Isabelle’s Gâteau Fondant à l’Orange
Prep time: 15 minutes
Cook time: 35–40 minutes
Serves 8 to 10
Great for: This cake is fresh, moist, and delightful—it’s great
any time!
Wine suggestion: Champagne!
3/4 cup unsalted butter, softened
2/3 cup granulated sugar
Juice of 6 oranges
Zest of 2 oranges, finely chopped
1/8 cup powdered sugar
3 eggs
1 cup flour
1 1/2 teaspoon baking powder
6–8 pineapple slices, canned or fresh, peeled and core removed
1 tablespoon unsalted butter
2–3 tablespoons brown sugar
Preheat oven to 325°F. In a mixing bowl, combine the butter with
the granulated sugar using a handheld blender. Add the flour, baking powder, and eggs,
and mix well. Add the orange zest and the juice of two oranges. Mix.
Pour into
a lightly buttered spring form baking pan. Bake for 35-40 minutes.
In a separate bowl, pour in the remaining juice from four oranges.
Add in the powdered sugar, whisking lightly. Take the cake out of the oven.
Pour the juice mixture over it. Let the cake cool.
Sprinkle both sides of the pineapple with brown sugar. In a pan,
melt the butter until it foams. Cook the pineapples, about 2–3 minutes each
side, until golden brown. When the cake is cool, place the pineapple slices on
top. Cover the cake with plastic wrap and refrigerate for at least an hour
before serving.
