157
Many of you have been asking me for the orange version of my famous ultimate lemon cake. I changed a few things because the orange juice is sweeter. I also added passion fruit pulp and lime zest. I don’t mind the passion fruit seeds, but if the crunchiness bothers you, you’ll have to sift to remove them. This cake will keep for at least 10 days in the refrigerator.
- 120g of soft butter
- 175g of sugar
- 50g of orange juice
- 50g of passion fruit pulp
- zest of an organic orange
- the zest of an organic lime
- 175g of egg
- 160g flour
- 1/2 teaspoon baking powder
Icing:
- 25g of orange juice
- 130g of powdered sugar
Here are the ingredients for the recipe. Two or three passion fruits are enough.
Mix the melted butter and sugar.
Open the passion fruit.
Add the orange juice and the 50g of passion fruit pulp. You can remove the seeds if you are afraid of a crunchy side in the cake.
Also add lime and orange peel.
The 175g of egg.
Mix well, add flour and baking powder and mix again.
The dough is ready.
To make the cake rise when it slides into the pan without puffing up too much, I use slider. I talked about it in the recipe for Baulois fondant HERE!
Pour the batter into the pan.
Bake for 1 hour at 150°C. One sees that the cake “slips”.
Check and adjust the cooking time to your oven. Turn out while still warm on a rack.
For the glaze, mix the orange juice and powdered sugar. Pour over the cake on the rack, covering it with paper to catch the excess.
You can put it back in the oven at 40°C for 35 minutes to dry the glaze.
Keep it cool and wait a day or two before devouring it!
