May 1st - Labour Day - was rainy and chilly in Geneva. Early that morning, we bumped into schoolgirls selling “muguets”, which is the flower symbol of that day. Sweetheart bought a sprig of lily-of-the-valley for me.
Later on, when I returned home, I thought we should celebrate Labour Day. As any celebration requires a cake and flowers (at least for me), I prepared this cake, which is moist, fluffy, delicious and so easy to make. If you like the taste of orange, I strongly recommend this cake.
The one I made was small but I give you the “normal size” recipe for about 10 people.
240 g butter, softened
240 g sugar
2 tbsp sugar
240 g flour
2 tsp baking powder
The juice and the zest of 4 very juicy oranges (I used organic oranges, each weighing 200g)
A little bit of grated coconut (optional)
Preheat the oven to 180°C.
Prepare the zest of the 4 oranges and their juice.
In a large bowl, work the butter into a cream.
Add the sugar gradually, whisking, then incorporate the eggs, one at a time, without ceasing to stir.
Add the flour and baking powder, then the orange zest and half the juice.
Butter a mould and pour in the mixture.
Bake for 40 to 50 minutes.
Meanwhile, prepare a syrup with the remaining orange juice and the 2 tbsp of sugar.
Bring to the boil for 6 minutes.
Unmould the cake and leave to cool slightly.
Sprinkle it with the orange juice syrup you have prepared.
Sprinkle with coconut (optional).
Note: The cake must be well impregnated with syrup, to have a pronounced taste of orange.