Ma recette de cake moelleux à l’orange

Ingredients

• 200 g White Granulated Sugar (for cake batter)
• 4 pcs Eggs (large, room temperature)
• 1 orange Orange Zest (zest of one organic orange, finely grated)
• 2 tbsp Orange Juice (freshly squeezed, divided (2 tbsp for batter, 1 tbsp for glaze))
• 100 ml Vegetable Oil (grape seed or sunflower) (neutral‑flavored oil)
• 1 tsp Baking Powder (chemical leavening)
• 200 g All-Purpose Flour (sifted)
• 100 g Almond Powder (finely ground almonds (almond flour))
• 1 pinch Fleur de Sel (optional, enhances flavor)
• 10 g Unsalted Butter (small dot in the centre of the pan to prevent a dome)
• 100 g Powdered Sugar (for the glaze)
• 1 tbsp Orange Juice (for glaze) (fresh, to thin the glaze)
• 1 tbsp Orange Zest (garnish) (optional, sprinkled on top of glaze)

Instructions

1. Prepare Ingredients & Preheat Oven

   Preheat the oven to 180°C. Zest one orange, set aside the zest, and squeeze the orange to obtain fresh juice. Grease the 20 cm cake pan with a thin dot of butter and line with parchment if desired.

   Time: PT10M

   Temperature: 180°C

2. Whisk Sugar, Eggs and Zest

   In a mixing bowl, whisk the white sugar, the 4 eggs and the orange zest together until the mixture becomes thick, pale and mousse‑like.

   Time: PT5M

3. Incorporate Oil

   Slowly drizzle the vegetable oil into the mousse while continuing to whisk until fully incorporated.

   Time: PT2M

4. Sift Dry Ingredients

   Sift the all‑purpose flour, baking powder and almond powder together into a separate bowl, then add a pinch of fleur de sel.

   Time: PT2M

5. Combine Wet and Dry Mixtures

   Fold the sifted dry ingredients into the wet mixture using a rubber spatula (Maryse) until just combined and the batter is smooth.

   Time: PT3M

6. Transfer to Pan

   Pour the batter into the prepared cake pan. Place a tiny dot of butter in the centre of the batter – this prevents the cake from forming a dome while baking.

   Time: PT2M

7. Bake the Cake

   Bake for 35 minutes, or until a skewer inserted into the centre comes out clean and the top is lightly golden.

   Time: PT35M

   Temperature: 180°C

8. Cool & Demould

   Allow the cake to cool in the pan for about 10 minutes, then gently run a knife around the edges and turn it out onto a cooling rack to cool completely.

   Time: PT10M

9. Prepare the Orange Glaze

   In a small saucepan, whisk together the powdered sugar and 1 tbsp fresh orange juice until smooth and glossy. Warm gently for 1‑2 minutes if the glaze is too thick.

   Time: PT5M

10. Glaze the Cake

    Pour the orange glaze over the completely cooled cake, allowing it to drip down the sides. Sprinkle the remaining orange zest on top for extra fragrance.

    Time: PT3M

11. Set & Serve

    Let the glaze set for about 10 minutes, then slice the cake and serve.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g