Orange muffin in a slow cooker

Delicate, fluffy, tasty and fragrant orange cake is a suitable pastry for a cozy autumn tea party with your family. When it's damp and rainy outside, be sure to bake this fragrant sunny cake with homemade - the mood will immediately improve, I promise!

A couple of tips for preparing oranges for these baked goods. Wash the fruits very, very carefully, put them in a saucepan with boiling water and keep there for a couple of minutes. What is it for? The fact is that today almost all fruits are processed with wax to increase the shelf life and we need to get rid of it. I don't know if imported fruits are processed in our country, but it doesn't hurt to be on the safe side. So, the oranges lay in boiling water, we take them out, wipe them dry and let them cool for a minute so as not to burn our hands. Now you can remove the zest and squeeze out the juice (roll the fruit on the table, pressing it with your palm - this will help us get more juice).

Ingredients

• Wheat flour of the highest grade (370 grams)
• SugarSugar (200 grams)
• Natural yoghurtNatural yoghurt (150 grams)
• Chicken eggs(3 pieces)
• Vegetable oilVegetable oil(135 milliliters)
• Orange juice orange juice (100 milliliters)
• Orange orange (1 piece)
• Orange peel (1 tablespoon)
• Baking dough (1 tablespoon)
• Cooking Salt Cooking Salt (1 pinch)

Directions

1. To prepare a fragrant, tasty and beautiful orange cake, we need the following products: premium wheat flour, granulated sugar, refined vegetable (I have sunflower) oil, natural yogurt (can be replaced with sour cream or fatty kefir), medium-sized chicken eggs (45-50 grams each), freshly squeezed orange juice and orange peel, baking powder and salt. Alternatively, use a whole large orange for a flip-flop pie. All orange muffins should be at room temperature.
2. Sift 370 grams of wheat flour into a separate bowl. Add 1 tablespoon (without a slide, that is, under the knife) baking powder and a pinch of salt (preferably finely ground) to balance the taste. Stir so that all ingredients are evenly distributed over the dry mixture.
3. Pour 200 grams of granulated sugar into a container for whipping and future kneading of dough for an orange cake, to which we add a tablespoon (obtained from one very large or a couple of medium fruits) of chopped orange peel. The zest is the thinnest layer of the peel of a bright orange color, which is removed without affecting the white layer (it is this that gives the bitterness and can thus spoil the finished dish).
4. Grind the sugar and orange peel with a whisk, spoon or fork - this will release most of the essential oils, which will become a natural flavor for the cake. Next, add 3 raw chicken eggs (if you have small ones, take 4 pieces).
5. Beat the flavored sugar with eggs with a mixer at high speed for about 5-7 minutes, or until the mass brightens and increases in volume, and the sugar is completely dissolved. Remember that the whipping time depends on the power of your electric assistant and may differ from the one indicated in the recipe!
6. Add 150 grams of natural yogurt to the whipped mass (I use Greek, 2% fat), 100 milliliters of freshly squeezed orange juice and 130 milliliters of any odorless vegetable oil (we will leave 5 grams for greasing the multicooker bowl). Stir everything until smooth, after which you can add the dry mixture from step 2 to the liquid part of the dough.
7. Quickly knead the dough - as soon as the flour is not visible, we stop stirring (muffin dough does not like to be fiddled with for a long time).
8. Lubricate the multicooker bowl with a small amount of refined vegetable oil (just those 5 milliliters). After that, if desired, we put orange circles on the bottom (carefully cut the large fruit beforehand).
9. Pour the orange cake dough into a mold - it turns out not liquid and not thick. Do you see irregularities on the surface? So they keep their shape and do not spread.
10. We cook our fragrant cake on the Baking mode for 1 hour. Remember that depending on the model (and therefore the power) of the multicooker, the baking time may differ.
11. Leave the finished orange muffin in the bowl for 5 minutes to cool slightly, and then remove it using the insert for steam cooking. Let it cool completely and you can enjoy it. When my homemates saw the color of the oranges, they began to shout that they were burnt, but this is not so - the citrus circles simply caramelized, but did not burn (that is, they do not taste bitter).
12. Before serving, if desired, sprinkle the ready-made orange cake, cooked in a multicooker, with powdered sugar, cut into portions and serve. Cook for your health, friends, and bon appetit!