Wednesday, September 22, 2010

Let Them Eat Cake

Call me Marie Antoinette but two desserts isn't considered excessive if they are made out of pure love and with good intentions to celebrate someone's birthday, right?




Orange and Almond Cake
from Maeve O'Meara's 'Food Safari'
2 oranges
6 eggs
250g caster sugar
250g almond meal
1 tsp baking powder

In a deep pot, completely immerse the oranges in water and bring to the boil. Cook for at least 2 hours, then drain and leave to cool. Once cooled, puree the oranges in a food processor.

Grease a 20cm springform pan, and preheat the oven to 190 degrees celsius. Beat the eggs and caster sugar together until they form a light and creamy consistency. Add the pureed oranges, baking powder and almond meal and gently stir to combine. Pour into the tin and bake for 1-1 1/2 hours until the top is golden brown (it should get quite dark but dont be alarmed). Let to cool completely in its tin and then sprinkly liberally with icing sugar before serving.

With Vanilla + Orange Blossom Whipped Cream
from me

250ml thickened cream
2 teaspoon orange blossom water (substitute for orange juice)
1/4 teaspoon vanilla bean paste
1 1/2 tablespoons icing sugar

Whip the cream and vanilla bean on a high level for about 5 minutes. Slowly incorporate the icing sugar and orange blossom water and continue whipping until the cream becomes light and fluffy.
Perfect dolloped on top of the orange and almond cake.



Warm Cherry Strudel
from Maeve O'Meara's 'Food Safari'
125g ricotta
125g cream cheese, softened
3 tablespoons caster sugar
1 teaspoon vanilla extract
1 egg
5 filo pastry sheets
80g clarified butter, melted
2 tablespoons dry breadcrumbs
680g jar of sour (morello) cherries, drained
1 tablespoons flaked almonds, toasted
icing sugar

Combine the ricotta, cream cheese, sugar and vanilla and beat until smooth and creamy. Add the egg and beat well.

Lay a sheet of filo on the benchtop and brush with melted butter. Top with another filo sheet brushed with butter. Repeat until you have layered all the 5 sheets. Sprinkle the breadcrumbs evenly over the pastry. Spoon the cheese mixture along one edge, leaving a small border. Top with the cherries and sprinkle with the almonds. Fold in the ends of the pastry and roll up, enclosing the filling. Brush the edge with butter to stick down. Place on baking tray and brush the top with some remaining melted butter.

Bake for 15 minutes in a pre-heated 200 degrees celsius oven, and then reduce the heat to 180 degrees and bake for a further 5 minutes. The pastry should be dark golden and crisp. Remove from the oven and leave to cool for about 15 minutes, and if you would like dusk with icing sugar before serving.

1 comment:

  1. Excessive? Absolutely not! Two cakes are a triumph. They look lovely and wonderful! xoxox