RECIPE: Orange fondant cake

RECIPE: Orange fondant cake

For 6 people.

Preparation: 10 min – Cooking: 30 min


  • 1 orange
  • 2 eggs
  • 115 g butter + 20 g
  • (mussels)
  • 115 g flour
  • 1 tablespoon. baking powder
  • 115 g powdered sugar
  • 1 pinch of salt
  • Bryma:
  • 1 orange (juice)
  • 115 g powdered sugar

Remove the butter in advance. Preheat the oven to 180 ° C (th. 6). Soak the orange under hot running water and wipe to dry.

Butter a small cake tin (24 cm in diameter) with a non-stick coating, grease the bottom of the pan with a round parchment paper with butter. Grind the orange peel (fine mesh) and set aside. Squeeze the juice from this orange.

In a small bowl, mix the butter with a fork to soften, add little by little the powdered sugar, continuing to work the mass. Add the eggs one by one, stirring constantly.

Sift the flour and baking powder over the bowl, mix and finish with a little salt, orange peel and juice. These ingredients can be poured into a blender bowl and mixed as you go.

Pour the mixture into the mold and bake for 30 minutes.

Meanwhile in the other orange juice dissolve the powdered sugar. You get a thick syrup.

Wait 5 minutes and disassemble the cake by returning it to the serving dish. Remove the paper and sprinkle with syrup. Fold the syrup aside and toss again in the center of the cake until completely absorbed.

Allow to cool and cover with aluminum foil or transparent paper without touching the surface. Leave in a cool place or in the refrigerator. The surface is smeared with syrup.


The quantities look strange. Correspond to a small cake, not too thick, but with a very full flavor, which is more than enough for 6 people. If you are many, double the quantities and make two identical cakes.

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