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Post by :jonnig
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :867
Click below to download : Fruit - Afternoon Tea Orange Cake (Format : PDF)
Fruit - Afternoon Tea Orange Cake
1 large orange or mandarin2 eggs
125 g unsalted butter, softened
1/4 cup castor sugar
225 g self- raising flour
Icing:
2 cups pure icing sugar.
1 teaspoon melted butter
1 tablespoon fresh orange or mandarin juice
1 tablespoon Grand Marnier or Mandarin-Napoleon liqueur
1 tablespoon chopped candied or sugared citrus peel
Preheat oven to 190 º C and butter a 20 cm. ring tin. Zest and juice orange.
Combine all cake ingredients in a food processor and blend for 2 minutes until smooth and creamy. Pour into prepared tin and bake for 30-35 minutes. Cool for 5 minutes in tin before turning out onto a wire rack. Cool completely before icing.
Beat all icing ingredients except peel until quite smooth. Stir in peel. Warm icing over hot water until it thins a little and pour or spread over cake.
Small cakes in paper cases will take 10-15 minutes to bake. Ice as above or dust with icing sugar.
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2-1/4 cups sifted cake flour or 2 cups all-purpose flour 1-1/2 cups granulated sugar 1/2 cup ground almonds 1 Tbsp. baking powder 1/4 tsp. salt 1/2 cup cooking oil 7 egg yolks 1 Tbsp. finely shredded orange peel (set aside) 3/4 cup orange juice 1/2 tsp. almond extract 7 egg whites 1/2 tsp. cream of tartar 1 recipe Orange Whipped Cream Frosting*** (recipe follows) 1/4 cup sliced almonds, toasted In a large mixing bowl stir together flour, sugar, ground almonds, baking powder, and salt. Make a well in the center. Add cooking oil, egg yolks, orange juice, and almond extract.
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PREVIOUS 10 BOOKS
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