Orange Citrus Cake Recipe
Orange Citrus Cake Photo: Jackie Cameron
“For an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!”
Orange Citrus Cake Recipe
Yields: 24cm Cake
Ingredients:
500 ml Cake Flour
10 ml Salt
10 ml Baking Powder
125 g Melted Butter
1 ½ cup White Sugar
4 Large Eggs
2 Medium Oranges – zest (chef’s note: either use a zester to remove coloured and perfumed outer rind or finely grate this off)
250 ml Full Cream Milk
Syrup
Ingredients:
300 ml freshly squeezed Orange Juice
30 ml salted Butter
250 ml White Sugar
Method:
Line a round tin of about 24 cm in diameter with greaseproof paper (chef’s note: To prevent the cake from sticking to the tin, also a very acidic cake often reacts with the tin and lastly to prevent the mixture from oozing out of the tin) and set aside.
Set oven to 180̊C
Whisk the eggs, orange zest and sugar in a mixing bowl until light and fluffy
Add melted butter
Sieve the dry ingredients and add to the above mixture alternatively with the milk amount
Place mixture into an already prepared baking tin. Bake for about 40 minutes or until the centre of the cake is cooked
Syrup
While the cake is cooking make the syrup
Place all the syrup ingredients into a sauce pan and bring to the boil (stirring continuously).
Once the cake is cooked take a skewer and prick over the entire surface of the cake 10) Make sure the syrup is hot and pour over the cake. The trick is to make certain that all the syrup goes into the cake.
At this stage the cake can be served and garnished with; for example, icing sugar, grated chocolate, fresh fruit, cream and cocoa powder
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