Orange and Red Berries Cake

Ingredients

• 2 unités Oranges (zest and juice)
• 240 g All-purpose flour (sift before use)
• 240 g Granulated sugar
• 4 unités Eggs (large, at room temperature)
• 150 g Unsalted butter (softened, not melted)
• 1 cuillère à café Baking powder
• 125 g Mixed red berries (strawberries, raspberries, blueberries) (fresh or frozen, thawed)
• 3 cuillères à soupe Sugar for the syrup (about 45 g)

Instructions

1. Zest and squeeze the oranges

   Finely grate the zest of two oranges, avoiding the white part. Then squeeze the oranges to collect the juice.

   Time: PT5M

2. Soften the butter

   Leave the butter at room temperature until it is pliable but not melted.

   Time: PT5M

3. Cream the butter and sugar

   In the bowl, whisk the softened butter with the granulated sugar until you obtain a pale and airy mixture.

   Time: PT5M

4. Incorporate the eggs

   Add the eggs two at a time, beating well between each addition so the batter remains homogeneous.

   Time: PT2M

5. Add baking powder, zest and flour

   Fold in the baking powder, the reserved orange zest, and the sifted flour. Mix gently with the spatula.

   Time: PT3M

6. Pour the orange juice

   Add the orange juice gradually while mixing until you obtain a smooth batter.

   Time: PT2M

7. Prepare the pan and add the fruit

   Line the pan with parchment paper, pour in the batter and sprinkle the red berries over the top.

   Time: PT2M

8. Bake

   Bake the cake at 180°C for 35 minutes. Check doneness by inserting a skewer: it should come out dry.

   Time: PT35M

   Temperature: 180°C

9. Prepare the orange syrup

   In a small saucepan, combine the remaining orange juice, the reserved zest and the sugar. Cook over medium heat for 4 minutes until slightly thickened.

   Time: PT4M

10. Drizzle the cake with syrup

    Remove the cake from the oven, lightly pierce it with a fork and pour the hot syrup evenly over the entire surface.

    Time: PT2M

11. Unmold and serve

    Let the cake warm for a few minutes, then unmold and serve it still warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

425

Protein

4 g

Carbohydrates

43 g

Fat

18 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Oranges: Mandarin, Clementine
• Instead of All-purpose flour: Cake flour, Whole wheat flour
• Instead of Granulated sugar: Cane sugar, Coconut sugar
• Instead of Eggs: Organic chicken eggs, Duck eggs
• Instead of Unsalted butter: Margarine, Nut butter
• Instead of Baking powder: Baking soda + vinegar
• Instead of Mixed red berries (strawberries, raspberries, blueberries): Frozen red berries, Red berry compote
• Instead of Sugar for the syrup: Honey, Maple syrup

Equipment Needed

• Fine zester or grater
• Citrus press or fork
• Mixing bowl
• Whisk (or electric mixer)
• Small saucepan
• 20 cm cake pan
• Parchment paper
• Oven
• Spatula or wooden spoon (optional)

Critical Steps — Do Not Skip

• Zest the oranges without reaching the bitter white part
• Bake the cake: check doneness with a skewer
• Prepare the syrup without burning it
• Drizzle the cake immediately after baking for good absorption

Chef Tips from the Video

• Use organic oranges for a more pronounced aroma.
• Add a pinch of salt to the batter to balance the sweetness.
• For extra glaze, mix powdered sugar with a little orange juice.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days in the refrigerator.

Freezer: Wrap tightly and freeze up to 1 month.

Room temperature: At room temperature, the cake stays fresh for 1 day.

Make-Ahead Tips

• The cake can be baked the day before; gently reheat before serving.
• Prepare the syrup ahead of time and keep it refrigerated, reheat before drizzling.