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