Your recipe says to combine the sugar and butter and melt it over heat. I'm confused about how much to let this cook. I used organic dark brown sugar (all I had in the pantry) and cooked it thinking the sugar crystals should dissolve. Instead, the butter fat started separating out of the sugar and I think I overcooked it as it hardened almost immediately when I put it in the cake pan. Should this just have been cooked until the butter and sugar were blended and the bubbles started at the edges of the pan?
The cake came out except for a hardened circle of caramel in the middle of the pan. It's a lovely cake and I can hardly wait until it cools to taste it.
I put the sugar and orange zest in my mini food processor and pulsed it on the grind setting and it turned the most lovely pale orange and the cake batter smelled and tasted amazing.
Bonjour, Just made this for a dinner party (in my own apartment, and I still got the measurement wrong for the milk -- added an entire cup!). Oh well, it looks and smells fabulous, can't wait to dig in. I was tempted to use part cornmeal like your (fabuleux) cranberry upside down cake, but decided to try all-flour version. Merci David!
Hello David. Love your new apartment and your newsletter. I have dark muscovado AND dark sugar from Surfas I wasn’t clear which I should use for the topping. Was thinking the muscovado which Romain loves?
Made it today in much the same surroundings as you, David. In a ramshackle tossed together apartment kitchen where I’ll be trying to live for the next year until my new house is built. All my stuff is in storage. But I managed with borrowed necessities from my daughter down the hall. It was gorgeous and delicious. Definitely a keeper!
A friend brought me Meyer lemons, kumquats, and oranges from her sister's yard in LA last week. I’m in Portland, Oregon, where we woke to several inches of record breaking snowfall this morning. So I baked this cake, intermixing the Meyer lemons and kumquats and it is fabulous. Brought a quarter of it to my elderly neighbors and really made their day!
To print or save-On my Mac, I use "Print" option under "File," and scroll to pages where recipe appears. In this case, the actual directions begin on page 9 and go to page 10. I then include that in "print options" and save as PDF. Hope that might help others-you really want to be able to save and make David fabulous offerings. But, first order of business, make and freeze more Gourgere dough... then, cake!
David, I can't seem to find the "Print" sign on this newer Substack format. Am I just not seeing it on the page? Would love to be able to print out this recipe for my files.
I made this immediately- and I’m very excited to have a piece. The only problem I ran into is when I cooked the sugar and butter together it got rock hard and after baking not all of it would come out of the pan. It was like a brittle stuck to the pan. Did I cook the sugar/butter mixture too long?
Bonjour …I would like to know how I can print the recipe only of that wonderfull looking orange cake without printing the whole article that runs 13 page.
Made it again today. So good. So easy.
Your recipe says to combine the sugar and butter and melt it over heat. I'm confused about how much to let this cook. I used organic dark brown sugar (all I had in the pantry) and cooked it thinking the sugar crystals should dissolve. Instead, the butter fat started separating out of the sugar and I think I overcooked it as it hardened almost immediately when I put it in the cake pan. Should this just have been cooked until the butter and sugar were blended and the bubbles started at the edges of the pan?
The cake came out except for a hardened circle of caramel in the middle of the pan. It's a lovely cake and I can hardly wait until it cools to taste it.
I put the sugar and orange zest in my mini food processor and pulsed it on the grind setting and it turned the most lovely pale orange and the cake batter smelled and tasted amazing.
Such a gorgeous cake. I made it last weekend. The kitchen smelled so orange-y. Thank you!
Bonjour, Just made this for a dinner party (in my own apartment, and I still got the measurement wrong for the milk -- added an entire cup!). Oh well, it looks and smells fabulous, can't wait to dig in. I was tempted to use part cornmeal like your (fabuleux) cranberry upside down cake, but decided to try all-flour version. Merci David!
Making this now, looks great. Wondering if the orange zest goes in the butter for topping or the butter for the cake. I may do both!
Hello David. Love your new apartment and your newsletter. I have dark muscovado AND dark sugar from Surfas I wasn’t clear which I should use for the topping. Was thinking the muscovado which Romain loves?
Made it today in much the same surroundings as you, David. In a ramshackle tossed together apartment kitchen where I’ll be trying to live for the next year until my new house is built. All my stuff is in storage. But I managed with borrowed necessities from my daughter down the hall. It was gorgeous and delicious. Definitely a keeper!
Hi David
I just zested my 5 oranges. Mix all of that with the 1/2 cup of sugar? or were you just giving a suggestion for a larger amount of sugar?
David...you know that sweet flavoring called "Fiori di Sicilia"? wouldn't that be good in the orange cake?
A friend brought me Meyer lemons, kumquats, and oranges from her sister's yard in LA last week. I’m in Portland, Oregon, where we woke to several inches of record breaking snowfall this morning. So I baked this cake, intermixing the Meyer lemons and kumquats and it is fabulous. Brought a quarter of it to my elderly neighbors and really made their day!
To print or save-On my Mac, I use "Print" option under "File," and scroll to pages where recipe appears. In this case, the actual directions begin on page 9 and go to page 10. I then include that in "print options" and save as PDF. Hope that might help others-you really want to be able to save and make David fabulous offerings. But, first order of business, make and freeze more Gourgere dough... then, cake!
David, I can't seem to find the "Print" sign on this newer Substack format. Am I just not seeing it on the page? Would love to be able to print out this recipe for my files.
Oh yes! Adding to my list of things to do!
This looks fantastic. So, you need a cake pan that will go on the stove? I love blood oranges.
I made this immediately- and I’m very excited to have a piece. The only problem I ran into is when I cooked the sugar and butter together it got rock hard and after baking not all of it would come out of the pan. It was like a brittle stuck to the pan. Did I cook the sugar/butter mixture too long?
Bonjour …I would like to know how I can print the recipe only of that wonderfull looking orange cake without printing the whole article that runs 13 page.
By the way I do enjoy a lot your newsletter .
Merci et bon Dimanche