Orange and Cranberry Cakes


I recently made myself some breakfast cakes, this time orange and cranberry. It’s buttery, low in sugar and crunchy on the outside, rich and airy on the inside. The flavors of orange peel and butter blend wonderfully with the softness of cranberry. You just have to remember to put the butter in the freezer a little beforehand so that the scones are as successful as possible!

Recipe for eight cakes:

  • 115 g unsalted butter
  • 225gm T55 . flour
  • 1 teaspoon baking powder
  • 25 grams of sugar
  • 1/4 teaspoon salt
  • orange flavor
  • 80 grams of cranberries
  • 170gm fermented milk

First we put the butter cut into 8 mm cubes in the freezer for a good hour. Place the flour, baking powder, sugar, salt, orange peel, and cubed frozen butter in a paper mixer.

Mix until you have a kind of sand, but the butter does not disappear, but reduce it by half. We just want to keep the pieces!

Add cranberries and fermented milk.

Mix again just to lump the dough without insisting at all.

Pour the dough lightly sprinkled with flour into a 16 cm round shape on a baking tray lined with parchment paper. Spread the dough with your fingertips.

Lift the circle and cut the dough into 4 and then into 8. Gently separate the slices and brush the surface with the fermented milk.

Bake for 13-15 minutes in a preheated 195°C oven on rotating heat. The cookies should be well baked.

For consumption during the day, that will be when they are the best!

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