Best 6 Gateau A Lorange Recipes

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Indulge in the tantalizing world of French patisserie with the exquisite Gateau à l'Orange, a culinary masterpiece that blends the vibrant flavors of orange with the delicate sweetness of cake. This delightful treat is a symphony of textures, featuring a moist and tender sponge cake infused with the aromatic zest of oranges, complemented by a luscious orange curd filling that bursts with citrusy goodness. The crowning glory is a silky smooth orange glaze that adds a glossy sheen and an extra layer of tangy sweetness. As you embark on this culinary journey, you'll discover two variations of this classic dessert: a traditional Gateau à l'Orange and an enchanting gluten-free version, catering to those with dietary restrictions. Prepare to be mesmerized by the vibrant colors, intoxicating aromas, and unforgettable taste of this French masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE CAKE



Orange Cake image

This recipe yields 2 loaves or as my mom used to make it - one bundt cake. I find that it's not easy to remove the cake from the bundt pan because it's a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.

Provided by judith

Number Of Ingredients 8

2 1/2 cups (350g) all-purpose flour, sifted
2 1/2 teaspoons baking powder
4 large eggs
1 1/2 cups (300g) granulated sugar
1 cup (240 ml) canola or vegetable oil
1 1/4 cups (300 ml) freshly squeezed orange juice
Orange zest from 3-4 oranges ((I use the same amount of oranges I use for the juice))
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
  • In a medium bowl whisk together flour and baking powder. Set aside.
  • In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
  • Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
  • Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

ORANGE CAKE



Orange Cake image

This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!

Provided by Angie LaSala

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 2h

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup orange juice
½ cup vegetable oil
4 eggs
1 teaspoon lemon extract
⅓ cup orange juice
⅔ cup white sugar
¼ cup butter

Steps:

  • Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 55 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 442.7 mg, Sugar 31.8 g

ORANGE POUND CAKE



Orange Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 2 cakes

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Steps:

  • Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
  • To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

ORANGE CAKE



Orange Cake image

A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1/2 cup orange juice
2 tablespoons water
1-1/2 teaspoons orange peel
1/8 teaspoon almond extract
1-1/4 cups cake flour
1-3/4 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1-1/4 cups confectioners' sugar
1 tablespoon butter, softened
1 to 2 tablespoons orange juice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.

Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

GATEAU A L'ORANGE



Gateau a L'orange image

This was Mama's go to recipe to impress. I hope you enjoy it as much as her guests did. This recipe is over 50 years old and is being typed from her notes. Please note that you will need two envelopes of Knox gelatin. Not sure of the ounce measurements so ignore the ounce measurement below.

Provided by davinandkennard

Categories     Dessert

Time P1DT50m

Yield 10 serving(s)

Number Of Ingredients 13

2 (1/4 ounce) envelopes plain gelatin
1/4 cup cold water
1 1/4 cups fresh orange juice
2 tablespoons fresh lemon juice
4 eggs
1 1/2 cups superfine sugar
1/2 teaspoon salt
3 tablespoons grated orange rind (no pith)
1 cup whipping cream
1 angel food cake
1 (7 ounce) can mandarin oranges, soaked in
apricot brandy
1 cup slivered almonds, lightly toasted

Steps:

  • Soften the 2 envelopes of unflavored gelatin in 1/4 cup cold water and 1/4 cup orange juice.
  • Set aside.
  • In the top of a double boiler mix 1 cup orange juice, 2 Tbsps lemon juice, 1 cup sugar and 4 beaten egg yolks, 1/2 tsp salt, and 3 Tbsps orange rind.
  • Stir constantly over boiling water unti it thickens a bit and looks smooth. (It will not get very think so don't cook too long).
  • Add the gelatin and stir until disolved.
  • Set aside to cool.
  • Beat 4 egg whites with 1/2 cup sugar until stiff.
  • Set aside.
  • Whip 1 cup whipping cream until firm.
  • When the orange mixture is cool and just beginning to set around the edges beat with a rotary beater until smooth and a little fluffy.
  • Fold in the egg whites and then the whipped cream.
  • In a large wet bowl (you could line with plastic wrap) pour the mixture and press the cake into it. (Mama would halve the cake and tear the cake the remainder into pieces and fill the hole of the angel food cake).
  • Press down. It may be necessary to plate on top to keep it compressed.
  • Let set completely in the refrigerator.
  • Unmold on a cake plate.
  • Garnish with the madarin oranges and slivered almonds.

Nutrition Facts : Calories 474.9, Fat 16.6, SaturatedFat 6.6, Cholesterol 117.2, Sodium 460.4, Carbohydrate 74.5, Fiber 2, Sugar 53.6, Protein 10.6

GATEAU A L'ORANGE DE MADAME MAHJOUB - ORANGE CAKE



Gateau a L'Orange De Madame Mahjoub - Orange Cake image

A recipe I am posting, untried by me, for ZWT. I found this on Kitchen Chick's food blog, under her North African section, and here is what she states about the recipe: "From Nancy Harmon Jenkins's book Essential Mediterranean comes Madame Mahjoub's orange cake recipe. This plain-looking cake is a delight in disguise and perfect with tea." "The original recipe calls for the Maltaise de Tunisie blood oranges and claims that they give the cake a beautiful red blush."

Provided by diner524

Categories     Dessert

Time 1h5m

Yield 1 9 inch cake, 6 serving(s)

Number Of Ingredients 11

2 small blood oranges (or thin-skinned juice oranges, organic preferred)
1/3 cup olive oil
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
powdered sugar, for dusting

Steps:

  • Pre-heat the oven to 350 degrees F and butter and flour your cake pan.
  • Wash oranges thoroughly to remove pesticide and wax residue. Slice tops and bottoms off of the oranges to remove the thickest part of the skin and discard. Chop oranges into chunks and discard the seeds. In a food processor, process the oranges into a chunky puree. Add the olive oil slowly and continue to process until it is well blended.
  • In a bowl, sift flour, baking powder, baking soda, and salt.
  • In a large bowl, beat eggs thoroughly and gradually add sugar until mixture is thick and lemon-colored. Add vanilla and optional almond extract.
  • Fold about a third of the flour mixture into the eggs and beat until mixed. Fold in about a third of the orange mixture and beat. Continue to add flour and orange mixture until everything is combined. You'll have a chunky batter.
  • Pour batter into cake pan. Bake for 60 minutes or until cake is brown on top and has pulled away from the sides of the pan.
  • Let cake cool. If you used a spring form pan, remove the sides. If not, then let cool for five minutes then remove from the pan and allow it to finish cooling. After it has completely cooled, dust with powdered sugar.

Nutrition Facts : Calories 501.2, Fat 15.6, SaturatedFat 2.8, Cholesterol 124, Sodium 408.1, Carbohydrate 82.3, Fiber 1.1, Sugar 50.2, Protein 8.5

Tips:

  • Choose the right oranges: Use ripe, juicy oranges with a thin skin. Avoid oranges that are too sour or have a thick skin.
  • Zest the oranges before juicing them: This will help release the aromatic oils from the orange peel and give your cake a more intense orange flavor.
  • Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter and make your cake light and airy.
  • Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
  • Fold in the flour and baking powder gently: Overmixing the batter will make your cake tough.
  • Bake the cake in a preheated oven: This will help ensure that the cake rises evenly.
  • Let the cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

Gateau a l'orange is a delicious and classic French dessert that is perfect for any occasion. With its moist, tender crumb and bright orange flavor, this cake is sure to be a hit with everyone who tries it. Follow the tips above to make the best gateau a l'orange possible.

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