Ingredients

Check off ingredients as you go

For 1 large round pan or 2 loaf pans

• 6 large eggs
• 250g (1¼ cups) sugar, preferably brown
• 1 piece of orange or lemon zest, finely chopped
• 80g (⅓ cup) neutral oil
• 320g (2⅔ cups) sifted flour
• 1 packet baking powder
• 140ml (½ cup + 1 tablespoon) orange juice
• a few drops of orange blossom water

If you change the number of serving, consider adjusting cooking times!

1. In a stand mixer bowl or large mixing bowl, beat the eggs and sugar with a whisk until the mixture turns pale and triples in volume (this takes several minutes).
2. While stirring, add the oil, then the zest, followed by the flour, baking powder, orange blossom water, and orange juice. Once everything is incorporated, stop mixing to avoid losing volume.
3. Preheat the oven to 170°C (340°F) convection. Pour the batter into a pan lined with parchment paper.
4. Bake in the middle of the oven for 50 minutes. Check for doneness with a toothpick. Let rest for about ten minutes with the oven door open (so it doesn’t continue cooking). Let cool before unmolding.

Tips and Variations

• To get a tall cake, the most important step is to beat the eggs and sugar with a whisk until the mixture becomes pale and very voluminous. This is what allows you to avoid separating the whites from the yolks.

• You can flavor it with vanilla instead of orange blossom water or even add chocolate chips.