Citrus Cake (orange and lemon)

Ingredients

• 1 piece Organic orange (Whole, blanched 3‑4 min, peel retained)
• 1 piece Organic lemon (Whole, blanched 3‑4 min, seeds removed)
• 150 g Light brown sugar (Unrefined cane sugar)
• 3 units Eggs (Whole, at room temperature)
• 50 ml Sunflower oil (Neutral oil)
• 50 ml Olive oil (Extra virgin oil, adds fruity flavor)
• 200 g All‑purpose flour (Sift before use)
• 1 teaspoon Baking powder
• 1 pinch Fleur de sel (To enhance flavors)

Instructions

1. Blanch the citrus

   Cut the orange and lemon into several wedges, plunge them into a pot of boiling water for 3 to 4 minutes, then drain and let cool.

   Time: PT4M

2. Mix sugar and eggs

   In the large bowl, pour the light brown sugar then add the three eggs. Whisk vigorously until you obtain a fluffy, pale mixture.

   Time: PT5M

3. Incorporate the oils

   Add the sunflower oil and olive oil to the sugar‑egg mixture, then mix gently to homogenize.

   Time: PT1M

4. Prepare the citrus purée

   Remove the seeds and excess white pith from the blanched citrus, then place the whole fruits (peel included) in the blender. Blend until you obtain a smooth purée without chunks.

   Time: PT3M

5. Add the purée to the liquids

   Pour the citrus purée into the bowl containing the sugar‑egg‑oil mixture, add a pinch of fleur de sel and mix quickly.

   Time: PT1M

6. Incorporate the dry ingredients

   Sift the baking powder and flour over the bowl, then gently fold in with a spatula, avoiding over‑mixing the batter.

   Time: PT3M

7. Pour into the pan

   Lightly grease the cake pan and pour the batter in evenly.

   Time: PT2M

8. Bake

   Bake the cake for 45 minutes at 180°C. Check doneness by inserting a knife tip: it should come out dry.

   Time: PT45M

   Temperature: 180°C

9. Cool and serve

   Let the cake cool in the pan for 10 minutes, then unmold onto a rack and let cool completely before slicing.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Organic orange: Blood orange, Mandarin
• Instead of Organic lemon: Key lime, Lime
• Instead of Light brown sugar: Coconut sugar, Whole cane sugar
• Instead of Eggs: Apple sauce puree (as binder)
• Instead of Sunflower oil: Canola oil
• Instead of Olive oil: Grape seed oil
• Instead of All‑purpose flour: Whole wheat flour, Gluten‑free flour
• Instead of Baking powder: Homemade leavening powder (baking soda + cream of tartar)
• Instead of Fleur de sel: Sea salt

Equipment Needed

• Blender
• Large mixing bowl
• Whisk
• Saucepan
• Chef's knife
• Cutting board
• Sieve or fine strainer
• Cake pan (22 cm x 8 cm)
• Oven
• Silicone spatula
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Blanch the citrus to remove bitterness.
• Blend the whole citrus to obtain a smooth purée.
• Do not over‑mix the batter after adding the flour.

Chef Tips from the Video

• Use a blood orange for a reddish color and a more intense flavor.
• Add an extra orange zest (unblanched) to boost the aroma.
• A drizzle of honey on top before baking gives a nice shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap the cake in portions and freeze up to 2 months.

Room temperature: At room temperature, the cake keeps for only 1 day.

Make-Ahead Tips

• Prepare the citrus purée the day before and keep it refrigerated.
• The cake tastes better the next day, when it has had time to develop the flavors.