Mini Orange Cake and a semi-successful Gâteau Invisible
I simply added ingredients to make a small single layer orange cake for dessert today. The 6” pan is preferred because it provides enough cake for 2 human beings without guilt of over-stuffing our bellies or having to cope with leftover dessert. :D
- 115g all purpose flour
- 5g corn flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- Zest of 1 orange
- 60g sugar
- 25g unsalted butter
- 20g light olive oil
- 1 large egg, lightly beaten
- 60g fresh orange juice
- 60g milk
- Optional: chocolate chips, nuts, sugar
- 1/4 cup orange juice
- 4 tbsp sugar
- 1 tsp orange zest
Sift dry ingredients in a bowl.
Rub the zest into the sugar (releases fragrant essential oils and lightly tints the cake yellow). Then, butter, oil and beaten egg.
Weigh juice and milk in a measuring cup (this makes an orangy buttermilk). Then, alternate milk and flour mixtures into the sugar mixture.
Pour into grease and lined pan. I used chocolate chips and a sprinkling of about 1 tsp sugar.
Place the pan on a quarter sheet and bake for 28-30 minutes at 180°C. After baking, let the cake cool for about 10 minutes then loosen it out onto a cooling rack. Remove the parchment paper on its base, flip the cake topside up and poke the cake all over with a toothpick/skewer and drizzle/brush orange syrup over the warm cake. About 45 minutes (couldn’t wait any longer), I took a little slice and was pleasantly surprised by the citrusy burst of flavor. So happy with this first time bake.
A few days ago, I tried making the Invisible Apple Cake (Gâteau Invisible is its fancy name). I guess the Ambrosia apples I used were overly juicy because the cake stayed relatively wet even after the batter had set. And the cake shrank a little once cooled too.
I checked with Bea (the owner of that El Mundo Eats site) and she said it looks fine and just to bake a little longer with a foil tent. This was a very tasty cake but I will make it again when I get new bags of apples. ??