Ma recette de cake moelleux à l’orange
Ma recette de cake moelleux à l’orange is a easy French recipe that serves 8. 250 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 32 min | Cook: 35 min | Total: 1 hr 22 min
Cost: $29.06 total, $3.63 per serving
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
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
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
Incorporate Oil
Slowly drizzle the vegetable oil into the mousse while continuing to whisk until fully incorporated.
Time: PT2M
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
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
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Eggs, Almonds, Gluten
Ingredient Substitutions
- Instead of White Granulated Sugar: Brown Sugar
- Instead of Vegetable Oil (grape seed or sunflower): Canola Oil
- Instead of All-Purpose Flour: Cake flour
- Instead of Almond Powder: Ground hazelnuts
- Instead of Fleur de Sel: Sea salt
Equipment Needed
- Mixing Bowl
- Whisk
- Rubber Spatula (Maryse)
- Fine Mesh Sieve
- 20 cm (8‑inch) Cake Pan
- Oven
- Cooling Rack
- Small Saucepan
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Whisking the sugar, eggs and orange zest until a thick mousse forms
- Folding the dry ingredients just until combined to keep the cake light
- Adding the butter dot in the centre of the batter to prevent a dome
Chef Tips from the Video
- Use organic oranges for the best aroma and flavor.
- Room‑temperature eggs incorporate air more easily, giving a lighter crumb.
- Sift the almond powder together with the flour to avoid pockets of dry almond.
Troubleshooting
Cake is dense and heavy
Do not over‑mix after adding the flour; ensure the egg‑sugar mixture is fully mousse‑like before folding.
Glaze cracks or becomes grainy
Sift the powdered sugar and add orange juice gradually; if too thick, warm gently and whisk until smooth.
Cake forms a dome
Place a small dot of butter in the centre of the batter as described, and bake at the correct temperature.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Wrap tightly and freeze for up to 2 months
Room temperature: Can sit at room temperature for 1 day if covered
Make-Ahead Tips
- Bake the cake a day ahead and keep it wrapped; add the glaze just before serving.
- Glaze can be prepared up to 2 hours in advance and kept covered at room temperature.
Frequently Asked Questions
What is the cultural significance and history of Orange Almond Cake in French cuisine?
Orange cake, often called "gâteau à l'orange," has been a classic French patisserie since the early 20th century, celebrating the abundant citrus harvests of the Mediterranean. Adding almond flour reflects the French tradition of incorporating nuts for texture and richness, especially in regional cakes from Provence.
What are the traditional regional variations of orange cake in French cuisine?
In Provence, the cake may include orange blossom water and a drizzle of honey, while in the north it is sometimes flavored with Grand Marnier. Some versions replace almond powder with hazelnut flour for a different nutty profile.
How is Orange Almond Cake traditionally served in France?
It is typically served at tea time or as a light dessert, sliced and accompanied by a cup of black tea or coffee. In some regions it is presented with a dusting of powdered sugar and a few fresh orange segments.
What occasions or celebrations is Orange Almond Cake traditionally associated with in French culture?
Orange cake is popular for spring gatherings, Easter brunches, and family picnics because its bright citrus flavor symbolizes renewal. It is also a favorite for birthday celebrations in many French households.
What makes Orange Almond Cake special or unique in French pastry tradition?
The combination of airy orange‑zest mousse, almond flour for a tender crumb, and a glossy citrus glaze creates a balance of lightness and richness that is characteristic of refined French baking while remaining simple enough for home cooks.
What are the most common mistakes to avoid when making Orange Almond Cake at home?
Common errors include over‑mixing the batter, which makes the cake dense, and not whisking the eggs and sugar long enough to achieve a mousse texture. Also, forgetting the butter dot can cause the cake to dome.
Why does this Orange Almond Cake recipe use a butter dot in the centre of the batter instead of greasing the whole pan?
The small butter dot creates a localized heat barrier that prevents the centre of the cake from rising too quickly, resulting in a flat, even top rather than a dome, which is especially important for a smooth glaze finish.
Can I make Orange Almond Cake ahead of time and how should I store it?
Yes, bake the cake a day ahead, wrap it tightly in plastic wrap, and store it at room temperature or in the refrigerator. Add the orange glaze just before serving to keep it glossy.
What texture and appearance should I look for when the Orange Almond Cake is done baking?
The cake should be lightly golden on top, spring back when lightly pressed, and a skewer inserted into the centre should come out clean. The crumb should be moist yet airy, and the surface should be smooth for the glaze.
What does the YouTube channel Hervé Cuisine specialize in?
The YouTube channel Hervé Cuisine focuses on approachable French home cooking, offering clear step‑by‑step tutorials for classic pastries, everyday meals, and seasonal dishes with an emphasis on technique and flavor balance.
How does the YouTube channel Hervé Cuisine's approach to French baking differ from other French cooking channels?
Hervé Cuisine emphasizes minimal equipment, clear visual cues, and practical tips such as the butter‑dot technique, making traditional French pastries accessible to cooks without professional kitchens, whereas many other channels assume more specialized tools.
Last updated: August 25, 2026
