I have made this Pierre Hermé-style cake several times, because it ticks exactly what I expect from a “real” pastry cake: a tight but melting crumb, a super clean citrus aroma, and a slightly caramelized crust that makes you want to cut a slice “just to taste”… then a second one.
What makes all the difference is not a magic ingredient, it's Pierre Hermé, because you work with a well-emulsified base (butter + sugar + eggs), you add the flour without destroying the dough, and you take care with the soaking syrup to keep it perfectly moist for several days.
The candied fruits, however, are not there to look pretty: they add texture to the chewing experience and a very classic “travel cake” feel.
Since this is a version inspired by Pierre Hermé's recipe, and therefore very pastry-like, I'm keeping the basics: citrus fruits, rum (or a neutral syrup if you prefer), and baking in a well-buttered cake tin.
To stick to the “seasonal cake” idea without betraying the spirit, I use citrus fruits (orange and lemon) and I slip a small piece of candied clementine into the mixture of candied fruits: it remains totally in keeping with tradition.
From a nutritional standpoint, it's a rich dessert (butter, sugar), but it has real value: the zest provides a lot of flavor without adding fat, and the citrus fruits provide some vitamin C.
And most importantly, it keeps very well: you can slice it, wrap it in film, and always have a serious snack on hand!
Pierre Hermé-style cake
4
people22
minutes34
minutes628
kcal56
minutesA moist and dense cake, just like the ones you find in shops, inspired by the style of pastry chef Pierre Hermé, with a fine crumb and a beautifully golden crust. The orange and lemon flavor is distinct, and the candied fruit adds subtle sweetness to every slice.
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Ingredients
150g softened unsalted butter (plus a little extra for the mold)
150 g of sugar
3 eggs (approx. 50g each without shell)
150 g of wheat flour (T55)
6 g of baking powder
2 g of fine salt
60g of candied orange peel, diced
40g of candied lemon peel, diced
30g , diced
20g of raisins
25g of amber rum
1 finely grated orange zest (untreated)
1 finely peeled lemon (untreated)
70g of orange juice (freshly squeezed )
30 g of water
45g sugar for the syrup
Preparation steps
- Take the butter out of the refrigerator 20 minutes beforehand so it softens. Butter and flour a small loaf tin (approximately 20 cm). Preheat the oven to 165°C (fan oven).
- Mix the candied fruit (orange, lemon, clementine) and raisins with the rum. Let it macerate while you prepare the dough.
- Sift the flour with the yeast. Add the salt, mix.
- In a bowl, work the softened butter with the sugar for 2 to 3 minutes: you are looking for a creamy texture, not necessarily very “white”.
- Add the eggs one at a time, mixing well between each addition. If the dough seems to separate, continue mixing: it will smooth out as you add the flour.
- Add the orange and lemon zest. Mix just to distribute them.
- Incorporate the flour/yeast mixture in two stages, using a spatula. Stop as soon as the flour is no longer visible (otherwise the crumb will become drier).
- Drain the fruit (reserve the maceration). Gently fold it into the batter. Pour into the mold and smooth the top.
- Bake for 34 minutes. Check for doneness with the tip of a knife: it should come out dry or with a tiny moist crumb, no raw dough.
- While the oranges are cooking, prepare the syrup: in a small saucepan, bring the orange juice, water, and 45g of sugar to a simmer. Let it simmer for 1 minute, then remove from the heat. Add 1 to 2 tablespoons of the rum maceration (not all of it, just enough to flavor).
- Once out of the oven, leave the cake in the tin for 5 minutes, then unmold it onto a wire rack. Prick the top with a skewer and brush it with the warm syrup, applying several coats until all the syrup is used.
- Allow to cool completely before slicing. For an even more even crumb, cover the cake with plastic wrap once cool and wait 2 hours before serving.
📊 Nutritional Information
1 serving (approx. 165g)
| Nutrient | Value |
|---|---|
| Calories | 628 kcal |
| Proteins | 7.9g |
| Carbohydrates | 79.8g |
| including sugars | 54.4g |
| Lipids | 27.1g |
| including saturated fatty acids | 16.1g |
| Fibers | 2.2g |
| Sodium | 456mg |
| Vitamins | |
| Vitamin C | 22% AJR |
| Vitamin B2 | 18% AJR |
| Vitamin A | 14% AJR |
| Minerals | |
| Phosphorus | 16% AJR |
| Calcium | 9% AJR |
| Iron | 13% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Cake storage: Covered with cling film, it will keep for 4 days at room temperature. It also slices very well and freezes in portions (thaw for 1 to 2 hours at room temperature).
💡 Chef's Tips
The key is soaking: if the syrup is hot and the cake is still warm, it penetrates better and the cake stays moist for several days. And to prevent the fruit from sinking to the bottom, cut it into small, even dice and gently fold it in at the end of the mixing process.
For anything related to measurements and weight and volume conversions, or vice versa, use our g to cl converter or our metric conversion table, which may be helpful!
🔄 Variations
- Pierre Hermé style cake without alcohol : replace the rum with the same amount of orange juice, and flavor the syrup with a touch of vanilla.
- Citrus-enriched recipe : add 10g of extra orange zest (finely grated) and reduce the raisins to 10g in the cake, to maintain the balance.
