Camille from Cakes in the City, our go-to baking expert, shares her exclusive recipe for orange fondant cakes. These stunning treats are gourmet yet beginner-friendly: soft, fluffy, vibrant, and bursting with citrus zest. Their enticing aroma will lift spirits anywhere—ideal for sharing at the office or indulging solo.
For 8 cakes
175g flour
175g + 100g sugar
3 eggs
50g soft butter
4 oranges
1/2 sachet of yeast
For decoration
200g icing sugar
½ orange juice
Cooking: 160°C – ventilated heat – 20 minutes
Whisk the soft butter with 175g sugar until creamy.
Add eggs one by one, then sift in the flour with baking powder.
Grate zest from 2 oranges and stir in with juice from 1 orange.
Butter mini kouglof molds, fill with batter, and bake at 150°C (thermostat 4) for 20 minutes.
Meanwhile, gently heat 100g sugar with juice from 3 oranges to make syrup.
Unmold hot cakes and soak with warm syrup. Cool on a rack until fully absorbed.
For the glaze, mix icing sugar with orange juice to a thick cream. Drizzle over cakes or dust some with powdered sugar for variety.
Bon appétit! (Mouth full...)
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