Do you like ultra-soft cakes? So, without further delay, try this recipe proposed by the famous content creator Hervé Cuisine.
There is nothing better than a ultra soft cake. But this texture is not always easy to obtain. Some culinary experts soak their preparations with a delicious syrup to give them even more fondness and flavor. However, this tip is not the only one that can help you achieve this result.
In a new publication posted on social networks, food influencer Hervé Cuisine revealed his way of doing things. The latter makes a citrus cake. And to make it as soft as possible, the content creator has a trick of his own.
First, it incorporates not only the zest of its orange and lemon, but also their juice. He also whisks the ingredients using an electric whisk tor improve the texture of the dough and incorporate as much air as possible. Which makes the cake even lighter and airier.
The ingredients
- 1 organic orange and 1 organic lemon (180 ml of juice + zest)
- 4 eggs
- 70 ml olive or sunflower oil (or 100 g melted butter)
- 80 g of brown sugar
- 200 g of T80 flour
- 50 g of almond powder
- ½ packet of baking powder
- 1 pinch of fleur de sel
For the icing:
- 150 g of fresh cheese spread
- 2 tablespoons of honey
- The zest of a lemon
The procedure to follow to reproduce this delicious recipe for ultra soft citrus cake
Squeeze citrus fruits, whether orange or lemon.
Collect the juice and reserve it.
Take the zest and place it in the salad bowl.
Add the broken eggs.
Pour it in and mix everything together using a manual or electric whisk.
Then add the citrus juice and continue stirring.
Add the flour, yeast and almond powder.
This time mix using a silicone spatula.
Place the cake batter in your mold and bake it in your oven for 45 to 50 minutes at 180°C.
While cooking, make the icing.
In a salad bowl, add the cream cheese spread.
Then add the lemon zest and the tablespoons of honey.
Combine all the ingredients using a whisk and it’s ready.
Once the cake has cooled, you can cover the top of your preparation with this famous icing. It’s really so good. Happy tasting!
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After training as a journalist at ESJ Paris and several experiences in the women’s press, I chose to combine my two passions: writing, cooking and more precisely…
