Yet another cake! Again and again, but who doesn’t love a generous slice (or two) of cake for breakfast, especially during the weekend with a good hot coffee. I like this cake, it’s simple, tasty, fragrant and zesty!
This cake is inspired by two famous French Patissiers; Christophe Felder & Camille Lesecq. The original recipe is a Lemon Cake, but as there were no more lemons, I used oranges, and also reduced the quantity of sugar.
Serves: 8/10 slices
- 200g of flour (all purpose/plain flour)
- 4g of baking powder
- A pinch of salt
- 4 eggs
- 180g of caster sugar
- 100g of light cream
- Zest of 2 oranges
- 1 1/2 teaspoon of pure orange extract
- 80g of melted butter
- Icing sugar
- 150g of apricot jam for glazing
- Confit orange (orange confites)
- Preheat the oven to 180C degrees.
- Grease and flour a loaf cake pan (mine is 25/9.5 centimeters).
- In a large bowl beat the 4 eggs and the sugar with an electric mixer until it becomes light and creamy.
- Add the orange zest, the pure orange extract, the pinch of salt and the cream.
- Continue to whisk.
- Pour the flour and the baking powder.
- Finally, pour the butter and whisk gently.
- Pour the mixture into the loaf cake and bake for 50 minutes (more or less depending on the oven) or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven.
- Allow cooling for 30 minutes.
- Transfer the cake to a serving plate.
- Heat the apricot jam inside a small pan over a low heat until it melts.
- Brush the top of the cake with the melted apricot-jam.
- Decorate with some confit oranges and dust with icing sugar.
Serve with a good coffee, to balance the sweetness of the cake!
PS: For the confit orange, it is the same process than orangettes, except don’t crystallize them and don’t set aside for 24 hours.