– Butter 15 g: 150 g
– Sugar: 150 g
– Flour: 120 g
– Large eggs: 2
– Icing sugar: 65 g
– Baking powder: 1 sachet
Preheat the oven to 210°C (th. 7). Take the zest from the oranges. Squeeze the fruit and keep the juice aside.
In a saucepan, melt the butter without browning it. Pour it into a salad bowl then add the sugar and whole eggs one at a time.
Incorporate the sifted flour with the yeast, mixing.
Add half the zest and juice, then pour the preparation into a buttered mold.
Cook for 10 min. Lower the temperature to 180°C (term. 6) and continue cooking for 15 minutes. Unmold.
Heat the remaining juice and zest with the icing sugar in a saucepan. Drizzle the syrup over the cake. Serve hot or cold.
Tips and tricks:
Which varieties to choose? For your salads, choose “navel” table oranges, which are seedless and easy to peel. For juices, prefer “dedicated” thin-skinned oranges: blonde “Valencia”, “Salustiana” or “Maltese” and other blood oranges, with rosy and savory juice.
Everything is eaten in the orange. If it’s organic, don’t throw away its bark! Incorporate it into cubes, or dried and powdered into a cake mixture. Unless you slice it thinly in a sugar syrup to make delicious orange sodas