Stovetop Orange Cake
This stovetop orange cake, made with simple ingredients, offers a delightful burst of citrus flavor and a soft, moist crumb. Perfect for anyone looking to try an oven-free cake, this gâteau à l’orange moelleux will take you back to cozy Sunday mornings in the kitchen. Its gentle stovetop cooking method ensures a perfectly tender texture, all without the need for an oven.
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.