2/21/2006

Gâteau à l'orange ou au citron, Orange or lemon Cake Part II

You can have your cake and time to eat it too
By – Anne Dessens - from the Charleston Gazette 2002


You can have your cake and time to eat it too. All in about 35 minutes. Here are two easy cake recipes that I throw together when I have company drop by unexpectedly; when I need to turn something in for a bake sale or just feel like having something sweet and uncomplicated for dessert.
These two cakes, gâteau à l’orange (orange cake) and gâteau au citron (lemon cake) are the same cake with their only difference being either a juiced orange or a juiced lemon. You’ll need real juice for these cakes so get out your citrus juicer.
These cakes are noting fancy. Cream your basic flour, sugar, eggs, butter and rising agents together; add some fresh juice and bake. Add anther juiced citrus for a moist and delicious dessert.
They can be dressing up with a meringue top by simply beating egg whites stiff with a pinch of salt and some sugar. Spread the meringue mixture over top the baked cake and bake again in order for the meringue to set.
The à la mode so popular in the US but unknown in France is also an excellent serving suggestion. A good vanilla ice cream goes down smooth with the lemon version while a good dark chocolate ice cream with chocolate sauce transforms the orange version.
These spongy cake gets thirsty so, if you reserve this delicate delight a second or third time, don’t forget to add the juice or anther orange or lemon before serving; otherwise, it will be kind of dry.
The five minute preparation time makes these cakes really sweet for the cook. 30 minutes in a nice warm oven does wonders to the batter. Add to a buffet, picnic or snack counter for positive results. Who doesn’t need another easy dessert recipe?

Easy Lemon Cake

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
2 eggs
2/3 cup sugar
2/3 stick butter or margarine, softened
juice from 2 lemons + juice from 1
zest from one lemon
powdered sugar for decoration

Preheat oven to 325°.
Mix dry ingredients in bowl and set aside. In food processor or beater combine eggs, sugar butter, juice from 2 lemons and lemon zest. Mix well. Add dry ingredients to wet and pulse until forms smooth batter.

Pour into greased 9 inch cake or pie pan. Bake for 30-35 minutes or until golden and edges start to pull away from sides. Remove from oven. Let cook slightly. Pour remaining juice from lemon over top.

Serve warm or room temperature. Sprinkle with powdered sugar just before serving if desired.

Easy Orange Cake

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
2 eggs
2/3 cup sugar
2/3 stick butter or margarine, softened
juice from 2 oranges
zest from one orange
powdered sugar for decoration

Preheat oven to 325°.
Mix dry ingredients in bowl and set aside. In food processor or beater combine eggs, sugar butter, juice from 1 orange and orange zest. Mix well. Add dry ingredients to wet and pulse until forms smooth batter.

Pour into greased 9 inch cake or pie pan. Bake for 30-35 minutes or until golden and edges start to pull away from sides. Remove from oven. Let cook slightly. Pour remaining juice from orange over top.

Serve warm or room temperature. Sprinkle with powdered sugar just before serving if desired.

2 Comments:

Blogger misschrisc said...

Yum...will give it a try this weekend. I have everything to make it tomorrow except the stupid butter! ;)

8:42:00 PM  
Anonymous Ivonne said...

When did I miss these posts??? I have slapped myself on the hand for letting them slip by. This cake sounds wonderful and thank you so much for sharing, Anne!

2:12:00 AM  

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