I get excited about baking birthday cakes..... because you can be very elaborate with them. I take my time searching, bookmarking recipes, improvising, procuring stuff from the market, finding ways to dress it up....my whipping cream decorations are a far cry from perfection.
So, when I was thinking of making a devil's food cake with layers of creamy richness for my hubby's b'day....he threw a surprise at me....'no creamy stuff, no chocolate'
WHAT!
Did I hear well? no chocolate!!?? OMG . But all my bookmarked recipes have chocolate.
A quick survey of my fav blogs led me to this Orange cake by Soma of Ecurry.
Saved the day...:)
I've used a variety which is termed as "mausmi" in India...not the orange we generally use. I was not very sure of the results, but it came out a winner...yipeee
SERVES 10–12
For glaze
For garnish
INSTRUCTIONS
For cake
So, when I was thinking of making a devil's food cake with layers of creamy richness for my hubby's b'day....he threw a surprise at me....'no creamy stuff, no chocolate'
WHAT!
Did I hear well? no chocolate!!?? OMG . But all my bookmarked recipes have chocolate.
A quick survey of my fav blogs led me to this Orange cake by Soma of Ecurry.
Saved the day...:)
I've used a variety which is termed as "mausmi" in India...not the orange we generally use. I was not very sure of the results, but it came out a winner...yipeee
SERVES 10–12
INGREDIENTS
For cake
- 3 Mausmi
- 2⅓ cups sugar
- Unsalted butter, for greasing the pan
- 2½ cups flour, plus more for pan
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. orange extract
- 3 eggs
- 6 tbsp. extra-virgin olive oil
For glaze
- ¼ cup fresh orange juice (I used packed juice)
- ¼ cup confectioners' sugar
- 2 oranges, sliced in thin strips
- 1/2 cup sugar
- 1 cup water
INSTRUCTIONS
For cake
1.
Trim about ½" from the tops and bottoms of oranges; quarter oranges
lengthwise. Bring 6 cups water to a boil and add oranges. Bring water back to a
boil; drain.
2.
Repeat boiling process twice more with fresh water.
3.
Put oranges, 1 cup sugar, and 4 cups water into a saucepan over
medium-high heat. Cook, stirring often, until sugar dissolves and orange rind
can be easily pierced with a fork, about 30 minutes.
4.
Remove pan from heat and let cool to room temperature.
5.Heat
oven to 350°F. Grease a 9' round cake pan with butter and dust with flour; line
pan bottom with parchment paper cut to fit. Set pan aside.
6.
Whisk together flour, baking powder, and baking soda in a medium bowl and set
aside.
7.
Remove orange quarters from syrup, remove and discard any seeds, and put
oranges into the bowl of a food processor. Pulse until oranges form a chunky
purée, 10 to 12 pulses.
8.
Add sugar, reserved flour mixture, orange extract, and eggs and process until
incorporated, about 2 minutes.
9. Add olive oil; process until combined.
9. Add olive oil; process until combined.
10. Pour batter into prepared pan; bake until a toothpick
inserted in center comes out clean, 40 to 45 minutes. Let cool for 30
minutes.
For glaze
In a small bowl,
whisk orange juice and confectioners' sugar to make a thin glaze. Remove cake
from pan and transfer to a cake stand or plate. Using a pastry brush, brush
orange glaze over top and sides of cake; let cool completely.
For garnishing
Bring 3-4 cups water
to a boil; add orange slices. Bring water back to a boil; drain. Repeat boiling
process twice more with fresh water. Combine 1/2 cup sugar with 1 cup water in
the pan and add the orange slices to the pan. Simmer at low to medium heat for
about 15-20 minutes or until the the slices softens and the solution gets
thick, syrupy and sticky. Remove oranges and reserve to garnish.
Garnish cake with
confectioners’ sugar and orange slices.
I did not use icing sugar though. Good for me because the cake came out a little too sweet for my liking. I believe a little less sugar in the batter would make the cake taste even better....I've not tried it out though. If you do, please let me know how was it?
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