140g butter softened
200g self-raising flour
11⁄2 tsp baking powder
Spiced whole orange and almond cake, spiced orange segments and a decent doff of pumpkin spiced cointreau cream
The kitchen is usually gifted with a bowl of citrus and the glow of orange is fairly essential through all the seasons. Sometime as key players, often to garnish or to lift a dish with juice and the wondrous, highly fragrant, sweet oily zest which so often brightens dishes and cocktails. Once armed with a sharp knife even a tired old bowl of citrus comes back to life, zested and the succulent textured segments are removed from tiring, bitter, pithy over coats it’s party time for the palette and Mojitos for the rest!
250 g castor sugar,
250 g butter at room temperature,
280 g self-raising flour,
2 ml salt,
4 jumbo eggs,
11/2 tbs grated orange rind,
115 g granadilla pulp,
5 ml pineapple essence,
150 ml milk
Juice of 1 orange (or more if needed),
300 ml sifted icing sugar.
Blend together until it forms the right consistency for the topping glaze.
Glaze once cake has cooled.
Preheat oven to 180 C and prepare a ring Bundt tin with spray and cook.
Cream butter and sugar together until pale and fluffy.
Add 1 egg at a time beating well after each addition.
Add granadilla pulp, essence and orange rind and beat further.
Sift flour, salt and add into butter/egg mixture along with the milk in small alternate batches.
Pour batter into Bundt tin and bake for 45 to 55 mins until golden or until a skewer comes out clean. Allow to cool before glazing.
Source: Food Lovers Recipe
Posted, prepared, tried and tested by Gail Haselsteiner
6 large eggs plus one additional egg whites
2&1/4 cups sifted cake flour
1&1/2 cups suferfine sugar
1/2 tsp salt
2 tbsp grated orrange zest
1 tbsp baking powder
1/2 cup veg oil
3/4 cup freshly squeeze orrange juice from (2 to 3 large or ranges )
1 tsp vanilla extract
1/2 tsp cream of tartar
Separate eggs while they are cold, place the egg yolks in one bowl and the white ( along with the extra egg white ) in another, cover with cling film bring to room temp about 30 minutes.
Preheat oven to 325F(170 C ) and have ready a 10 inch (25cm) tube pan.
In a bowl of electric mixer fitted with paddle attachment or hand mixer, place the flour,sugar(1/4 cup) baking powder,salt, orrange zest beat until combined. Make a well in the center of flour mixture and add the egg yolks, oil, orrange juice and vanilla extract, beat until smooth .scrape down the sides .
In separate bowl with whisk attachment beat egg whites until foamy,add cream of tartar and continue beat in the remaining 1/4 cup of sugar and beat until stiff peak form then whisk gently using rubber spatula and fold in three times onto the batter just until blended.
Pour batter into greased tube pan and bake for bout 55 to 60 minutes or until skewer inserted into the center comes out clean . ( when lightly press the cake will spring back ) immediately remove from the oven invert ( Turn upside dow) then place on a flat surface or bottle so it is suspended over the counter. Let the cake cool completely before removing from pan.
To remove the cake from pan, run a long metal spatula around the sides of the tube pan and center core. Invert to a greased wire rack. Dust the top with icing sugar , serve with whipped cream or fresh fruit.
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