As usual, the bubbly Camille from Cakes in the City offers us today an (unpublished) recipe that is both gourmet, colorful and ultra-easy to make:fondant orange cakes. Pretty, soft, fluffy, full of character and originality, they will seduce the taste buds of gourmets and put a good mood wherever their tantalizing fragrance emanates. So why not bring a batch back to work to share with our colleagues? (Unless you prefer to keep them just for yourself… hum hum…)
For 8 cakes
175g flour
175g + 100g sugar
3 eggs
50g soft butter
4 oranges
1/2 sachet of yeast
For decoration
200g icing sugar
½ orange juice
Cooking:160°C – ventilated heat – 20 minutes
Whisk together the soft butter and 175 g of sugar.
Add the eggs one at a time, then the flour sifted with the baking powder.
Grate the zest of 2 oranges and add it to the batter with the juice of a single orange.
Butter the molds of a mini kouglof mould, pour the dough into it and bake in a low oven (150°C, thermostat 4) for 20 minutes.
Meanwhile, mix the remaining sugar (100g) with the juice of 3 oranges in a saucepan. Melt gently over the heat.
As soon as the cakes are cooked, unmold them and drizzle with the still hot syrup. Let cool on rack. The syrup should be completely absorbed.
Prepare the glaze by gradually adding the orange juice to the icing sugar until the mixture is creamy. The icing should not be too liquid in order to coat the cakes well. You can vary the decor by sprinkling some of the cakes with icing sugar.
Boune dégouchtachion (sorry, our mouth is full)!
> Discover more recipes on:cakesinthecity.blogspot.fr
