Citrus Cake with Orange Cream
Baking and Desserts • American
Description
Citrus Cake with Orange Cream
Ingredients
- Wheat Flour 15 oz
- Butter 15 oz
- Brown Sugar 2¼ cups
- Activated Baking Soda ½ tablespoon
- Ocean salt a pinch
- Meyer Lemon Juice 1 tablespoon
- Citrus Zest Mix 1 tablespoon
- Orange juice concentrate 4 tablespoons
- Orange zest 3 tablespoons
- 1% Kefir 1 cup
- Sour Cream 10 oz
- Farm fresh eggs 8 pieces
Step-by-Step Guide
Step 1
For the batter, beat 350 grams of room temperature butter and 1.5 cups of sugar in a mixer until the mixture is white and homogeneous.
Step 2
Add 5 eggs, half of the orange juice and zest, all the lemon juice, zest, and kefir. Mix gently.
Step 3
Sift all the dry ingredients and add them to the mixer. Mix on low speed (the consistency should be like thick sour cream).
Step 4
Preheat the oven to 365°F.
Step 5
Pour the batter into silicone muffin molds or aluminum ones, placing parchment paper in the shape of the muffin first. Fill the mold no more than ¾ full. Bake for 20–25 minutes until golden brown, checking the center with a toothpick — when nothing sticks to the toothpick, it's done. Remove and let cool.
Step 6
For the cream, whisk 3 eggs and the remaining sugar (¾ cup) in a glass bowl for 2 minutes. Add the remaining orange juice.
Step 7
Transfer the glass bowl to a water bath (the bottom should not touch the water!!!!). Continue whisking well for 2 minutes.
Step 8
Using a wooden spoon, add 4 tablespoons of butter in pieces. Whisk for 8–10 minutes until the mixture thickens to the consistency of room temperature butter.
Step 9
Remove from the bath, add the zest, and let it cool completely.
Step 10
Add the sour cream and gently mix until homogeneous.
Step 11
Decorate the muffins with the cream, sprinkle with citrus zest, and enjoy eating them all at once, as it will be impossible to stop.
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