Le Cordon Bleu - Orange and Lemon Cake Recipe

You asked for it. So here it is.

Molleux Orange et Citron Servi Tiède,
Sauce Mandarine
Warm Soft Orange and Lemon Cake, Tangerine Sauce

Butter and paper line 4, 6cm (2.5 inch) diameter ring molds, 5 cm (2 inch) high. This recipe serves four.

Orange Cake Batter
2 eggs
100 g (1/2 cup) sugar
Peel of 1 orange, finely grated
20 ml (4 tsp) reduced orange juice
100 g (1/2 cup) flour
1 pinch salt
100 g (1/2 cup) butter

Blanch eggs with sugar (whisk until pale yellow). Mix in zest and orange juice. Whisk in flour in thirds to prevent clumping. With a spatula incorporate butter making sure it is well distributed through the batter. Fill piping bag (or zip-lock bag with tip cut off) and rest in refrigerator.

Lemon Filling
1 egg
30 g (2 tbsp) sugar
Peel of 2 lemons, grated
80 ml (1/3 cup) lemon juice
25 ml (1.5 tbsp) cream
25 g butter (1.5 tbsp)

Blanch eggs with sugar (whisk until pale yellow). Mix in zest, lemon juice, and cream. Cook on low to medium heat (like you would for crème anglaise) until well thickened. Be careful not to scorch or cook the eggs. Move the pan on and off the heat to regulate temperature. Once well thickened remove from heat and incorporate the butter. Fill small molds the size of a €2 or fifty-cent piece (about 1 tablespoon). And chill to harden.

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Once the batter has rested and the filling has hardened then prepare the cakes. Pipe prepared molds half way full with cake batter. Stud center with a harden lemon droplet. Top with more batter. Flatten top with a dampened spoon. Allow to rest in the refrigerator for 15-30 minutes. Bake at 160 degrees Celsius (320 degrees Fahrenheit) for about 10 minutes – until firm and slightly golden on top.

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Tangerine Sauce
150 ml (2/3 cup) tangerine juice (can be obtained from blending tangerine pulp and straining)
10 g (2 tsp) orange peel, very finely grated
30 g (1.5 tbsp) sugar
20 g (4 tsp) white chocolate
Cointreau

Heat juice over medium heat with zest and sugar, dissolving the sugar. Take off heat. In a separate bowl set over steaming water melt the chocolate. Mix chocolate into juice mixture. Chill. Add desired amount of Cointreau. (Always add alcohol once the mixture has cooled otherwise the alcohol will burn off.) Serve with baked cakes.