Best 2 Gateau A Lorange De Madame Mahjoub Orange Cake Recipes

The gateau a lorange de madame mahjoub orange cake is a classic French dessert that is sure to impress your guests. With its light and fluffy texture, zesty orange flavor, and delicate glaze, this cake is the perfect treat for any occasion. Whether you are a seasoned baker or just starting to experiment in the kitchen, this step-by-step guide will help you create a delicious and authentic gateau a lorange de madame mahjoub.

Check out the recipes below so you can choose the best recipe for yourself!

GATEAU A L'ORANGE DE MADAME MAHJOUB - ORANGE CAKE

Gateau a L'Orange De Madame Mahjoub - Orange Cake image

A recipe I am posting, untried by me, for ZWT. I found this on Kitchen Chick's food blog, under her North African section, and here is what she states about the recipe: "From Nancy Harmon Jenkins's book Essential Mediterranean comes Madame Mahjoub's orange cake recipe. This plain-looking cake is a delight in disguise and perfect with tea." "The original recipe calls for the Maltaise de Tunisie blood oranges and claims that they give the cake a beautiful red blush."

Provided by diner524

Categories Dessert

Time 1h5m

Yield 1 9 inch cake, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 small blood oranges (or thin-skinned juice oranges, organic preferred)
1/3 cup olive oil
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
powdered sugar, for dusting

Steps:

Pre-heat the oven to 350 degrees F and butter and flour your cake pan.
Wash oranges thoroughly to remove pesticide and wax residue. Slice tops and bottoms off of the oranges to remove the thickest part of the skin and discard. Chop oranges into chunks and discard the seeds. In a food processor, process the oranges into a chunky puree. Add the olive oil slowly and continue to process until it is well blended.
In a bowl, sift flour, baking powder, baking soda, and salt.
In a large bowl, beat eggs thoroughly and gradually add sugar until mixture is thick and lemon-colored. Add vanilla and optional almond extract.
Fold about a third of the flour mixture into the eggs and beat until mixed. Fold in about a third of the orange mixture and beat. Continue to add flour and orange mixture until everything is combined. You'll have a chunky batter.
Pour batter into cake pan. Bake for 60 minutes or until cake is brown on top and has pulled away from the sides of the pan.
Let cake cool. If you used a spring form pan, remove the sides. If not, then let cool for five minutes then remove from the pan and allow it to finish cooling. After it has completely cooled, dust with powdered sugar.

Nutrition Facts : Calories 501.2, Fat 15.6, SaturatedFat 2.8, Cholesterol 124, Sodium 408.1, Carbohydrate 82.3, Fiber 1.1, Sugar 50.2, Protein 8.5

GATEAU A L'ORANGE

Gateau a l'Orange image

Provided by Food Network

Categories dessert

Yield Serves 6

Number Of Ingredients 10

Ingredients

Heaping 1/2 cup superfine sugar
6 tablespoons soft unsalted butter, plus extra for greasing
2 extra-large eggs
2/3 cup self-rising flour
1 scant teaspoons baking powder
1 large juicy orange
1 tablespoon Cointreau
5 tablespoons orange juice
1 tablespoon Cointreau
7 to 8 tablespoons confectioners' sugar

Steps:

Heat the oven to 350 degrees F. Beat the sugar and butter together until creamy. Beat in the eggs. Sift the flour and baking powder over the mixture and fold them in lightly.
Grate the zest of the orange and squeeze out the juice. Stir zest, juice, and Cointreau into the batter. Then grease a 5-cup bread pan and spoon in the batter. Knock the pan against the countertop to settle the contents. Bake for about 50 minutes, until the cake is firm but bouncy to the touch and the blade of a knife inserted into it comes out clean. Leave it to cool for 10 to 15 minutes, then unmold onto a dish.
Meanwhile, prepare the glazing. In a small saucepan, gently warm the orange juice and Cointreau. Stir in the confectioners' sugar.
Using a pastry brush, paint the glaze over the cake--some of the glaze will seep in, the rest will form a light crust. Serve cold.

Tips:

Use fresh oranges: Fresh oranges provide the best flavor and aroma to the cake. If you don't have fresh oranges, you can use store-bought orange juice, but the flavor will be less intense.
Zest the oranges before juicing them: The zest of the orange contains a lot of flavor, so it's important to zest the oranges before juicing them. You can use a Microplane zester or a vegetable peeler to remove the zest.
Use a light hand when mixing the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
Don't overbake the cake: The cake is done when a toothpick inserted into the center comes out clean. Overbaking the cake will make it dry and crumbly.
Let the cake cool completely before serving: This will allow the flavors to develop and the cake to set properly.

Conclusion:

This orange cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's moist, flavorful, and has a beautiful orange color. The cake is also a good source of vitamin C and fiber. If you're looking for a delicious and healthy dessert, this orange cake is a great choice.