Moist Citrus Cake

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.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 466
• Protein: 7 g
• Carbs: 55 g
• Fat: 23 g

Ingredients

• 1.3 piece Citrus sinensis (L.) Osbeck ( zested and juiced )
• 0.7 piece Citrus limon (L.) Burm. f. ( zested and juiced )
• 2 piece Egg ( whole )
• 100 g White sugar
• 100 g Minimum butter sweet ( melted )
• 133.3 g Wheat flour ( sifted )
• 6.7 g Baking powder
• 0.7 pinch Fleur de sel

Instructions

1. Citrus prep

   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. Whisking

   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. Adding fat

   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. Dry ingredients

   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. Baking

   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. Soaking

   While the cake is hot, prick the surface with a fork. Pour over the remaining mixed citrus juices. The liquid must be completely absorbed.

Chef's tips

• 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.

Storage

Keep for 3 days at room temperature, wrapped in a cloth or under a cake dome to maintain its moisture.