Orange Cake recipe, the most delicious one

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Today I want to share this delicious Orange Cake recipe with you. This recipe was shared back at the beginning of the pandemic by a French Chef I really like during one of his Instagram live. Jeffrey Cagnes is the pastry chef of Stohrer, the oldest pastry shop in Paris, founded in 1730. When France went into lockdown in March 2020, he (and other great chefs) started doing lives on Instagram. He shared great recipes and tips with everyone, sometimes even followed by live Q&A where you could ask him questions in direct.

It seems like nothing, at the end of the day it is an Orange Cake, but this one is bomb. It is super moist and tasty, and we serve it with a homemade orange confit on top. The confit really makes all the difference.

We use mascarpone to prepare this Orange Cake but you can also replace it by crème fraiche if you want (I haven’t tried it yet so let me know if you do). We use grapeseed oil as it doesn’t have any taste. However, you could totally try different oil like walnut oil, olive oil, avocado oil etc. It will give an extra taste to your cake.

The confit is really my favorite part so don’t skip it. It really adds a kick to the cake, some freshness and sweetness to it.

You can keep your orange cake in the fridge for 4 days, if it last that longs!

See recipe below, let me know if you like it!

Best Orange Cake with Confit

The Best Orange Cake you've ever tried, topped with a delicious orange confit.
Course: Breakfast, Dessert, Snack


For the Cake

  • 230 g eggs
  • 300 g sugar
  • 160 g mascarpone
  • 230 g flour
  • 4 g baking powder
  • 100 g grapeseed oil
  • 4 oranges zest only

For the Confit

  • 250 g freshly squeezed orange juice
  • 1 orange zest only
  • 25 g sugar
  • 10 g pectin

Orange juice to soak the cake

  • 160 g orange juice
  • 40 g water
  • 1 vanilla bean


  • Preheat oven to 340F
  • Whisk your eggs and sugar. Add the zest of 4 oranges. And whisk again. Add the mascarpone, start by slowing whisking to incorporate the mascarpone, then whisk medium speed. Mix together the flour and baking powder and add to the mascarpone mix. Add the oil in 3 times.
  • Bake 30 to 45 minutes in a cake pan.
  • In the meantime, boil the orange juice with half the sugar. Mix the remaining sugar and pectin together and add to the orange juice as well as the zest of one orange. Bring back to a boil again and cook for about 3 minutes. Keep in the fridge until you use it.
  • Mix together the orange juice, the water and the vanilla.
  • When the cake is ready, remove it from the pan and soak it into the orange juice (while still being hot) on all faces. Let cool down.
  • Once everything is cool down, spread the orange confit on top of it and ENJOY!

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