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

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Coconut sugar
• Instead of Almond Flour: Ground almonds
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Orange Zest: Lemon zest
• Instead of Fresh Orange Juice: Store‑bought orange juice (no pulp)
• Instead of Orange Marmalade: Apricot jam
• Instead of Additional Sugar for Syrup: Honey (adjust amount)

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Whisk
• Microplane Zester
• Citrus Juicer
• Saucepan
• Silicone Savarin Mold (12‑cup)
• Pastry Brush
• Spatula
• Fine Mesh Sieve
• Measuring Cups and Spoons
• Oven

Critical Steps — Do Not Skip

• Ensuring the butter does not grain when cold orange juice is added
• Whipping egg whites to stiff peaks in a clean bowl
• Folding the egg whites gently to retain air
• Using a silicone savarin mold so no greasing is required
• Brushing the cakes while hot with warm syrup for optimal absorption

Chef Tips from the Video

• Use organic, unwaxed oranges for the best zest flavor.
• If you don’t have a silicone savarin mold, grease a metal one heavily with butter and dust with flour.
• For extra shine, glaze the finished cakes with a thin layer of melted apricot jam.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze individually wrapped for up to 1 month; thaw at room temperature before serving.

Room temperature: Can sit at room temperature for up to 1 day if covered.

Make-Ahead Tips

• Bake the cakes a day ahead and store them unfilled; brush with syrup and add marmalade just before serving.
• The orange syrup can be prepared up to 2 days in advance and reheated gently.

Frequently Asked Questions