Totally missing sun here. It’s also super windy which makes you stop, turn you back to the wind and start moving backwards. This is what you learn from your parents, one of those ‘animal’ behaviour tricks that parents pass on to their kids…
A year ago – Koloby, Karelian Pies with Cheese and Potatoes
Two years ago – Cookie Time: Cheese Biscuits and Pistachio Biscotti
Three years ago – Those Were the Days or 90s in Russia Continued
Four years ago – Puerto Rican Flan
Un gâteau simple et rapide et son glaçage à l’orange, Quick & Easy Cake with Orange Glaze translated and adapted from en-direct-dathenes.com will make a soft and really addictive and delicious citrusy cake. The recipe is published here with the kind permission of MaryAthens. See my remarks in italics.
- 3 eggs
- 180 g sugar
- 150 g butter, at room temperature – I used less
- 180 g flour
- 1 tsp baking powder
- 1 orange (for the juice and the zest) – I added the zest into the cake too + cardamom
- 20 g butter – omitted
- 80 g powdered sugar
Beat the eggs with sugar, then add the butter. Beat well until you get a fluffy mixture. Add 3/4 of the orange juice (keep 1/4 for the glaze) and then the flour sifted with the baking powder (here I also added some roughly grated orange zest). Pour into a greased pan and bake in the oven preheated to 180 ‘C about 30 minutes (I baked my cake in a loaf pan which is quite narrow, so it took me 20 minutes more).
For the glaze: melt the butter and add the remaining orange juice, powdered sugar and the orange zest. Spread over the cake while it is still warm (I skipped the butter, so my glaze was less thick).
Remarks: Even though I used less butter for this cake, it was very soft and … buttery. The recipe is indeed quick and easy. My glaze was not that thick as in the original recipe but still a very good idea to add the orange zest to it! And the zest inside the cake enhanced its citrus-ness even more 🙂
Result: This sweety-sweet cake tastes almost like a tvorozhny keks (cake with tvorog) although it doesn’t have any cottage cheese or even milk inside! My Mother was sure it was made with cottage cheese too. I liked its soft, moist but thick texture.
Could not stop taking the pictures while the sun was out!
Some more winter-sun pictures with the persimmons, which I don’t eat but kind of like for their out-of-the-ordinary looks, especially after you take them out of the freezer:
and one more:
These three photos were taken before the sun cheered us up, note the difference:
The glaze here looks just like those sugary marmalade citrus dol’ki (slices) which we used to buy when I was a child, along with the Zemelakh cookies.