All lovers of citrus pastries recommend to try this delicate cake from Pierre Hermes! Unlike most of the recipes of the master of the French culinary school, in this recipe I was attracted by the simplicity and availability of the necessary ingredients. And the result is very pleased!
Turn the oven to warm up to 160 degrees.
Prepare the cake pan: lightly oil and sprinkle with flour.
Beat the eggs with 200 g of sugar until light fluffy mass. Add the zest of two oranges.
Pour in the cream, add salt and continue whipping for another 1-2 minutes.
Sift flour with baking powder and add to egg mixture. Stir until smooth.
Add the pre-melted but not hot butter and mix thoroughly.
Put the dough in a prepared form and bake in a preheated oven for about 60 minutes. In any case, stay in your oven.
10 minutes before the end of baking the cake, prepare the sauce. To do this, in a small saucepan, mix the juice of 2 oranges, 40 g of sugar and starch. Stir until dissolved sugar and starch, put on fire and bring to a boil. Remove from heat and allow to cool slightly.
Check the readiness of the cake with a wooden stick. And ready cupcake almost immediately remove from the mold. With a toothpick or a thin skewer, make numerous holes on the surface of the cake.
Pour the sauce over the still hot cake and let it infuse and cool completely.