Nutrition Facts
12 servings
12
Recipe for Suzette Cake
A Suzette cake, so why this pretty name? Simply because there's orange liqueur in this cake, which is used to prepare a little caramel with orange juice and sugar. A success for flavoring this delicious cake.
Ingredients
3 eggs
120 sugar
30 sugar for the caramel
1 orange zest and juice
1 lemon and its juice
6 Orange liqueur
120 butter
250 Flour
1 packet of baking powder
Directions
1
Melt the butter and set it aside. In a non-stick pan, add 30 g of sugar and heat it dry until you achieve a nice golden caramel.
2
Add the orange juice and the liqueur. Bring to a boil for 30 seconds. Remove from heat and let cool. Grease or line a loaf pan with parchment paper.
3
In a mixing bowl, beat the eggs and sugar until slightly lightened in color. Add the lemon juice. Then gently fold in the cooled butter.
4
Add the orange zest and the caramel. Mix. Incorporate the sifted dry ingredients (flour, baking powder). Mix until you achieve a smooth batter.
5
Pour the mixture into the mold. Let your cake rest for about 1 hour before baking it. Preheat your oven to 180°C. Bake for 45 minutes.
6
Check the cooking by inserting the blade of a knife. Unmold and let cool on a rack.
7
To finish, the recipe is also on my blog.
Ingredients
Ingredients
3 eggs
120 sugar
30 sugar for the caramel
1 orange zest and juice
1 lemon and its juice
6 Orange liqueur
120 butter
250 Flour
1 packet of baking powder
Directions
Directions
1
Melt the butter and set it aside. In a non-stick pan, add 30 g of sugar and heat it dry until you achieve a nice golden caramel.
2
Add the orange juice and the liqueur. Bring to a boil for 30 seconds. Remove from heat and let cool. Grease or line a loaf pan with parchment paper.
3
In a mixing bowl, beat the eggs and sugar until slightly lightened in color. Add the lemon juice. Then gently fold in the cooled butter.
4
Add the orange zest and the caramel. Mix. Incorporate the sifted dry ingredients (flour, baking powder). Mix until you achieve a smooth batter.
5
Pour the mixture into the mold. Let your cake rest for about 1 hour before baking it. Preheat your oven to 180°C. Bake for 45 minutes.
6
Check the cooking by inserting the blade of a knife. Unmold and let cool on a rack.
7
To finish, the recipe is also on my blog.
Notes
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EN