Well - I don't think it's ever going to stop raining and this cake is just the thing to make for 'rainy day baking'.
The cake in the photograph looks very orange, but I promise you, it isn't food
colouring, I used only fresh orange juice.
Making this cake is a doddle, all the ingredients are mixed together for a couple of minutes in a bowl (easy!).
The butter cream is different from your usual creaming together of icing sugar and unsalted butter - there isn't any icing sugar in sight for this one. If you don't like butter cream, maybe you will enjoy this filling.
JAMES MARTIN COOKBOOK - THE GREAT BRITISH VILLAGE SHOW
ISBN 9781405320801 - PAGE 160
Serves 6-8
125g soft butter, 125g vanilla caster sugar, 125g self-raising flour, 1 tsp baking powder, grated zest of 1 large orange, juice of ½ large orange, 125g eggs (about 2 medium eggs), 1 rounded tbsp ground almonds (optional).
1. Preheat the oven to 150°C fan(170°C/Gas 3). Line the bottom and long sides of a 23cm loaf tin with baking parchment.
2. Put all the ingredients for the cake into a bowl and mix until smooth. Spoon the mixture into the loaf tin. Bake for 40-45 minutes until golden brown and springy to touch.
3. Leave the cake to cool in the tin for 15 minutes, then take hold of the edges of the baking parchment and lift the cake onto a wire rack. Leave to cool.
BUTTER CREAM
125g granulated sugar, 3 tbsp orange juice, 2 egg yolks, beaten, 125g soft, unsalted butter.
1. Dissolve the sugar with the juice, then put a sugar thermometer in the pan and boil to 115°C or a fraction higher. Put the egg yolks in a bowl. Tip in the boiling syrup and beat vigorously with an electric mixer. Before the mixture is cold, add the soft butter and beat again until light, creamy and thickened. Chill in the fridge to firm up (this takes a while).
2. Cut the cake horizontally in half. Fill with the butter cream, keeping back a little to smooth on top (I found I didn't use all of the butter cream).
TO FINISH
A handful of flaked almonds, sifted icing sugar.
Scatter over the almonds and dust with icing sugar before serving.
This cake is definitely in my repertoire now, it not only looked fabulous, but tasted fabulous too.
The cake in the photograph looks very orange, but I promise you, it isn't food
colouring, I used only fresh orange juice.
Making this cake is a doddle, all the ingredients are mixed together for a couple of minutes in a bowl (easy!).
The butter cream is different from your usual creaming together of icing sugar and unsalted butter - there isn't any icing sugar in sight for this one. If you don't like butter cream, maybe you will enjoy this filling.
JAMES MARTIN COOKBOOK - THE GREAT BRITISH VILLAGE SHOW
ISBN 9781405320801 - PAGE 160
Serves 6-8
125g soft butter, 125g vanilla caster sugar, 125g self-raising flour, 1 tsp baking powder, grated zest of 1 large orange, juice of ½ large orange, 125g eggs (about 2 medium eggs), 1 rounded tbsp ground almonds (optional).
1. Preheat the oven to 150°C fan(170°C/Gas 3). Line the bottom and long sides of a 23cm loaf tin with baking parchment.
2. Put all the ingredients for the cake into a bowl and mix until smooth. Spoon the mixture into the loaf tin. Bake for 40-45 minutes until golden brown and springy to touch.
3. Leave the cake to cool in the tin for 15 minutes, then take hold of the edges of the baking parchment and lift the cake onto a wire rack. Leave to cool.
BUTTER CREAM
125g granulated sugar, 3 tbsp orange juice, 2 egg yolks, beaten, 125g soft, unsalted butter.
1. Dissolve the sugar with the juice, then put a sugar thermometer in the pan and boil to 115°C or a fraction higher. Put the egg yolks in a bowl. Tip in the boiling syrup and beat vigorously with an electric mixer. Before the mixture is cold, add the soft butter and beat again until light, creamy and thickened. Chill in the fridge to firm up (this takes a while).
2. Cut the cake horizontally in half. Fill with the butter cream, keeping back a little to smooth on top (I found I didn't use all of the butter cream).
TO FINISH
A handful of flaked almonds, sifted icing sugar.
Scatter over the almonds and dust with icing sugar before serving.
This cake is definitely in my repertoire now, it not only looked fabulous, but tasted fabulous too.
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