Oranges have a magical way of lifting your spirits. Their citrusy scent fills the air, bright and invigorating, like a burst of sunshine on a gloomy day. This cake—soft, moist, and bursting with the fresh essence of oranges—takes me back to my grandmother’s kitchen on slow Sunday mornings. There, patience and simple ingredients created something truly special. And guess what? This gâteau à l’orange moelleux is cooked in a pan, no oven required!
Why Cook a Cake in a Pan?
I know what you’re thinking—baking without an oven? Sounds tricky. But trust me, this method delivers a tenderness that’s hard to match. The gentle, even heat of a covered pan locks in moisture, ensuring a delicately soft crumb. It’s a game-changer for those who don’t have access to an oven or simply want to try something different. Plus, there’s an undeniable charm in watching this cake rise, right on your stovetop.
Gather Your Ingredients
Each ingredient plays a key role in creating this perfectly balanced cake. Here’s what you’ll need:
- 60g fresh blood orange juice (or regular orange juice for a milder flavor)
- 85g semi-whole wheat flour (adds a subtle nuttiness and depth)
- 15g cornstarch (for a lighter, fluffier texture)
- 25g raw cane sugar (a hint of caramel-like richness)
- 1 egg (room temperature for better incorporation)
- 10g olive oil (for a tender crumb with a touch of fruitiness)
- 45g skyr or Greek yogurt (for extra moisture and a slight tang)
- Zest of one orange (because more citrus = more happiness)
- 1/2 packet baking powder (about 5-6g)
- A pinch of salt (enhances all the flavors)
Step-by-Step: Bringing This Cake to Life
1. Prepare the Flavor Base
Start by zesting the orange before juicing it—you don’t want to struggle zesting a squeezed orange (we’ve all been there). In a bowl, mix the flour, cornstarch, baking powder, and salt. This ensures even distribution of the leavening agent, so your cake rises beautifully.
2. Whisk It Up
In a separate bowl, beat the egg with the skyr until smooth. Stir in the orange juice, olive oil, and zest. That citrusy fragrance? Absolute magic. Slowly add this mixture into the dry ingredients, stirring gently. Avoid overmixing—just enough to combine everything into a smooth batter.
3. The Pan Makes the Magic
Heat a non-stick pan over low heat and lightly grease it to prevent sticking. Pour the batter in and cover with a lid. Let it cook gently for 15-20 minutes, resisting the urge to peek too often. The trapped steam works wonders, helping the cake rise evenly.
4. The Toothpick Test
After 15 minutes, check the center with a toothpick—if it comes out clean, your cake is ready. If not, give it another 2-3 minutes.
5. Cool and Serve
Let the cake cool slightly before dusting it with a light sprinkle of powdered sugar. Slice it up and savor the delicate balance of citrusy brightness and tender sweetness.
How to Elevate Your Cake Game
Want to take this cake to the next level? Here are a few simple tricks:
- Add a Drizzle: A quick glaze made with powdered sugar and orange juice makes it extra indulgent.
- Serve with a Side: A dollop of whipped cream or Greek yogurt pairs beautifully.
- Make It a Breakfast Treat: Toast a slice the next morning and spread it with a little butter—heavenly!
Storing Your Cake
If you have leftovers (which is rare in my experience!), store them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to five days, though I doubt it will last that long!
Final Thoughts
This gâteau à l’orange moelleux is proof that simple ingredients and a little patience can yield something truly special. Whether you’re baking it for a cozy afternoon treat or impressing guests with an unexpected technique, this stovetop cake is a delightful surprise waiting to be shared.
So, what do you think—are you ready to try baking in a pan?
Stovetop Orange Cake
Ingredients
Dry Ingredients
- 85 g semi-whole wheat flour (adds a subtle nuttiness and depth)
- 15 g cornstarch (for a lighter, fluffier texture)
- ½ packet baking powder (about 5-6g)
- 1 pinch salt (enhances all the flavors)
Wet Ingredients
- 60 g fresh blood orange juice (or regular orange juice for a milder flavor)
- 1 egg egg (room temperature for better incorporation)
- 25 g raw cane sugar (a hint of caramel-like richness)
- 10 g olive oil (for a tender crumb with a touch of fruitiness)
- 45 g skyr or Greek yogurt (for extra moisture and a slight tang)
- 1 orange orange zest (because more citrus = more happiness)
Instructions
Instructions
- Start by zesting the orange before juicing it to avoid struggling with a squeezed orange. In a bowl, mix the flour, cornstarch, baking powder, and salt.
- Beat the egg with the skyr until smooth, then stir in the orange juice, olive oil, and zest. Slowly add this mixture to the dry ingredients, stirring gently.
- Heat a non-stick pan over low heat, lightly grease it, and pour the batter into the pan. Cover and cook for 15-20 minutes.
- After 15 minutes, check with a toothpick. If it comes out clean, the cake is ready. If not, cook for an additional 2-3 minutes.
- Let the cake cool slightly before dusting with powdered sugar. Slice and serve.
Notes
- For extra indulgence, add a glaze made of powdered sugar and orange juice.
- Pair with whipped cream or Greek yogurt for a delicious treat.
- Toast a slice for breakfast and spread with butter for a heavenly treat.
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