The idea of this cake emerged from my nostalgia for the orange cake my mom used to prepare for us when I was little. I thought that adapting the recipe of the Lemon and yuzu cake would be perfect. You can definitely stop at this stage as the cake is really moist and has a delicate orange taste. I preferred to “upgrade” it… 

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This cake is made of:

  • a moist orange cake batter
  • an orange syrup
  • an almond crunch
  • an orange blossom whipped ganache
  • a thin crunchy frosting

Orange cake batter

This cake batter can be prepared in advance, and placed in the loaf pan in the fridge for a maximum of 24 hours, or in the freezer for a maximum of 2 weeks. When you need it ready, bake it directly (no need to defreeze it, just extend the baking time by a few minutes). 

Print Recipe
Prep Time 15 mins
Cook Time 55 mins
Resting Time 0 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 12 slices
Calories 230 kcal

Equipment

  • Scale
  • Stand mixer with flat beater
  • Loaf pan (approx. 25cmx8cmx8cm)
  • Zester
  • Baking paper
  • Sifter
  • Basting brush

Ingredients
  

  • 75 g Butter
  • 210 g Flour Type 45
  • 6 g Baking powder
  • 2 pieces Orange zests Or 40gr of orange confit if available
  • 210 g White sugar
  • 160 g Eggs Approx. 3 medium eggs
  • 110 g Thick fresh cream "Creme fraiche epaisse" in French
  • 1 pinch Fleur de sel French sea salt

Instructions
 

  • Grease the loaf pan with little melted butter (use the brush). Cut and place parchment paper that fits in the bottom of the pan. Flour the pan and remove the excess flour.
  • Preheat the oven at 200°C.
  • Melt the butter and let it cool (roughly to 45/50°C).
  • Sieve the flour TOGETHER with the baking powder.
  • Place the sugar and the orange zests in the bowl of the stand mixer equipped with the flat beater. Add the eggs one by one and mix.
  • Add the thick cream AND the salt and mix.
  • Add the flour and baking powder to the previous mixture.
  • Add the melted butter (just warm).
  • Pour into the loaf pan and bake for 10 minutes. With a sharp knife cleave the thin crust formed on the top of the cake.
  • Continue baking for 45 minutes at 165°C (check the doneness with a toothpick it has to come out clean).

Notes

Please refer to the Montage section below to see the use of this preparation.
Keyword Batter, Orange

Orange syrup

The syrup can be prepared in advance, and placed in a sealed jar in the fridge for a maximum of 5 days, or in the freezer for a maximum of 2 months. When needed, just reheat it in a saucepan.

Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Resting Time 0 mins
Total Time 10 mins
Course Dessert
Cuisine French
Servings 12 slices
Calories 195 kcal

Equipment

  • Scale
  • Saucepan
  • Juicer

Ingredients
  

  • 50 g White sugar
  • 200 g Orange juice Freshly squeezed

Instructions
 

  • Mix all the ingredients in a saucepan and bring to boil.

Notes

Please refer to the Montage section below.
Keyword Syrup

Almond crunch

This mixture can be prepared in advance and stored in the fridge for up to two weeks, or in the freezer for up to two months. So if you have any leftovers do not hesitate to store them.

Print Recipe
Prep Time 15 mins
Cook Time 55 mins
Resting Time 0 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine French
Servings 12 slices

Equipment

  • Scale
  • Saucepan
  • Stainless steel mixing bowl

Ingredients
  

  • 60 g Plain almond butter
  • 20 g Chopped almonds
  • 20 g White chocolate Oplays 33% of Valrhona
  • 10 g Feuilletine flakes "Gavottes" biscuit available in supermarket*
  • 1 pinch Fleur de sel French sea salt

Instructions
 

  • Melt the chocolate at 45°C using double boiler or microwave (not recommended).
  • Add the almond butter. The almond butter can be prepared at home by roasting raw almonds kernels for 15 minutes at 150°C, then mixing them (once cool) with high-speed blender until getting a smooth and creamy paste.
  • Add the chopped almonds, salt and the feuilletine flakes.

Notes

Please refer to the Montage section below.
* Please refer to the Ingredients page.

Orange blossom whipped ganache

In order to get the perfect texture, the whipped ganache needs a few hours to set before being whipped. 

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 3 hrs
Total Time 3 hrs 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 12 slices
Calories 210 kcal

Equipment

  • Scale
  • Stainless steel mixing bowl
  • Saucepan
  • Spatula
  • Cling wrap

Ingredients
  

  • 50 g White chocolate Opalys 33% of Valrhona
  • 25 g Whipping cream 35% milk fat
  • 0.5 g Gelatin Gold strengh (200 bloom)*
  • 20 g Orange blossom
  • 70 g Whipping cream (cold) 35% milk fat

Instructions
 

  • Soak the gelatin in cold water for 15mn.
  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded).
  • Boil the cream (the 25g).
  • Add it gradually to the melted chocolate (in 3 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)**.
  • Add the gelatin.
  • Add the cold whipping cream and the orange blossom.
  • Cover with cling wrap directly on the surface and let it set in the refrigerator. Normally the whipped ganache requires long resting time, but given the small quantity 3 hours should be enough.
  • Whip the ganache (like a chantilly).

Notes

Please refer to the Montage section below.
* Please refer to the Ingredients page.
** Please refer to the Essentials page.
 
Keyword Chocolate, Ganache, Orange

Crunchy frosting

This frosting can be prepared in advance and stored in a clean jar for up to 5 days in the refrigerator, or even placed in the freezer.

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 0 mins
Total Time 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 12 slices
Calories 210 kcal

Equipment

  • Scale
  • Stainless steel mixing bowl
  • Saucepan
  • Hand blender

Ingredients
  

  • 120 g White chocolate Opalys 33% of Valrhona
  • 15 g Cocoa butter
  • 40 g Grapeseed oil
  • 1 pinch Orange colorant liposoluble

Instructions
 

  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded).
  • Add the colorant, cocoa butter and grapessed oil and blend. If you don't have cocoa butter, you can just replace it with grapeseed oil.
  • Use at 37°C.

Notes

Please refer to the Montage section below to see the use of this preparation.
Keyword Chocolate, Frosting

Montage

Reheat the syrup.

As soon as the cake is done, place it on a cooling rack placed itself on a baking tray.

Pour generously the syrup on the cake. Make sure the sides are soaked properly. Place the cake in the tray for a few seconds to make sure the bottom is soaked as well. Collect the excess syrup in the tray and pour it back in the saucepan. 

Repeat the previous step two more times.

Cover the cake once properly cooled with almond crunch topped with whipped ganache (using an angled spatula).

Place it in the freezer for 30 minutes.

Hold the cake upside down and dip the surface in the melted orange frosting (37°C). Try to keep a very thin layer.

Bon appétit!

After the first 10mn of baking, cleaving the cake with a sharp knife.

Cake ready to be soaked with syrup.

Spreading almond crunch on the cake.

Whipped ganache to be spread on the cake.