Sea buckthorn cake

Sea buckthorn berries are difficult to widely use in cooking because of the seeds, unlike sea buckthorn juice - it is great as an additive to muffin dough. Sea buckthorn cake turns out rosy and appetizing.

Ingredients

• Sea buckthorn fresh - 200 g
• Lemon juice - 25 ml
• Lemon peel - 10 g
• Orange juice - 30 ml
• Orange peel - 20 g
• Eggs - about 320 g (6 pcs.)
• Butter - 260 g
• Wheat flour (highest grade) - 370 g
• Sugar - 265 g
• Powdered sugar - 35 g
• Salt - 4 g
• Baking powder - 16 g

Directions

1. Beat eggs at room temperature with a mixer at minimum speed, together with granulated sugar, until white (at least 7 minutes).
2. Melt the butter, cool - add to the beaten egg mixture, beat a couple of times.
3. Sift flour, mix with baking powder, salt.
4. Grate orange and lemon zest.
5. Add the zest to the flour, mix everything
6. We wash the sea buckthorn, squeeze the juice through a metal sieve. You should get about 70 ml.
7. Add 40 ml of sea buckthorn juice to the egg-oil mixture, use the rest for impregnation.
8. Mix the two parts of the dough, beat with a mixer for 3 minutes. to the consistency of thick cream.
9. Pour into a baking dish (a 32x13.5x7 cm form was used - length / width / height). If the coating is non-stick, additional oiling is not necessary.
10. We bake in an oven preheated to 160 degrees, the mode is only hot blowing, at the lower level - about 45-50 minutes.
11. Remove the sea buckthorn cake from the mold immediately.
12. For impregnation, we take the remaining sea buckthorn juice, mix with pomace from a quarter of a lemon, an orange. We make a small puncture in the center with a tube.
13. With a brush, gently grease the middle, as well as all sides of the cake. We let it brew, cool down.
14. Decorate the cake with powdered sugar.
15. Sea buckthorn cake is ready, we invite you to the table!