Este bolo de canela é o conforto em forma de fatia. A combinação do aroma quente da canela com o toque exótico do coco e a frescura da laranja resulta num bolo húmido, fofo e absolutamente delicioso. Perfeito para acompanhar um café ou chá a meio da tarde, ou para um pequeno-almoço mais especial.
Ingredientes
- 150g de farinha integral
- 150g de farinha normal
- 100g de côco ralado
- raspa de 1 laranja
- 6 ovos
- 2 colheres de chá de fermento em pó
- 300g de açúcar amarelo
- 1/ chávena de leite
- 1 c.s. de canela em pó
Preparação
- Bata as gemas com o açúcar até obter um creme fofo.
- Bata as claras em separado.
- Ao primeira, junte os ingredientes secos e o leite.
- Incorpore as claras em castelo.
- Leve a forno pré-aquecido a 180ºC durante 35 minutos.
Ready for a slice of pure comfort? You’ll find the English recipe below.
Cinnamon, Coconut & Orange Cake
This wonderfully rustic and aromatic cake is the perfect bake for a cosy afternoon. The warm spice of cinnamon is beautifully complemented by the subtle sweetness of desiccated coconut and the bright, zesty fragrance of fresh orange. Using both wholemeal and plain flour gives the cake a lovely, wholesome texture that’s incredibly moist and tender.
This is a simple yet satisfying cake that fills your kitchen with the most comforting scent as it bakes. The secret to its light and airy crumb is the classic technique of folding in whisked egg whites at the end, which guarantees a beautifully soft texture.
Enjoy a slice on its own with a cup of tea or coffee. For a more decadent dessert, serve it warm with a dusting of icing sugar or a simple lemon glaze to enhance the citrus notes. It’s a versatile cake that’s sure to become a firm favourite.
Ingredients
- 150g wholemeal flour
- 150g plain flour
- 100g desiccated coconut
- Zest of 1 orange
- 6 large eggs, separated
- 2 teaspoons of baking powder
- 300g light brown sugar
- 1/2 cup (120ml) milk
- 1 tbsp ground cinnamon
Method
- Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4). Grease and line a round 23cm (9-inch) cake tin.
- In a large bowl, whisk the egg yolks and the light brown sugar together until the mixture is pale, thick, and fluffy.
- In a separate, scrupulously clean bowl, whisk the egg whites until they form stiff, glossy peaks.
- In another bowl, stir together the wholemeal flour, plain flour, desiccated coconut, orange zest, baking powder, and ground cinnamon.
- Gently fold the dry ingredients and the milk into the yolk and sugar mixture, alternating between the two until just combined. Be careful not to overmix.
- Using a large metal spoon, gently fold the whisked egg whites into the batter in two or three stages, using light, figure-of-eight motions to retain as much air as possible.
- Carefully pour the batter into the prepared cake tin and smooth the top. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean. Let it cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.