BEER AND ORANGE CAKE

BEER AND ORANGE CAKE
• 100 g de raisins secs
• 200 ml de bière Okult
• 60 g de noix
• 6 blancs d’œuf
• 450g de sucre brut de canne
• 1 zeste d’orange bio
• 250 g de beurre mou
• 6 jaunes d’œuf
• 1 petite c. à c. de levure chimique
• 1 bonne c. à c. de cannelle
• 300 g de farine
• 6 oranges
Du beurre et un peu de farine pour le moule
Preheat the oven to 180 °C.
Pour 100 ml Okult beer over the raisins in a bowl and leave to soak. Roast the
walnuts on a baking tray or in an ovenproof dish on the top shelf of the oven until
they are evenly browned. Then chop the walnuts finely.
For the meringue, whip the egg whites until stiff, add 300g brown cane sugar and
mix until smooth and glossy. Finally add the orange rind and stir well.
For the cake mixture, beat the butter and 150g brown cane sugar until pale and
creamy. Gradually add the egg yolks. Add the baking powder, cinnamon and flour.
Set your mixer to a slow speed. Gradually add the flour and the rest of the beer to
the mixture. Finally stir in the drained raisins and the chopped walnuts.
Spread the mixture out evenly on a square baking tray, greased. Peel the oranges,
cut them into slices and halve the slices. Arrange the orange slices evenly over the
mixture. Finally, cover the oranges with the meringue.
Bake the cake for about 30 min. until the meringue is golden brown and crisp.
Enjoy !