Looking for a quick-to-make cake with a big visual and delicious impact? The orange moelleux is a soft and showstopping dessert that captivates at first sight and first bite, and it is just what you need!
Its moist and soft texture combines with the intense aroma of oranges, offering a perfect balance between sweetness and freshness.
Easy to make and beautiful to serve, it is ideal to prepare during the winter season, when citrus fruits are at their best in terms of flavor and aroma.
Decorated with orange slices and mint leaves, it becomes an elegant and refined dessert, perfect to conclude a special meal or to impress guests with simplicity and taste.
I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 15 Minutes
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 5 oranges (untreated)
- 1.5 cups all-purpose flour
- 1/2 packet baking powder
- 3 eggs
- 1 cup butter (soft)
- 1/2 cup granulated sugar (for the batter)
- 1/2 cup granulated sugar (for the syrup)
Tools
Round pan 8 inches
- Bakeware
- Saucepans
Instructions
Butter and flour an 8-inch round pan.
Wash the oranges, then zest one fruit and juice three.
Slice the other orange thinly, keeping the peel, and set aside.In a large bowl, pour:
10 cl of fresh orange juice
the grated zest
the melted cooled butter
120 grams (1/2 cup) of sugar
the sifted all-purpose flour
the instant baking powder
and mix well with a Marisa spatula.Add the eggs one at a time, mixing carefully after each addition until you obtain a smooth and homogeneous batter.
Then pour the batter into the previously buttered and floured or oiled pan.Bake the orange moelleux cake for about 40 minutes at 356°F (180°C) static, or according to your oven’s characteristics, always performing the toothpick test to verify perfect baking.
While the citrus cake is baking, prepare the syrup and candied oranges.In a saucepan, put the sugar with 100 ml of water and the remaining orange juice.
Let simmer for a few minutes and add the orange slices, cooking them briefly and keeping them whole.Once out of the oven, let the cake cool for a few minutes, then immediately brush the surface with the hot syrup.
Decorate with the orange slices overlapping them, and let cool completely before serving.The aroma is indescribable….
Enjoy your meal!
Annalisa
Important Note
The butter is intentionally generous: it may seem a lot, almost excessive, but this is what makes the cake soft, moist, and melting, in the style of classic French moelleux. Reducing the amount would result in a different cake, drier and less enveloping.
