Moist Citrus Cake
Ingredients
- 1.3 pcCitrus sinensis (L.) Osbeck (zested and juiced)
- 0.7 pcCitrus limon (L.) Burm. f. (zested and juiced)
- 2 pcEgg (whole)
- 100 gWhite sugar
- 100 gUnsalted butter (melted)
- 133.3 gWheat flour (sifted)
- 6.7 gBaking powder
- 0.7 pinchFleur de sel
Method
A dense and melting crumb, saturated with a citrus syrup that makes the crust glisten. The zesty aroma of orange and lemon fills the room as soon as the oven opens.
- 1
Wash the fruit. Grate the zest from the orange and lemon finely, avoiding the bitter white pith. Squeeze the juices and set aside separately.
- 2
In a bowl, vigorously whisk the eggs and white sugar with a pinch of sea salt. The mixture should double in volume, turn pale, and reach the ribbon stage.
- 3
Melt the butter over low heat. Pour it lukewarm into the egg mixture in a thin stream while mixing gently. Fold in the zests.
- 4
Sift the wheat flour and baking powder. Fold them in using a spatula, lifting the batter to keep the air in. Add 2 tablespoons of orange juice at the end.
- 5
Pour into a buttered tin. Bake at 180°C. The cake is ready when a knife blade comes out clean but hot, and the edges slightly pull away from the sides.
- 6
While the cake is hot, prick the surface with a fork. Pour over the remaining mixed citrus juices. The liquid must be completely absorbed.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter after adding the flour to keep it supple.
- Soak the cake as soon as it comes out of the oven, while it's still piping hot, for maximum syrup absorption.
How long does this dish keep?
Keep for 3 days at room temperature, wrapped in a cloth or under a cake dome to maintain its moisture.
