充滿橙香的Orange Cake

怎麼說呢？如今我買的食譜比起我剛剛開始學著做甜品的時候所買的書，實在是相差太遠了。這些我近兩年買的書總是有著些奇奇怪怪的材料。﹝uh.....其實應該算是我孤陋寡聞，不知道那是什麼東西﹞我以前連heavy cream跟whipping cream的分別都不知道，總覺得作者那麼仔細的要求實在是很煩。

像這份食譜，作者就要求一定要用creme fraiche。孤陋寡聞的我第一次看到這個材料的時候，直接的反應就是跳過這個食譜直接翻下一頁。後來發現不只Dorie Greenspan有用到creme fraiche，連PH這個大師級的都很愛用。我想說，好吧....如果我得要花72小時先做creme fraiche，才能開始做蛋糕，我也認了。

好在，家附近的Trader Joe's像是個寶庫，讓我一個不小心就挖出來一盒creme fraiche，省了麻煩。﹝不過creme fraiche該算是奶製品，怎麼給放到了cheese那邊去呢.....？﹞等找齊了材料，篩好了麵粉，就正式開工了。老實說，做這個蛋糕還挺一波三折的。先是creme fraiche，然後篩麵粉的時候我的篩子被貪心的我裝了太多麵粉，反而造成了麵粉積壓，變得非常難篩，弄了好半天才篩好。我自己還看錯了烘烤時間，結果第一天本來想上班前做，材料準備了一半趕快放棄跑去上班；然後等回家再做的時候又太累了，材料又準備了一半就陣亡去跟周公約會去了。直到今天﹝第二天早上﹞早上特地早起了，把蛋糕送進烤爐了以後，發現...其實還是會趕不及去上班。加上連日來的繁忙工作，我的頭痛又犯了，乾脆就請病假在家好好的補眠。

蛋糕做出來非常好吃，濃濃的橙子香味，配上酥脆的crust，軟軟的蛋糕，實在是非常享受呢...唯一可惜的是，我牛油抹烤盤的時候有些地方沒有抹到，當時覺得應該沒有太大所謂吧....等到脫模的時候就成了payback time了！我的蛋糕賣像有些欠奉，不過我自己吃就不那麼講究了。^_^

Orange Cake
食譜來源：Paris Sweets by Dorie Greenspan

2 1/4 cup (250g) cake flour, sifted
3/4 tsp double-acting baking powder
1/4 tsp salt
1 2/3 cup (335g) sugar 我只用了270g
grated zest of 2 oranges
5 large eggs, at room temperature
2/3 cup (165g) creme fraiche, at room temperature
2 Tbsp (20g) Grand Marnier
7 1/2 Tbsp (110g) unsalted butter, melted and cooled

1. Center a rack in the oven and preheat the oven to 350F (180C). Butter and flour a 9x5x3-inch loaf pan, dust the interior with flour, and tap out the excess. Put the pan on an insulated baking sheet.
   
2. Sift the flour, baking powder, and salt together and keep close at hand. Toss the sugar and zest together in a large bowl and rub them together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs, beating until the mixture is pale and foamy, then whisk in the creme fraiche and Grand Marnier. Switch to a large rubber spatula and gently stir the sifted flour mixture into the batter in three or four additions -- the batter should be thick and smooth. Finally, fold in the cooled melted butter in two or three additions.
   
3. Immediately spoon the batter into the pan and slide the baking sheet into the oven. Bake for 1 hour and 25 to 30 minutes, or until a thin knife inserted into the center of the cake comes our dry and free of crumbs. Remove the cake from the oven and allow it to cool for about 10 minutes on a cooling rack before turning it out of the pan: invert and cool to room temperature right side up.