Recette de moelleux à l'orange faciles et moelleux 🍊🧡

Ingredients

• 120 g Unsalted Butter (softened, room temperature)
• 120 g Granulated Sugar (divided, 100 g for batter, 20 g for syrup)
• 3 Eggs (large, separated yolks and whites)
• 100 g Almond Flour (finely ground, sifted)
• 80 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder (sifted with dry ingredients)
• 3 Orange Zest (zest of 3 medium organic oranges)
• 120 ml Fresh Orange Juice (juice of 3 small oranges, warmed slightly if cold)
• 150 g Orange Marmalade (for filling the cake cavities)
• 20 g Additional Sugar for Syrup (mixed with orange juice for glaze)

Instructions

1. Cream Butter and Sugar

   In a mixing bowl, beat the softened butter with 100 g of granulated sugar until light and fluffy, about 2–3 minutes.

   Time: PT5M

2. Separate Eggs

   Separate the eggs, placing the yolks in a small bowl and the whites in a clean, dry bowl. Set the whites aside for later.

   Time: PT2M

3. Add Egg Yolks

   Add the three egg yolks to the butter‑sugar mixture and beat until fully incorporated.

   Time: PT2M

4. Zest the Oranges

   Using a microplane, zest three medium organic oranges, avoiding the white pith. Set the zest aside.

   Time: PT3M

5. Juice the Oranges

   Juice the same oranges (or additional if needed) to obtain about 120 ml of fresh juice. If the juice is cold, warm it gently in a saucepan or microwave for 10–15 seconds.

   Time: PT4M

6. Make Orange Syrup

   Combine the warmed orange juice with the remaining 20 g of sugar in the saucepan. Bring to a gentle boil and simmer for 1 minute, then remove from heat.

   Time: PT5M

   Temperature: Medium heat

7. Combine Dry Ingredients

   In a separate bowl, sift together almond flour, all‑purpose flour, and baking powder. Add the dry mixture, orange zest, and the warm orange‑sugar syrup to the butter‑egg yolk batter. Mix until the batter is smooth and homogeneous.

   Time: PT5M

8. Whip Egg Whites

   Using a clean whisk or mixer, beat the egg whites until they form stiff, glossy peaks.

   Time: PT5M

9. Fold Egg Whites Into Batter

   Using a rubber spatula, gently fold the whipped egg whites into the batter in three additions, preserving as much air as possible.

   Time: PT3M

10. Fill the Savarin Molds

    Spoon the batter into the 12‑cup silicone savarin mold, filling each cavity about three‑quarters full.

    Time: PT2M

11. Bake the Cakes

    Place the mold on a baking sheet and bake in a pre‑heated oven at 180°C for 25 minutes, or until a skewer inserted into the center comes out clean.

    Time: PT25M

    Temperature: 180°C

12. Brush with Warm Syrup

    While the cakes are still hot, brush each one generously with the warm orange‑sugar syrup using a pastry brush.

    Time: PT2M

13. Fill with Marmalade

    Using a small spoon or piping bag, fill the hollow center of each cake with a spoonful of orange marmalade.

    Time: PT3M

14. Cool and Serve

    Allow the cakes to cool on a wire rack for 5 minutes before serving. They can be enjoyed warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g