The Fresh Loaf

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Mini Orange Cake and a semi-successful Gâteau Invisible

Kistida's picture
Kistida

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 

Cake

  • 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 

Orange syrup 

  • 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. ??
 

Comments

gavinc's picture
gavinc

This looks delicious. I'm always on the lookout for new dessert ideas and have bookmarked this. Thanks for the detailed recipe.

Cheers,

Gavin.

Kistida's picture
Kistida

I made the cake with sourdough discard this weekend. I’ll share it soon. 

Benito's picture
Benito

Both of these looks delicious, I know I’ve seen that apple cake before and have been meaning to make it.  Thanks for sharing the recipe for the Orange cake, I really should get a smaller pan that is better suited for just two people.

Benny

Kistida's picture
Kistida

Smaller bakes and desserts also mean, we might get x amount more variety. ?

justkeepswimming's picture
justkeepswimming

And I like the small cake pan for 2 idea as well. We are going to be doing a partial kitchen remodel in a few more weeks, and your smaller sized bakes should work well in in the roster oven while everything is out of commission. ? Thanks for sharing!

Mary

JonJ's picture
JonJ

Bookmarked these recipes. They sound great, and even bought coconut sugar already for the apple cake.

albacore's picture
albacore

Thanks for the recipes. I was intrigued by the Invisible Cake (!), so I gave it a whirl. I didn't have coconut sugar, so just used light brown soft sugar.  It turned out quite well; I liked the oatey flavour. I should probably have used a smaller tin to bulk up the height.

 

Lance

Kistida's picture
Kistida

Yours baked really nicely! Congrats! ?

albacore's picture
albacore

Thanks. I got the mandoline out to do the slicing, but still put a few bigger bits of apple in, as you can see!

 

Lance