Dessert, Sweet treats, Tea time

Orange cake : French pastry recipe

Orange cake

Even if we can find orange throughout the year, I consider it as an end-of-year fruit. In December, I love preparing orange-based recipes: orange cake, orange pie, orange duck (a famous French specialty). I also enjoy very much special Christmas warm squeezed orange juice! Prepared with cinnamon it smells deliciously Christmas. But let’s start with some very easy recipe: orange cake!

Orange cakes are really good options at teatime or as a dessert at the end of a dinner: it’s deliciously melting and orange flavours explode on the palate: a guarantee of success for your guests!

I have selected for you two recipes coming from famous French chefs: Jean-François Piège (this recipe comes from his grand mother so don’t worry it’s very easy!) and Pierre Hermé. I also give you the very traditional orange cake that every French mother may prepare at home. But be sure all these three recipes are really very easy to prepare!

For preparing these cakes, we use as well the juice and the zest of the orange. So I strongly recommend using organic fruits. It’s safer. You will have the taste without the chimical residues.

Orange cake recipe from Jean-François Piège

For 8 slices

Timing

  • Preparation: 20 min
  • Baking: 20 min
  • Total: 40 min

Ingredients

  • 1 orange (preferably organic)
  • 2 eggs
  • 4.23 oz (120g) unsalted room temperature butter
  • 4.23 oz (120g) caster sugar + 1 table spoon
  • 4.23 oz (120g) flour
  • 1/2 package baking powder

Instructions

  • Preheat oven to 350°F (180°C)
  • Butter a round cake mould and pour sugar on all its surface. Remove the surplus
  • Prepare zests with 1 orange (don’t forget to wash it before)
  • Squeeze the juice of 1 orange
  • Combine together the remaining butter, the orange zests, the orange juice, the sugar, the baking powder, the flour and the eggs until you get an homogeneous texture
  • Pour into the mould (thickness should be about 0.8 inches or 2 cm) and bake for about 20 minutes
  • Let cool
  • Enjoy!

Orange cake recipe from Pierre Hermé

For 8 slices

Timing

  • Preparation: 20 min
  • Baking: 60 min
  • Total: 80 min

Ingredients

  • 2 oranges (preferably organic)
  • 3 eggs
  • 2.47 oz (70g) unsalted room temperature butter
  • 7.05 oz (200g) caster sugar + 2.82 oz (80g) for the syrup
  • 6.70 oz (190g) flour
  • 3.35 oz (95g) cream
  • 1/2 package baking powder
  • 1 pinch of salt

Instructions

  • Preheat oven to 320°F (160°C)
  • Butter a rectangular cake mould
  • Prepare zests of 2 oranges (don’t forget to wash them before) and combine them with the sugar (7.05 oz or 200g)
  • Add the eggs, the cream, the pinch of salt and whisk this preparation till getting a smooth texture
  • Add the flour and the baking powder and then the butter. Mix well
  • Pour into the mould and bake for about 60 minutes
  • In the meantime, prepare the syrup: squeeze the juice of 2 oranges and mix with 2.82 oz (80g) caster sugar. Boil this mixture into a pan and let thicken for about 15 minutes at medium heat. Let cool
  • Once the cake is cooked, remove it from oven and immediatly prick it with a toothpick
  • Baste it with the syrup till it’s perfectly soaked
  • Let cool the cake and unmould
  • Enjoy!

Orange cake recipe from French mums  😃

For 6 slices

Timing

  • Preparation: 20 min
  • Baking: 40 min
  • Total: 1 hour

Ingredients

  • 2 oranges (preferably organic)
  • 2 eggs
  • 4.23 oz (120g) unsalted room temperature butter
  • 4.23 oz (120g) caster sugar + 3.53 oz (100g) for the syrup
  • 4.23 oz (120g) flour
  • 1/2 package baking powder

Instructions

  • Preheat oven to 350°F (180°C)
  • Butter a rectangular cake mould
  • Prepare zests of 1 orange (don’t forget to wash it before) and combine it with the sugar and the butter till getting a smooth texture
  • Add the eggs, the flour and the baking powder. Mix well
  • Pour into the mould and bake for about 40 to 50 minutes
  • In the meantime, prepare the syrup: squeeze the juice of 2 oranges and mix with the caster sugar. Wait for ten minutes.
  • Once the cake is cooked, remove it from oven and unmould it
  • Baste it with the syrup till it’s perfectly soaked
  • Let cool the cake
  • Serve cold and enjoy!

Orange cake wine pairing

  • Gewurtzraminer
  • Champagne

You enjoyed recipes from Pierre Hermé? Try also his famous Chocolate mousse

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