Petits gateaux a l'orange et a la cannelle

When I saw the chosen ingredients for this month's Paper Chef, it was Sunday afternoon but thanks God all the ingredients were available in the kitchen. By the way, I was looking a the last orange all the week, wondering how I can use it. So the Paper Chef was very welcome !

The first idea was some crepes because it was La Chandeleur in France. But we already ate a lot of crepes the whole week so I forgot this idea.

I choose then a very simple dish : orange and cinnamon cakes we can share with some friends coming for a cup of coffee.

The recipe is the following :

- 7 oz (200 G) of caster sugar (sucre)

- 7 oz (200 G) of creme fraiche (crème fraîche)

- 7 oz (200 G) of wheat flour (farine de blé)

- 1 1/2 teaspoon baking powder (levure)

- 2 teaspoon of cinnamon (cannelle)

- 2 eggs (oeufs)

- zest and juice of 1 orange (zeste et jus d'une orange)

- 5 oz (150 G) of icing sugar (sucre glace)

Pre-heat the oven to gas mark 4, 350°F, 180°C. Préchauffer le four à 180°C.

First beat the eggs, the sugar and the zest of 1 orange together until well softened. Then beat in the creme fraiche. Next add the flour, the baking powder and the cinnamon and beat all the ingredients together.

Pour the mixture in the buttered cake tin (I used muffins tin) and bake in the centre of the oven for 25-30 minutes or until golden-brown.

Pour commencer, battre les oeufs avec le sucre et le zeste de l'orange jusqu'à l'obtention d'un mélange mousseux. Ensuite ajouter la crème fraîche et battre le tout. Ajouter ensuite la farine, la levure et la cannelle et battre tous les ingrédients ensemble.

Verser le mélange dans un moule beurré (j'ai utilisé des moules à muffins) et faire cuire au milieu du four pendant 25 à 30 minutes ou jusqu'à ce que les gâteaux soient dorés.

In the meantime, melt the icing sugar in the orange juice ; put in on the heat for 2 or 3 minutes until the sugar is really melted and the consistence is syrupy.

Pendant ce temps, mélanger le sucre glace et le jus de l'orange ; faire "cuire" pendant 2 à 3 minutes jusqu'à ce que le sucre ait fondu et jusqu'à obtenir une consistence de sirop.

When the cakes are cooked, pour the sirop on the top. It's ready.

Quand les gâteaux sont cuits, verser le sirop sur le dessus. C'est prêt.

These cakes are very tasty and were really delicious with a cup of coffee or tea.

Comments

[Terence]

Could someone tell me if egg powder can be purchased in France, if so where?

Thanks.

[Claire]

Hi

I too would like to know where to buy baking powder in France. Can anyone please help me?

Claire

[Jane]

Requia bonjour

Sais-tu où je peux acheter de la baking powder ici, fini la mienne, et je n'ai pas envie d'en faire il faut encore de la crème de tartre

Merci

[Estelle]

These look delicious! It's great that you participate to all these food-blog events, that gives an opportunity to non-French speakers to see what's baing baked in France.

[Gloria]

My god !

Je sens qu'avec toi, je vais revoir mon anglais, vite fait bien fait ... enfin au moins le vocabulaire culinaire!

J'en aurai léché l'écran ... lol