Orange Cake Recipe
We recommend all lovers of citrus pastries to try this delicate pie 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 accessibility of the necessary ingredients. And I am very happy with the result!
Servings
6
Cook Time
75minutes
Servings
6
Cook Time
75minutes
Ingredients
Cake
Orange sauce
Instructions
  1. Preheat the oven to 160 degrees. Prepare a cake pan: lightly brush with butter and sprinkle with flour.
  2. Beat the eggs with 200 g of sugar until a light fluffy mass is formed. Add the zest of two oranges.
  3. Pour in the cream, add salt and continue whipping for another 1-2 minutes.
  4. Sift the flour with baking powder and add to the egg mixture. Stir until smooth.
  5. Add the pre-melted, but not hot butter and mix thoroughly.
  6. Put the dough into the 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 pie, prepare the sauce. To do this, mix the juice of 2 oranges, 40 g of sugar and starch in a small saucepan. Stir until the sugar and starch are completely dissolved, put on fire and bring to a boil. Remove from heat and allow to cool slightly.
  8. Check the readiness of the pie with a wooden stick. And the finished cupcake is almost immediately removed from the mold. Use a toothpick or a thin skewer to make numerous holes on the surface of the cake.
  9. Pour the sauce over the still hot pie and let it brew and cool completely.
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