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My birthday cake in Provence #baking #cake #recipe #interiordesign #cottagecore #france #kitchen
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My birthday cake in Provence #baking #cake #recipe #interiordesign #cottagecore #france #kitchen

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Recipe below!

*as always, my outfits and the tools, ingredients, and similar vintage plates and bowls are linked in my bio in my shopmy !*
If you saw my video from yesterday, you know that we spent my birthday in the south of France at the beautiful and dreamy @maisondefrederic 😍

Now while the south of France is no doubt beyond beaitufl in the summer months, it is still as gorgeous, if not more cozy, and more quiet, making this the perfect birthday trip to truly relax and take a more slow start to my 30s.

Uzes is famous for its glorious food markets, so I wanted to make the best with the produce they had, so for my birthday cake I wanted to make a Provencal style birthday cake – an orange and olive oil cake with a Creme fraiche whipped cream!

It’s perfectly light, fresh, bright, and makes the most of the seasonal ingredients from the south🤍

Provencal Orange Cake
3 eggs, room temp
150 g sugar
Zest of 2 oranges
125 g orange juice
100 g olive oil
Pinch of salt
175 g flour
25 grams almond flour
5 g baking powder
Dash of vanilla extract/beans

-Preheat oven to 180C/350F. Grease 9in cake pan or oval with layer of parchment on bottom
-Thinly slice oranges & arrange on bottom (pat dry with paper towel if very juicy)
-Whisk eggs, sugar, & zest until slightly thickened & pale (1–2 minutes), then slowly stream in olive oil while whisking & whisk till very light and emulsified
-Whisk in orange juice and vanilla
-Sift in flour, almond flour, baking powder, & salt, & fold till just combined
-Pour batter over oranges & bake for 35-40 minutes or until toothpick inserted comes out clean
-Let cool for 15 minutes, then arefully invert onto a plate while still slightly warm. Remove parchment.

120 g cold heavy cream
60 g crème fraîche
1–2 tbsp powdered sugar
Tiny pinch salt
Splash of vanilla extract or beans

Whisk together creme fraiche, whipping cream, & powdered sugar to taste till stiff peaks & serve with cake.

Et voila, bon appétit!

Outfit – https://shopmy.us/shop/ainsleydurose?tab=collections&Section_id=337424

Backpack – https://shopmy.us/shop/collections/4041769

Plates and bowls -https://shopmy.us/collections/4041533?tab=collections

Tools and ingredients – https://amzn.to/3OzV6M1

48 Comments

  1. @ainsleydurose

    Recipe below!

    as always, my outfits and the tools, ingredients, and similar vintage plates and bowls are linked in my bio in my shopmy !

    If you saw my video from yesterday, you know that we spent my birthday in the south of France at the beautiful and dreamy @maisondefrederic 😍

    Now while the south of France is no doubt beyond beaitufl in the summer months, it is still as gorgeous, if not more cozy, and more quiet, making this the perfect birthday trip to truly relax and take a more slow start to my 30s.

    Uzes is famous for its glorious food markets, so I wanted to make the best with the produce they had, so for my birthday cake I wanted to make a Provencal style birthday cake – an orange and olive oil cake with a Creme fraiche whipped cream!

    It’s perfectly light, fresh, bright, and makes the most of the seasonal ingredients from the south🤍

    Provencal Orange Cake
    3 eggs, room temp
    150 g sugar
    Zest of 2 oranges
    125 g orange juice
    100 g olive oil
    Pinch of salt
    175 g flour
    25 grams almond flour
    5 g baking powder
    Dash of vanilla extract/beans

    -Preheat oven to 180C/350F. Grease 9in cake pan or oval with layer of parchment on bottom
    -Thinly slice oranges & arrange on bottom (pat dry with paper towel if very juicy)
    -Whisk eggs, sugar, & zest until slightly thickened & pale (1–2 minutes), then slowly stream in olive oil while whisking & whisk till very light and emulsified
    -Whisk in orange juice and vanilla
    -Sift in flour, almond flour, baking powder, & salt, & fold till just combined
    -Pour batter over oranges & bake for 35-40 minutes or until toothpick inserted comes out clean
    -Let cool for 15 minutes, then arefully invert onto a plate while still slightly warm. Remove parchment.

    120 g cold heavy cream
    60 g crème fraîche
    1–2 tbsp powdered sugar
    Tiny pinch salt
    Splash of vanilla extract or beans

    Whisk together creme fraiche, whipping cream, & powdered sugar to taste till stiff peaks & serve with cake.

    Et voila, bon appétit!

    Outfit – https://shopmy.us/shop/ainsleydurose?tab=collections&Section_id=337424

    Backpack – https://shopmy.us/shop/collections/4041769

    Plates and bowls –https://shopmy.us/collections/4041533?tab=collections

    Tools and ingredients – https://amzn.to/3OzV6M1

  6. @leti.b

    J’adore la provence et leur marché j’ai hate d’y retourner en septembre .Joyeux anniversaire et merci pour cette jolie vidéo

  27. @KatherinFlorio

    HAPPY Birthday Ainsley! 🎉❤😊 much love to you from Canada, your B.D. cake is as beautiful looking as you are 😊

  29. @emilymariapollard

    Happy birthday someone else should have made your cake so you could relax on your special day, but having said that your cake looks amazing!

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