool down on the baking tray until it is lukewarm. Then transfer it completely to a firm surface and drill many holes in the cake with a very thick wooden handle (it should be at least 8-10 mm in diameter) at a small distance and right down to the bottom. Then pour the slightly creamy potion evenly into the holes and on the surface and let it gel until it is ready.
Hood:
- In the meantime, mix the cream cheese, powdered sugar, vanilla sugar, zest and lemon juice together well and then fold in the whipped cream. When the potion has turned into jelly, put on the cream cheese cover and put the mold including the base in the refrigerator for 2 hours …………. if you can wait …..; -)))
- The rectangular shape I chose made about 16 servings.
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