Best 3 Gateau A Lorange De Madame Mahjoub Orange Cake Recipes

Indulge in the delightful flavors of the Orange Cake, a beloved delicacy with a rich history and vibrant taste. This classic cake, known as Gateau à l'Orange de Madame Mahjoub, originates from Algeria and is a staple in many North African households. The zesty aroma of oranges fills the air as you bite into this tender and moist cake, which boasts a perfect balance of sweetness and tanginess. With its vibrant orange color and tantalizing fragrance, this cake is sure to be a hit at any gathering. Intricate and intricate, the Orange Cake is a true testament to the culinary expertise of Madame Mahjoub, a renowned Algerian chef who has left an indelible mark on North African cuisine.

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

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

Ingredients

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

GATEAU A L'ORANGE

Gateau a l'Orange image

Provided by Food Network

Categories dessert

Yield Serves 6

Number Of Ingredients 10

Ingredients

Heaping 1/2 cup superfine sugar
6 tablespoons soft unsalted butter, plus extra for greasing
2 extra-large eggs
2/3 cup self-rising flour
1 scant teaspoons baking powder
1 large juicy orange
1 tablespoon Cointreau
5 tablespoons orange juice
1 tablespoon Cointreau
7 to 8 tablespoons confectioners' sugar

Steps:

Heat the oven to 350 degrees F. Beat the sugar and butter together until creamy. Beat in the eggs. Sift the flour and baking powder over the mixture and fold them in lightly.
Grate the zest of the orange and squeeze out the juice. Stir zest, juice, and Cointreau into the batter. Then grease a 5-cup bread pan and spoon in the batter. Knock the pan against the countertop to settle the contents. Bake for about 50 minutes, until the cake is firm but bouncy to the touch and the blade of a knife inserted into it comes out clean. Leave it to cool for 10 to 15 minutes, then unmold onto a dish.
Meanwhile, prepare the glazing. In a small saucepan, gently warm the orange juice and Cointreau. Stir in the confectioners' sugar.
Using a pastry brush, paint the glaze over the cake--some of the glaze will seep in, the rest will form a light crust. Serve cold.

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

Ingredients

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

Tips:

For a moist and flavorful cake, use fresh oranges. Choose oranges that are heavy for their size and have smooth, unblemished skin.
Zest the oranges before juicing them. This will release the flavorful oils from the skin and add a bright citrus flavor to the cake.
Use a light hand when mixing the batter. Overmixing can develop the gluten in the flour, resulting in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
Let the cake cool completely before frosting it. This will help the frosting set properly and prevent it from melting.

Conclusion:

With its moist texture, bright citrus flavor, and delicate crumb, this orange cake is a classic for a reason. It's perfect for any occasion, from a casual brunch to a special holiday gathering. So next time you're looking for a delicious and easy-to-make cake, give this recipe a try. You won't be disappointed!