Orange Cake

A bright yellow, dense, and moist crumb with a powerful citrus aroma. The surface is slightly sticky and glossy after being soaked in fresh orange juice.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 468
• Protein: 7 g
• Carbs: 56 g
• Fat: 23 g

Ingredients

• 1.3 piece Citrus sinensis (L.) Osbeck ( zested and juiced )
• 66.7 ml Orange juice ( fresh )
• 133.3 g Wheat flour ( sifted )
• 100 g White sugar ( granulated )
• 100 g Minimum butter sweet ( softened )
• 2 piece Egg ( whole )
• 0.7 tsp Baking powder ( mixed with flour )
• 0.7 pinch Fleur de sel ( plain )

Instructions

1. Citrus preparation

   Finely grate the orange zest into a bowl. Squeeze the fruit to get the juice. The zest must be very fine to blend into the batter.

2. Whisk eggs

   Whisk the eggs with white sugar and sea salt until the mixture doubles in volume and becomes frothy.

3. Add butter and zest

   Add the softened unsalted butter. Mix vigorously to obtain a smooth texture without any lumps of fat.

4. Dry ingredients

   Sift the wheat flour and baking powder. Fold in gently with a spatula so the batter doesn't collapse. Add the zest 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 and the edges slightly pull away from the tin.

6. Soaking

   As soon as it leaves the oven, prick the warm cake with a fork and pour the cold orange juice over the entire surface. It should absorb everything.

Chef's tips

• Use organic oranges as we are using the zest.
• Soaking should be done on a hot cake with cold juice for maximum absorption.
• Do not overwork the batter after adding the flour to keep it tender.

Storage

Keep for 3 days at room temperature under wrap or a cake dome to maintain its moisture.