MIDDLE EASTERN ORANGE CAKE WITH MARMALADE AND ORANGE FLOWER CREAM
Added by frizz1974 | Thu 08 Apr 2010 @ 22:59
This recipe is courtesy of Diane Henry’s Crazy Water, Pickled Lemon, and it is delicious, especially with the orange cream. A very grown up cake.
250g (9oz) Caster Sugar
55g (2oz) Plain Flour, Sifted
5ml (1tsp) Baking Powder
200g (7oz) freshly ground Almonds
Icing sugar for dusting
FOR THE CREAM
55g (2oz) Orange Marmalade
125g (4 ½ oz) Mascarpone Cheese
30ml (2 Tbs) Greek Yoghurt
Icing Sugar to taste
5ml (1 tsp) Orange Flower Water
. Put the orange in a saucepan, cover with water and simmer for an hour.Let cool. Cut the orange in half, remove the pips, and purée in a food processor.
2. Grease a 20cm (8in) spring-form tin and line with greaseproof paper. Preheat oven to 180˚C (350˚F) Gas Mark 4. Beat the eggs and sugar together until they’re pale and thick. Fold in the flour, baking powder, almonds and orange purée. Pour into the tin and bake in oven for about an hour, or until skewer inserted into the middle of the cake comes out clean. Turn the cake out to cool
3. To make the cream, melt the marmalade in a small pan. Let it cool slightly, but don’t let it set, then mix it with the mascarpone and yoghurt. Add icing sugar to taste and the orange flower water.
4. Sift icing sugar over the cake and serve with the marmalade cream.