Wednesday, 13 January 2010

Cutest Little Orange Juice Cakes Ever.

I love these little cakes. Saturated in freshly squeezed orange juice, they are like a little ray of sunshine in this frozen land. The original recipe is for a larger cake, but I thought the small size would be fun and more portable for the commuter. Similar to a pound cake, they are quite a bit lighter thanks to a generous amount of whipped egg whites. Fresh orange juice and zest are in the cake itself and also saturated into the finished product while it is still warm. Not as a syrup, just pure juice. They smell gloriously like fresh oranges themselves. Now this is real aromatherapy.
I left the bulk of them plain for transit, but dressed a couple up with blackberry/pomegranate preserves and even had a couple with vanilla ice cream. Wow, the combination of the orange cake and the vanilla ice cream reminded me of a creamsicle. My favourite.

Gateau a l'Orange
as shared with me by Hilda of Saffron and Blueberry


4 oranges
100 g of softened unsalted butter
100 g sugar
150 g flour
3 eggs
8 grams baking powder
1 Tbsp rum (I used amaretto)
1 Tbsp Cointreau
1 pinch of salt
10 g of butter (to grease the pan)


Preheat the oven to 325F.

Grease a 8” cake pan. (I used a NordicWare pan with 12 small cups)

In a bowl, beat the sugar and softened butter together.

Separate the whites from the yolks and set the whites aside for now. Add the yolks one by one to the butter and sugar mixture, taking care to mix each one thoroughly before adding the next one and beat until you obtain a smooth batter.

Add the rum and the Cointreau and mix again.

Mix the flour and baking powder together and add it to the batter by "raining it in". Mix well.

Zest 1 orange to obtain a tsp of orange zest (I actually get a lot more out of one orange and use it all in the batter). Cut in half and juice the oranges. Pour half of the resulting juice in the batter, add the zest and mix.

Beat the whites until firm with the pinch of salt. Add them delicately to the batter.

Pour the batter into the pan and bake for an hour, checking the coloration from time to time. It will be dark orange when done. (My mini cakes took 25 minutes)

Pour the other half of the juice into the cake while it's still warm. Take care not to pour it too fast and not to let the cake cool too much before you do so. You may find that if you don't get the timing right, your whole cake will not have juice in it (as in it may have two different textures and have a visible line halfway down where the juice stopped penetrating).

(For my little cakes I brushed them over and over with a saturated pastry brush and scooted their bottoms in the juice that dripped down.)