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By Nicolas Boussin - Maxime Guérin

Recipe Orange Cake

To make this dish

Ingredient list

  • Orange cake batter
    424 g eggs
    606 g sugar
    2 g salt
    448 g plain flour (T55, approximately 11% protein)
    9 g baking powder
    170 g Lescure Unsalted 250g butter Roll 82% fat
    37 g orange zest
    37 g cointreau (optional)
    266 g Lescure UHT Cream 35% fat
    2000 g total weight
  • Orange soaking syrup
    286 g orange juice
    114 g Grand Marnier® (optional)
    400 g total weight
  • Hot mirror glaze
    150 g hot neutral glaze
    150 g water
    300 g total weight
  • Candied orange peel strips
    480 g water
    500 g water
    500 g sugar
    SQ soluble yellow colouring
    SQ water-soluble red colouring
    1480 g total weight
  • Orange Cake finishing touches
    SQ Lescure Unsalted 250g butter Roll 82% fat
    SQ plain flour (T55, approximately 11% protein)
    SQ decorative icing sugar
    SQ candied orange peel

The recipe, step by step

  1. 01

    Orange cake batter

    In the bowl of a stand mixer, combine the eggs, sugar and salt using the paddle.

    Add the sifted-together flour and baking and mix without overworking.

    Add the melted butter at 40°C followed by the zest and Cointreau.

    Finally, add the cold cream.

    Refrigerate overnight. 

  2. 02

    Orange soaking syrup

    Heat ingredients together and bring to the boil.

  3. 03

    Hot mirror glaze

    Combine the ingredients and bring to the boil.

  4. 04

    Candied orange peel strips

    Zest the oranges using a vegetable peeler.

    Blanch in boiling water.

    Prepare a syrup with the water and sugar, add the colourings then cook the orange peels over low heat until they become translucent.

    Drain and slice into strips. 

  5. 05

    Orange Cake finishing touches

    Butter the Matfer Exoglass moulds (345079) with softened butter, flour lightly and place in the refrigerator.

    Pipe 200 g of batter into each mould.

    Split the cakes in two using a pastry scraper dipped in melted butter. 

    Place the moulds on a rack (for even colouring) in a convection oven preheated to 210°C, then bake at 160°C (damper closed) for approximately 30 minutes.

    Remove from the oven and unmould immediately.

    Imbibe each cake with 35 g of syrup then let cool.

    Glaze the tops of the cakes.

    Sprinkle the extremities with decorative icing sugar, then decorate with strips of candied orange peel. 

    For even, symmetrical development, place the moulds perpendicularly to the fan and turn the rack around halfway through.