A famous Gateau Weekend!
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#OurKitchen Orange cake preparation: 20 minutes + 50 minutes to bake yield: 1 rectangular cake ORANGE CAKE • 5 eggs • 300g caster sugar • 1 pinch of salt • 150ml fresh cream or yogurt • 270 g flour • 10g of dry organic yeast • 3 oranges (zest) • 100g of melted butter • butter for greasing SYRUP TO FINISH • juice of 3 oranges • 1 tablespoon of apricot jam HOW TO MAKE CAKE Start by sifting the flour, yeast and salt in a bowl. Mix and set aside. In another large bowl, beat the eggs and sugar with a whisk. You don't need to beat until the volume doubles, just a little so that air can enter, making the cream lighter. Add the melted butter (warm, it can't be too hot) and mix with a wooden spoon. Then, add the yogurt or fresh cream and the orange zest (you can replace the orange with lemon or mix the two). Mix everything and add the dry ingredients (flour, yeast and salt) in 2 parts, mixing lightly with the whisk until combined. Grease a 22 cm x 11 cm rectangular English cake pan with butter. Cut a piece of baking paper and cover the bottom and sides of the pan. The paper should be larger than the pan and hang over the sides, this will make it easier to unmold the cake. Add the dough to the pan and bake in a preheated oven at 180 ºC for 45 to 50 minutes. Before taking it out of the oven, test it by poking the cake with a toothpick all the way to the bottom. If it comes out clean, it's ready, otherwise (a little raw dough comes out on the toothpick), bake it a little longer. When it's ready, remove it from the oven, wait a few minutes and carefully remove it from the mold, while it's still hot. The cake must be hot to receive the syrup, which is why in this case we do not wait for it to cool before unmolding. HOW TO MAKE SYRUP As soon as you unmold the cake, start preparing the syrup. In a small pan, boil the orange juice with the apricot jam (you can replace it with another clear jam such as passion fruit, mango, etc.). After boiling, let it reduce for 1 minute and, when the reduction is ready, cover the surface of the cake with the syrup. Finish with 2 sprigs of thyme or rosemary (optional). Director: Play9 Cook, screenwriter, producer: Paola Carosella General direction, communication, production assistant and much more: Samantha Avelino Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Liz Tibau Kitchen and smile assistant contagious: Lucileide Batista Beauty: Carolina Mel
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