Thursday, September 4, 2014
BLEND A CONFIT...PADDLE A CAKE MIX
ORANGE ALMOND CAKE
Recipe by Chef Lokesh Swami, Pastry Chef Double Tree By Hilton, Gurgaon
Fresh orange: 800gms; Butter: 400gms; Flour: 300gms; Almond powder: 200gms; Corn flour: 80gms; Heavy cream: 150ml; Baking powder: 10gms; Baking soda: 5gm; Eggs: 5nos; Grain sugar: 500gms; Castor sugar: 200gms; Brown sugar: 100 gms; Honey: 80ml; Whole almonds for garnish on top
Boil English oranges with skin in 1 liter of water for 10min. Drain the oranges and again boil them for 30min on slow flame with 500gms grain sugar and 1 liter of water. Drain out the water and roughly chop oranges with skin and remove all the seeds.
Using the KitchenAid cordless hand blender make a smooth paste of the cooked orange confit.
In the KitchenAid stand mixer cream butter and castor sugar using the paddle attachment till it’s light and fluffy. Add the above orange confit and cream again.
Whip eggs with brown sugar and add to the above mixture followed by warm honey and heavy cream. Fold in all the remaining dry ingredients and pour the mix in a cake mould.
Garnish it with chop or sliced almonds and bake in a pre-heated oven at 180® for 45 – 60 min. Poke the cake from center with a knife and if it comes out clean means the cake is done. Demould and let it cool for an hour then glaze it with little warm honey.