Thursday, May 20, 2010


This is a cake that is too simple to bake. You just use a bowl and a fouet to prepare it. It's soft, perfumed with orange zest and the fruit pieces make it colorful and moist. Wanna thank someone but don't know how? Sometimes a cake made with affection means more than expensive gifts.

250g flour
150g sugar
1/2 tsp salt
1 tbsp baking powder
Zest of 2 oranges
75ml canola oil
1 large egg
75ml milk
1 cup chopped cherry and blackberry, fresh or frozen

Preheat the oven to 350˚F.
In a bowl, whisk well the flour, sugar, salt, baking powder and orange zest. Add oil, egg and milk and whisk gently just until is smooth, do not overmix. Divide the batter into two 20x7cm aluminum disposable pan, leaving about 2 fingers under the border. Divide the cherries and blackberries into both cakes, pressing gently in the batter. Bake for about 25 minutes. Let cool over a rack.

Cook's tip: You can use blueberries, strawberries, blackberries, cherries, cranberries.
You can use orange juice instead the milk.

Yield: 2 20x7cm cakes.

Recipe adapted from here.

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