Orange Cake


Ethnicity
Indian

Type of Meal
Teatime, Party, Festive, Brunch

Type of Dish
Pastries and Cakes, Desserts, Baked

Main Ingredients
Plain flour (Maida), Milk, Butter, Sugar (Cheeni), Orange (Santra)

 
 
  Ingredients   Method
1 cup orange juice
3 oranges segmented, peeled and deseeded
1 cup cream
3 1/2 tbsp powdered sugar
1 tbsp orange jam
1/2 gelatine
8-10 cherries (glaced, blanched or carred)



Bake sponge cake with additions (orange essence and orange colour) . Mix 1/2 tbsp sugar in the orange juice. Cut cake in 2 horizontal halves. Soak them by sprinkling half the juice. Whip remaining sugar and cream till light and fluffy. Do not overbeat.

Spread half the cream on the lower half. Put remaining in an icing gun. Keep in fridge. Save 8-10 segments of orange for topping. Spread remaining over the cream. Place other half cake on top.

Sprinkle gelatine over remaining juice, keep for 2-3 minutes. Stir in jam, warm over slow fire till the solution has no crystals. Do not boil. Cool. Pipe a border of whipped cream. Pour gelatine in this boundary on the top. Allow to set in fridge.

Decorate by arranged orange segment and cherries. Chill for 1/2 hour before serving.

Serves 6
Making time 45 mins (excl sponge baking & chilling)
Shelf life 1 week (refrigerated)