Rio’s Orange Cake recipe

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

  1. 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:

  1. Combine dry ingredients.
  2. Beat butter with sugar until light and fluffy
  3. Add eggs one at a time, followed by the zest.
  4. add dry ingredients into egg mixture in intervals at low speed
  5. Stream milk in to bring together. Do not overmix.
  6. 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

  1. Heat orange juice + sugar maple syrup + honey + ginger + zest.
  2. 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

  1. Combine milk and cream in a saucepan and heat.
  2. Combine corn starch, sugar and corn flour and stir.
  3. Temper egg mixture with warm liquid, then pour egg mixture back into milk mixture and put back on heat and whisk until thickened.