Intense Orange Cake by Chef Hervé
Orange cakes are always quite amazing. Since I have discovered this recipe I fell in love with its unique texture, and of course too unique to pass.
Chef Hervé Palmieri AKA “Hervé Cuisine” (@hervecuisine) has put this wonderful recipe together (originally made with lemon) during the Confinement and, it has been my favorite since then. Click HERE to access his recipe!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Intense Orange Cake by Chef Hervé
Equipment
Ingredients
- 9 Tbsp (125 g) butter (Softened, At Room Temperature)
- 1/2 cup (100 g) sugar
- 2 Tbsp (25 g) sugar
- 2 eggs
- 1 Orange (Zest & Juice)
- 1 cup (125 g) flour (sifted)
- 2 1/2 tsp (12 g) baking powder
- 1/8 tsp (0.75 g) Sea Salt
Instructions
- Preheat oven to 350F/180C.
- In a mixing bowl, cream the Butter and Sugar together until light and fluffy (About 3 minutes – Medium Speed).
- Add the eggs one at a time. Make sure to beat 30 seconds in between to ensure the egg is well incorporated.
- Grate the orange zest and using the citrus press, collect the orange juice. Incorporate them directly to your preparation.
- Using a spatula gently fold the flour, baking powder and Salt. Do not over mix.
- Place your Daisy Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Gently pour your preparation into the Flexipan® with a spatula.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20min)
- Once your Orange Cake is out of the oven, let it cool down for about 10min. Then, unmold, serve and enjoy! Enjoy & Bon appétit!
Video
Special Notes
Nutrition
