This recipe is another “classic” on my list. And as today is another grey day outside, it couldn’t be better timing for an Orange Fondant to brighten our Sunday, with homemade fresh apple/orange/carrot juice. We invited family for a card game and the cake didn’t last long … in a few minutes it was gone ! I think next time, I will do 2 of them 🙂
– 4 oranges
– 140g (2/3 cup) of butter softened
– 175 g (3/4 cup + 2 Tbsp) of granulated sugar
– 1 tbsp of vanilla extract
– 3 eggs
– 175 g (1 cup 1/2) of all purpose flour
– 2 tsp of baking powder (1/2 paquet de levure)
– 125 g (1 cup 1/4) of confectioner’s sugar
- Preheat the oven to 160 degrees C (320 degrees F) and oil a cake pan.
- Get the zest of 2 oranges and cut it very small. Squeeze the 4 oranges and reserve the juice in 2 bowls (1 bowl with the juice of 1 orange and the rest in another bowl)
- In a large bowl, cut the butter softened in small cubes and mix together with the granulated sugar until smooth & creamy.
- Add the vanilla extract and, gradually add the eggs. Whisk all together.
- In another bowl, mix together the flour and the baking powder.
- Gradually, pour the dry mix into the wet mix and beat until well incorporated.
- Add the orange zest and the juice of 1 orange. Mix well.
- Pour the batter in your cake pan and place in the oven for 40min, until a toothpick inserted in the centre of the cake comes out clean.
- While your cake is cooking, prepare the orange sirop: in a pan, pour the juice of the 3 oranges and the confectioner’s sugar and place under medium heat for about 20min.
- Once the cake is cooked, turn over in your serving plate and pour the orange sirop while the cake is still hot. Usually, I poke the cake before pouring the sirop so the cake will be even more moist inside. If you have some sirop left, you can leave it on the table and people can add it on the cake slice.