Rio’s Orange Cake
RECIPE BY: Rio
TOPPING:
113g Clover butter
100g dark brown sugar
1 tbsp fresh grated ginger
2 tbsp orange zest
2 oranges
- Combine ingredients and cook for 1- 2 minutes until smooth and combined. Finely slice oranges and layer in a single layer at the bottom of a lined and greased cake pan with syrup. Set aside in the freezer while you prepare cake batter.
CAKE:
188g flour
1.5 tsp Royal Baking Powder
1.4tsp nutmeg
2 tsp cinnamon
1 tsp ground ginger
1 tsp salt
113 g Clover butter
100g granulated sugar
100g dark sugar
2 eggs
1 tsp vanilla
90 ml Clover fresh milk
100g toasted almonds, chopped
CAKE METHOD:
- Combine dry ingredients.
- Beat butter with sugar until light and fluffy
- Add eggs one at a time, followed by the zest.
- add dry ingredients into egg mixture in intervals at low speed
- Stream milk in to bring together. Do not overmix.
- Pour batter over sliced oranges mixture. Bake for 40-50 minutes at 180 degrees Celsius or until cooked through.
ACCOMPANIMENTS:
Orange sauce:
Juice of one two oranges
120 ml maple syrup or honey or sugar
5 cardamom pods
115g Clover butter
1 tbsp orange zest
- Heat orange juice + sugar maple syrup + honey + ginger + zest.
- Turn off heat and slowly add butter.
Creme anglaise:
400g Clover milk
400g Clover fresh cream
4 egg yolks
80g caster sugar
30g corn flour
25g Clover butter
- Combine milk and cream in a saucepan and heat.
- Combine corn starch, sugar and corn flour and stir.
- Temper egg mixture with warm liquid, then pour egg mixture back into milk mixture and put back on heat and whisk until thickened.