Estes queques de laranja são a personificação da simplicidade e do sabor. A sua massa fofa, perfumada com o aroma fresco do sumo de laranja, resulta num bolinho húmido e delicioso, perfeito para alegrar um lanche, um pequeno-almoço ou para acompanhar uma chávena de chá.

Ingredientes

  • 4 ovos
  • 30 ml de óleo
  • 70 ml de sumo de laranja
  • 150 de açúcar amarelo
  • 150g de farinha de trigo
  • 1 colher de chá de fermento químico

Preparação

  1. Separe as gemas das claras e bata as gemas com o açúcar até obter um creme fofo.
  2. Nesta altura junte o óleo, o sumo de laranja, a farinha e o fermento, envolvendo com uma colher de pau.
  3. Junte as claras batidas em castelo, e envolva igualmente com cuidado.
  4. Coloque a massa em forminhas (eu usei de silicone, mas se forem de metal, unte e polvilhe primeiro).
  5. Leve a forno pré-aquecido a 200ºC durante 15 minutos.

For a little burst of sunshine in a cake, here is the English version of this recipe.

Orange Muffins

These light and airy orange muffins are a wonderfully simple treat, bursting with bright, citrus flavour. Their incredible fluffiness comes from a classic baking technique: separating the eggs and folding in the whisked egg whites at the end. This incorporates air into the batter, creating a delicate, tender crumb that is simply irresistible.

The beauty of this recipe lies in its straightforwardness, making it perfect for bakers of all levels. It uses fresh orange juice to provide a natural, zesty taste. For an even more intense citrus punch, you could add the finely grated zest of one orange to the batter along with the juice. This small addition will make the orange flavour sing.

These muffins are perfect for a quick breakfast on the go, a delightful afternoon snack, or as an addition to a lunchbox. They are best enjoyed on the day they are made but can be stored in an airtight container for a day or two. For a finishing touch, consider topping them with a simple orange glaze made from icing sugar and a little more orange juice.

Ingredients

  • 4 eggs
  • 30ml vegetable oil
  • 70ml orange juice
  • 150g light brown sugar
  • 150g plain flour
  • 1 teaspoon baking powder

Method

  1. Separate the egg yolks from the whites. Beat the yolks with the sugar until you have a pale and fluffy cream.
  2. To this mixture, add the oil, orange juice, flour, and baking powder, gently mixing with a wooden spoon or spatula until just combined.
  3. In a separate, clean bowl, whisk the egg whites until they form stiff peaks. Carefully fold the whisked egg whites into the batter.
  4. Spoon the batter into muffin cases (the original recipe used silicone ones, but if you are using a metal muffin tin, be sure to grease and flour it first or use paper liners).
  5. Bake in a preheated oven at 200°C for about 15 minutes, or until golden and a skewer inserted into the centre comes out clean.