•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Orange Cake Recipe
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!
Cook Time 75 minutes
Servings
Ingredients
Cake
Orange sauce
Cook Time 75 minutes
Servings
Ingredients
Cake
Orange sauce
Instructions
  1. Turn the oven to warm up to 160 degrees. Prepare the cake pan: lightly oil and sprinkle with flour.
    Turn the oven to warm up to 160 degrees.
Prepare the cake pan: lightly oil and sprinkle with flour.
  2. Beat the eggs with 200 g of sugar until light fluffy mass. Add the zest of two oranges.
    Beat the eggs with 200 g of sugar until light fluffy mass. Add the zest of two oranges.
  3. Pour in the cream, add salt and continue whipping for another 1-2 minutes.
    Pour in the cream, add salt and continue whipping for another 1-2 minutes.
  4. Sift flour with baking powder and add to egg mixture. Stir until smooth.
    Sift flour with baking powder and add to egg mixture. Stir until smooth.
  5. Add the pre-melted but not hot butter and mix thoroughly.
    Add the pre-melted but not hot butter and mix thoroughly.
  6. Put the dough in a prepared form and bake in a preheated oven for about 60 minutes. In any case, stay in your oven.
    Put the dough in a prepared form and bake in a preheated oven for about 60 minutes. In any case, stay in your oven.
  7. 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.
    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.
  8. 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.
    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.
  9. Pour the sauce over the still hot cake and let it infuse and cool completely.
    Pour the sauce over the still hot cake and let it infuse and cool completely.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of