Brighten these elegant little French cakes with the addition of candied orange. This unexpected twist on a timeless classic will make these beauties the highlight of your next bridal or baby shower, formal tea, or holiday table.
In a small bowl whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and sugar at high speed until the mixture is thick and pale in color (about 5-8 minutes). Beat in the vanilla extract and orange zest. Stir in the candied orange. Gradually sift the flour mixture over the whipped eggs and gently fold in, using a rubber spatula. Do not over mix or the batter will deflate.
Then take about 1 cup of the batter and fold it into the warm melted butter in a bowl. (This lightens the butter making it easier to fold into the batter.) Then gently fold the butter mixture completely into the egg batter with a spatula. Cover and refrigerate the batter for at least an hour, preferably overnight (can be refrigerated up to three days).
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