Orange cake, by Pierre Hermé

After the Lemon cake by Pierre Hermé, here is its equally juicy and delicious Orange counterpart: the Orange cake by Pierre Hermé.

Recipe for a high 30cm-long orange cake

400 g sugar
zest from 3 oranges
6 eggs
190 g cream
375 g flour
1 tsp baking powder
a pinch of salt
150 g melted butter, room T

For the orange glaze / syrup:
150 g water
65 g sugar
juice from 3 oranges

Mix sugar and lemon zest and leave to rest 10-15 min. Add eggs and beat until while and foamy. Add cream, rum, mix. Slowly add flour + baking powder + salt (pre-mixed) while mixing to have a nice homogenous batter. Last add melted butter (cooled down to room T), mix, and transfer to a buttered + floured 30cm cake pan. Bake in the oven 90 min at 160C (or until a knife comes out clean of it). (you can also use a longer cake pan and in that case you'll bake the cake in less time: e.g. 60 min for a 38cm-long cake pan)

While the cake is baking, prepare the syrup. In a saucepan heat up sugar and water until it boils. Let it cool down and then add lemon juice. When the cake comes out of the oven, glaze it with the lemon syrup/glaze with a brush (it will seem like a lot of syrup but the cake acts as a sponge and will absorb it all). Let the cake cool down and then take it out of the cake pan.