Imagine an ultra-light, soft, moist, fluffy cake… just the cake (no additional whipped cream or butter cream, no cream cheese, no chocolate, no nuts, no …), but heavily flavoured w/ orange or lemon zest? Let’s have a go at it!
I got deeply infested by this idea when stumbling about a recipe for a simple – but absolutely delicious looking – lemon cake on An Italian in my Kitchen. So I thought about an easy approach…
I started & created “the twins”:
- an orange flavoured
- a lemon flavoured.
…and here we go…
There are less ingredients you – maybe – imagined (or even suspected):
- flour (the all-purpose type!)
- baking powder
- icing sugar (the very fine type!)
- vanilla sugar (the one w/ the vanilla seeds!)
- butter (to be melted!)
- oranges (the organic type!)
- lemons (the organic type!).
How to transform this into my “twins”?
We start w/ preheating the oven (160 °C w/ fan).
We melt the butter & let it cool.
We grease 2 baking tins w/ butter & trim to fit baking parchment for the bottoms.
We grate lemon zest & orange zest (attention: don’t mix them!)
For the record:
How many oranges & lemons do we need?
I wanted definitely a strong orange resp. lemon flavour in my cake – therefore I used more than the usual single orange or lemon: I doubled! The flavour is intense, but delicious.
Feel free to reduce the amount of orange/lemon zest if you like a less intense aroma!
We start w/ combining the sugar (aka all sugars!) w/ the eggs & beat it until fluffy.
We add the flour (including baking powder & salt) & beat again… (of course we use an electric handheld mixer!).
We add the molten butter & the cream & beat…
When everything is evenly combined we distribute the dough evenly among 2 bowls. Each bowl gets its unique flavour i. e. the zest.
We fold in the zest w/ a spoon & pour the dough in the cake tins… & at once in the oven!
“The twins” will need about 35 min. If a wooden pin inserted in the cake comes out clean it’s ready – otherwise give it another 5 min or so.
For the record:
Pls have in mind that each oven is individual: there are different manufacturers, there are different models, there are different electronics, there are different operating times, there are different operating modi… My data in my recipes rely always to my oven: take it as a starting point for your approach.
So: this was the main transformation!
Coming to the glaze!
(Of course the cakes are ready to be consumed after having left the oven & cooled down, but…)
I thought an additional glaze may improve the overall cake event!
Therefore let’s take some lemon juice & sugar, bring it to a boil in a small pot & let it simmer for about 20 min. The glaze is slightly sticky afterwards as long as hot & becomes really sticky when cooled down. So we spoon the hot glace over the still warm cakes. You may use a brush to distribute the glaze evenly. You may also use orange juice instead of lemon juice… (I admit that I did a lemon glace for both cakes for the sake of sparing effort & gaining efficiency.)
Be careful w/ the amount of lemon juice! If you use too much lemon juice the glaze will become really sour & acid & might ruin the cake! The recipe gives a ratio of lemon juice & sugar leading to a quite hearty glace fitting to the cakes.
A glaze isn’t a sugar icing!!!
I used 2 baking tins to produce an orange flavoured & a lemon flavoured cake. With the same amounts of ingredients you may create a round cake in a spring form. However, you should confine yourself to using either oranges or lemons…
The cake is perfect w/ a coffee, a caffé latte or an espresso… You may present it for breakfast & brunch as well as at coffee time…
The businesswoman with too many office hours thinks
The sight of the cake makes my mouth water!
It looks really fluffy – I imagine the bits of cake melting in my mouth w/ a sip of strong espresso…
I won’t need much to do the cake: only few ingredients & little time – might it happen that it goes wrong? Of course as an amateur baker w/ almost no experience… but it seems unlikely if I stick to the recipe rules!