We have been following @thecooksatelier on Instagram for some time now. Their exceptional stories and photos are very inspiring and their cookbook has only fueled our excitement.
After a long break from baking, we were on the hunt for a delicious orange cake recipe. Perhaps it was fate that led us to The Cook’s Atelier book on Tuesday, where I stumbled upon a beautiful orange cake recipe. Its simplicity captured my attention, and I had a strong feeling it was going to be one of the best cakes we've ever made.
This time of year is perfect for baking this cake, as tangerines are in season both in China and Europe, tasting especially sweet and flavorful during the winter months.
Additionally, making candied citrus peel is culturally fitting, as these delightful sugary treats are traditionally enjoyed during Chinese New Year.
Wishing you all a prosperous and joyful Chinese New Year filled with happiness, health, and abundance! 恭喜發財!"
Cake Ingredients
1 cup (200 g) sugar
2 tablespoons orange zest
10 tablespoons (1¼ sticks/140 g)
unsalted butter, at room temperature, plus more for the pan
4 large eggs, separated
¾ cup (180 ml) whole milk
¼ cup (60 ml) fresh orange juice
2 cups (250 g) unbleached all-purpose flour, plus more for the pan
1½ teaspoons baking powder
¼ teaspoon fleur de sel
¼ cup (60 ml) Simple Syrup from Candied Citrus Slices
1 cup (240 ml) cream, whipped
10 to 12 Candied Orange Slices
Instructions
Preheat the oven to 350°F (175°C).
The original recipe asked for 9-inch pan but we opted for 2 x 5.5 inch.
Place a piece of parchment paper on a cutting board and set a 9-inch (23-cm) round cake pan on top.
Holding the pan securely with one hand, use a paring knife to trace around the pan, cutting a parchment circle to fit in the bottom of the pan.
Butter the cake pan, then place the parchment circle in the bottom. Butter the parchment.
Dust the cake pan with flour, tapping out any excess.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and orange zest together to perfume the sugar.
Reserve 1 tablespoon for garnish and set aside. Add the butter to the mixer bowl with the orange sugar and beat on medium-high speed until light and fluffy, 2 to 3 minutes.
Add the egg yolks and beat on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until pale and thick, 4 to 5 minutes.
Add the milk and orange juice and stir until combined, about 30 seconds. Sift the flour, baking powder, and salt over the batter, then fold with a large rubber spatula until just combined.
In a large clean, preferably copper bowl, use a large balloon whisk to beat the egg whites until they hold stiff peaks (we used a cake mixer). Using a large rubber spatula, carefully fold the egg whites into the batter, careful not to deflate the batter.
Pour the batter into the prepared pan and use an offset spatula to spread it evenly.
Bake until a paring knife inserted into the centre of the cake comes out clean, 40 to 45 minutes. ( same time for 5.5-inch pan )
Set the pan on a wire rack and let it cool completely. Once cool, remove it from the pan.
Place the cake on a cake plate or pedestal. Using a small spoon, drizzle some of the candied citrus simple syrup on top of the cake.
Dollop the whipped cream in the centre, then arrange the candied orange slices around it.
Sprinkle with the reserved orange-scented sugar and serve.
How to make candied citrus
4 unwaxed lemon
4 small Spanish tangerine
4 cups of granulated sugar plus more for dusting
4 cups of water
In a large saucepan, combine the sugar and 4 cups (960 ml) water over medium-high heat and heat until the sugar is dissolved. Turn off the heat.
Use a citrus stripper to cut long thin strips of peel from two oranges and two lemons.
Reserve the oranges and lemons for another use.
Place the strips in a small saucepan, cover with cold water, and bring them to a boil over medium-high heat.
Strain the peels and repeat this process will remove all the bitter white pith from the citrus.
Bring the sugar water to a boil and add the orange and lemon peels. Simmer until translucent, about 1 hour.
Turn off the heat and let the peels cool in the syrup.
Line two baking sheets with parchment paper and top with cooling racks. Once the orange and lemon strips are cool, use a slotted spoon to place them on one of the cooling racks to drain.
Reserve the simple syrup.
In a large bowl, gently toss the orange and lemon strips with sugar.
Tap off any excess sugar and return the strips to the cooling rack. Let them stand at room temperature until set, 6 to 8 hours, or overnight.
To make the candied citrus slices:
Cut a circular piece of parchment paper slightly larger than the saucepan holding the simple syrup. Bring the simple syrup back to a boil.
Cut two oranges and two lemons into thin round slices, remove any seeds, and add them to the simple syrup.
Arrange the parchment round on top of the pan, then gently push it into the pan, so that it touches the citrus rounds and the edges go up the sides of the pan.
Reduce the heat and simmer until translucent, about 1 hour. Turn off the heat and let the citrus rounds cool in the syrup.
Use a slotted spoon to place the citrus rounds on the other cooling rack. Let them stand at room temperature until set, 6 to 8 hours, or overnight.
The orange and lemon rounds can be sugared like the peels if desired.
Once sugared and dried, keep the candied citrus in an airtight container at room temperature for several days.
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