Orange cupcake in a slow cooker

To prepare a fragrant, tasty and beautiful orange cake, we will need the following products: wheat flour of the highest grade, granulated sugar, refined vegetable (I have sunflower) oil, natural yogurt (you can replace sour cream or fat kefir), medium-sized chicken eggs (45-50 grams each), freshly squeezed oranges Juice and zest of orange, baking powder of dough and salt. In addition, take a whole large orange if you want to get a paste pie. All products for the preparation of orange cake should be at room temperature.

In a separate dish, we sift 370 grams of wheat flour. Add there 1 tablespoon (without a hill, that is, under a knife) of a baking powder and a pinch of salt (preferably small grinding) for the balance of taste. Mix that all the ingredients are evenly distributed along the dry mixture. By the way, the dough baking powder can easily be made independently — a detailed recipe here.

In a container for whipping and the future knead of dough for orange cake, we pour 200 grams of sugar to which we add a tablespoon (it turns out from one very large or pair of medium fruits) of the crushed zedra of an orange. The zest is the thinnest layer of the peel of bright orange, which is removed without affecting the white layer (it is it that gives bitterness and can spoil the finished dish with this).

Ripe sugar with an orange zest using a whisk, spoon or fork — thus, most of the essential oils will be released, which will become a natural flavor for cake. Next, add 3 raw chicken eggs (if you have small ones, take 4 pieces).

Beat fragrant sugar with eggs with a mixer at a high speed of about 5-7 minutes or until the mass lights up and increases in volume, and the sugar will completely dissolve. Remember that whipping time depends on the power of your electric assistant and may differ from the recipe specified!

Add 150 grams of natural yogurt to the beaten mass (I use Greek, 2%with fat content), 100 milliliters of freshly squeezed orange juice and 130 milliliters of any vegetable oil without smell (5 grams we leave to lubricate the multicooker bowl). Mix everything until smooth, after which you can introduce a dry mixture from step 2 into the liquid part of the dough.

We quickly knead the dough — as soon as the flour is not visible, we stop interfering (the cupcop dough does not like to be busy with it for a long time).

Lubricate the multicooker bowl with a small amount of refined vegetable oil (just those 5 milliliters). After that, if desired, we lay the orange circles to the bottom (carefully cut a large fruit in advance).

Pour the dough for orange cake into the form — it turns out not liquid and not thick. See irregularities on the surface? So they keep their shape and do not spread.

We prepare our fragrant pie on baking mode for 1 hour. Remember that, depending on the model (and means power) of the multicooker, the time of cooking the baking may differ in one direction or another.

We leave the finished orange cake for 5 minutes in the bowl a little cool, and then take it out using an insert for cooking. Let us completely cool and you can enjoy. My home, seeing the color of the oranges, began to shout that they were burned, but it was not so — citrus slices were simply caramelized, but did not burn (that is, they are not bitter to taste).

Before serving, at will sprinkle the finished orange cupcake prepared in a slow cooker, powdered sugar, cut with portioned pieces and serve. Polynochka, thank you very much for this delicious and fragrant order — I hope it will definitely come in handy. Prepare for health, friends, and pleasant to you appetite!