French Gâteau à l'Orange: Classic Citrus Syrup Loaf Cake
This classic French orange loaf cake is soft, moist, and infused with a delicious citrus syrup. A simple yet elegant dessert bursting with fresh orange flavor in every bite.
French Gâteau à l'Orange: Classic Citrus Syrup Loaf Cake
This classic French orange loaf cake is soft, moist, and infused with a delicious citrus syrup. A simple yet elegant dessert bursting with fresh orange flavor in every bite.
Ingredients
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Cake Batter: ½ cup white granulated sugar (90g), 2 large eggs, ⅓ cup soft melted butter (80g), ⅔ cup all-purpose white flour (90g), 1 tsp baking powder (5g), pinch of fine salt, 2 tbsp coconut oil or canola oil, finely grated zest of 1 fresh lemon and 1 fresh orange.
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Citrus Soaking Syrup: Freshly squeezed juice of 1 lemon and 1 orange, 1 tbsp Brandy or Jägermeister, ⅓ cup powdered sugar (40g).
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Optional Garnish: Sliced almonds, candied citrus peel strips.
Method
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01
Preheat Oven & Prep Mold: Preheat oven to 170°C (340°F) Turbo or 180°C (350°F) Conventional. Line an English cake loaf pan with parchment paper.
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02
Infuse Citrus Zest with Sugar: In a mixing bowl, combine granulated sugar with lemon and orange zest. Rub together with fingers or a whisk until sugar is fragrant and citrus-infused.
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03
Beat Eggs with Citrus Sugar: Add 2 eggs to citrus sugar. Whisk vigorously by hand for 3–4 minutes until pale and slightly thickened.
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04
Incorporate Soft Butter & Oil: Gradually whisk melted warm butter and 2 tbsp coconut/canola oil into egg mixture until smooth.
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05
Fold Dry Ingredients: Sift all-purpose flour, baking powder, and salt. Gently fold into wet mixture using a spatula just until combined.
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06
Fold Dry Ingredients: Sift all-purpose flour, baking powder, and salt. Gently fold into wet mixture using a spatula just until combined.
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07
Prepare Citrus Soaking Syrup: Whisk together fresh lemon and orange juice, powdered sugar, and 1 tbsp brandy until smooth.
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08
Soak Warm Cake: As soon as cake leaves oven, poke holes all over top with a skewer and pour citrus syrup evenly over hot cake to absorb.
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09
Cool & Serve: Cool completely in pan before slicing to maintain maximum moisture.
Step by step
Clear process images displayed in the same order as the method.
1
Start by placing granulated sugar into a mixing bowl, which will be used to infuse the citrus zest.
2
Grate the outer layer (zest) of fresh oranges or lemons and rub it thoroughly into the sugar so that the natural citrus oils are absorbed, enhancing the flavor.
3
Add this aromatic citrus sugar into the cake batter or base mixture, folding it in gently with a spatula.
4
Crack fresh eggs into the bowl and incorporate them to give the batter a rich texture and proper binding.
5
Grate fresh citrus fruit on a fine grater to prepare additional fresh zest, giving the cake an authentic citrus punch.
6
Transfer the smooth, prepared batter into a piping bag and neatly pipe it into a lined loaf pan (cake mold).
7
Once the cake has finished baking, pour a warm citrus syrup or glaze over the top so the cake absorbs it, becoming thoroughly moist and flavorful.
Use room-temperature eggs and do not open the oven during the first stage of baking.
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