Orange cake, airy and quick

Ingredients for 1 servings:

• 250 g butter
• 180 g sugar
• 4 eggs
• ½ organic orange(s), zest
• 1 packet of baking powder
• 280 g flour
• Fat for the mold
• 1 orange(s), juice of the whole and zest of half
• 130 g sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Preheat the oven to 180°C fan-assisted oven (approx. 200°C top/bottom heat). Cream the butter and sugar until light and fluffy, then gradually beat in the eggs. Stir in the orange zest, baking powder, and flour. Pour the batter into a greased pan and bake for about 35 minutes. Use a skewer to check if it’s done. Meanwhile, place the orange juice, sugar, and orange zest in a saucepan and simmer over moderate heat to make a syrup. Remove the cake from the oven in its pan, pierce many holes with a skewer, and soak it in the syrup while it’s still hot or warm. Caution: Be careful with the spoon when soaking. There’s a risk the liquid will run through when pouring.