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1
Brush the moulds with butter and sprinkle with strong flour (not listed).
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2
Shake off the excess and chill in the fridge.
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3
Grate the orange zest.
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4
Squeeze the orange to obtain about 50 ml of juice.
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5
Mix the egg yolks and sugar together and beat well.
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6
Beat until pale and fluffy and add the orange zest and juice.
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7
Stir well.
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8
Mix the flour and baking powder together, sift into the egg yolk mixture and mix.
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9
Add the melted butter slowly by dripping through a spatula.
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10
Stir the mixture and you'll have runny batter.
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11
Leave to rest in the fridge for one hour.
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12
Preheat the oven to 200C.
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13
Pour the batter into the moulds and fill 80% of each mould.
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14
This batter does not expand a lot.
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15
Reduce the oven temperature to 180C and put the molds in the oven to bake for 15-18 minutes.
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16
When a skewer inserted comes out clean, it is done.
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17
After they're finishing baking, brush the surface with curacao liqueur.
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18
If you slice in half you can see a golden cake that's very aromatic.
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19
After they cool, cover with cling film to make them moist.
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20
If you plan to freeze them, wrap with cling film tightly and put in a freezer bag.
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21
Squeeze out excess air from the bag and chill in the freezer.
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22
Before you eat, leave at room temperature to defrost.
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23
You can enjoy the fluffiness and aroma right after they're done, and enjoy a matured taste the following day.
