THE orange cake
To celebrate the Orange Festival, Chefs de Tahiti presents its recipe for orange cake, in honor of the fruit that symbolizes the commune of Punaauia.
- 300g sugar
- 6 whole eggs
- 300g butter
- 2 oranges
- Zest of 4 oranges
- 250g flour
- 1 sachet yeast
While you beat the eggs and sugar with a mixer until frothy, melt the 300g butter over a low heat. In a bowl, mix the melted butter with the eggs and sugar. Over the bowl, sift the 250g flour and yeast, then mix well to obtain a homogeneous dough. Bake at 180 degrees for about 12 minutes.
While the cake is baking, squeeze the juice from the 2 oranges and mix with the orange zest to obtain a concentrated beverage.
Once the cake is baked, drizzle it evenly with the orange juice concentrate you’ve just prepared, then leave it to cool in the open air.
Tips from Chefs de Tahiti
To avoid having a cake that’s too “wet”, be sure to baste your cake on all sides, not just the top. This is best done with a brush or kitchen bulb. Preferably use freshly squeezed orange juice, as juice cartons contain added sugar that could alter the recipe.