Orange Cake
Ingredients
- 1.3 pcCitrus sinensis (L.) Osbeck (zested and juiced)
- 66.7 mlOrange juice (fresh)
- 133.3 gWheat flour (sifted)
- 100 gWhite sugar (granulated)
- 100 gUnsalted butter (softened)
- 2 pcEgg (whole)
- 0.7 tspBaking powder (mixed with flour)
- 0.7 pinchFleur de sel (plain)
Method
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.
- 1
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 the eggs with white sugar and sea salt until the mixture doubles in volume and becomes frothy.
- 3
Add the softened unsalted butter. Mix vigorously to obtain a smooth texture without any lumps of fat.
- 4
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days at room temperature under wrap or a cake dome to maintain its moisture.
