Orange and cinnamon cake

Orange and cinnamon cake

By
From
Magic Cakes
Serves
8
Prep
25 mins
Cooking time
55 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
1 orange
400ml milk
2 1/2 teaspoons ground cinnamon
4 eggs, separated
125g caster sugar
125g butter
120g plain flour
pinch salt

Equipment

Quantity Ingredient
20 cm square cake tin, silicone or greased with butter and lined with baking parchment

Method

  1. Wash the orange and cut off the zest in long strips. Heat the milk in a saucepan with the orange zest and cinnamon. Then leave off the heat to infuse for at least 1 hour.
  2. Preheat the oven to 150°C.
  3. Beat the egg yolks with the sugar until the mixture whitens. Melt the butter and pour it into the mixture. Then add the flour and salt. Beat for a few minutes more. Remove the zest from the milk then pour it in little by little, whisking constantly. Squeeze the orange then pour 100 ml juice into the batter.
  4. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 55 minutes. When the cake comes out of the oven it will wobble slightly.
  5. Before turning it out, leave it to set in the fridge for at least 2 hours.

Chef’s tip

  • Decorate the cake with slices of orange poached in sugar syrup. To make the sugar syrup, combine 250 ml water and 220 g caster sugar in a saucepan. Stir over a low heat until the sugar dissolves. Bring to the boil and cook for 2 minutes. Remove from the heat and cool until ready to use.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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