Slow Cooker Orange Pie – Recipe for Topping and Layering with Step-by-Step Photos

A bright orange charlotte is just what you need to lift your spirits on a gloomy day. If the sun isn't shining, you can simply bake one. This sunny orange pie will give you warmth and a heavenly citrus delight.

Nutritional value per serving

372.4 kcal

Proteins: 6.9 g
Fats: 19 g
Carbohydrates: 43.5 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 10 minutes
Time in the kitchen: 10 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 4

Recipe with step-by-step photos

Orange pie in a slow cooker

Ingredients

Servings

Egg C1

4 pcs
Sugar

170 G
Flour

150 G
Orange

2 pcs
Vanillin

1 tsp
Salt

1 pinch
Baking powder

1 tsp

Preparation

Step 1

Beat the eggs with sugar and salt, first at medium speed, then at high speed until the airy white mass triples in volume.

Step 2

Add sifted flour, baking powder, and vanilla. Mix quickly with a mixer until a smooth, lump-free dough forms.

Step 3

Place the grated orange zest in a bowl and stir from bottom to top.

Step 4

Add the diced orange, without the peel or seeds. Stir until the citrus pieces are evenly distributed throughout the dough.

Step 5

Grease the multicooker bowl with refined sunflower oil and pour the batter into it. Smooth the surface with a spatula and cook on the "Bake" setting for 50-60 minutes.

Step 6

Leave the charlotte in the bowl for 5-10 minutes so that as it cools it begins to move away from the sides of the bowl, and only then remove it.

Step 7

The orange pie is ready. It will be even fluffier and more tender in the slow cooker than in the oven.

Temperature conditions

The base of the orange charlotte is a classic dry sponge cake. No baking powder is added, as the egg whites already retain a sufficient amount of air, which expands in the heat and creates the airy texture of the cake. However, this effect can only be achieved with warm eggs. Therefore, be sure to remove them from the refrigerator 40 minutes before cooking.

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