SPICED ORANGE CAKE RECIPES

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SPICED ORANGE CAKE WITH CHRISTMAS PUDDING ICE CREAM RE…



Spiced orange cake with Christmas pudding ice cream re… image

A wonderful dessert for Boxing day that's packed with festive flavours but a little lighter than most Christmas fare. Plus, the ice cream is a great way to use up any leftover Christmas pudding. Equipment and preparation: you will need a 24cm/9½in loaf tin, an ice cream maker, food processor and a blender.

Provided by Tom Kerridge

Prep Time 2 hours

Cook Time 2 hours

Yield Serves 6-8

Number Of Ingredients 18

375g/13oz milk
375g/13oz double cream
150g/5½oz egg yolks
110g/4oz sugar
25g/1oz glycerine (optional)
500g/1lb 2oz crumbled Christmas pudding
3 oranges
300g/10½oz ground almonds
300g/10½oz caster sugar
2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
7 free-range eggs
1.5kg/3lb 5oz plums, halved and stoned
150g/5½oz butter
100g/3½oz sugar
1 cinnamon stick
1 lemon, juice only

Steps:

  • For the ice cream, make a custard base. In a pan, bring the milk and cream up to the boil. In a bowl, whisk together the egg yolks and sugar until pale. Pour the milk and cream over the yolk mixture and whisk together. Place back into a pan and cook over a low heat (to reach 82C/180F on a cooking thermometer) until the custard is thick enough to coat the back of a spoon.
  • Add the glycerine, if using, to help prevent ice crystals forming during freezing. Pour the hot custard over the crumbled Christmas pudding and stir to mix. Pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze.
  • For the cake, put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down.
  • Drain and, when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely — skins, pith, fruit — in the food processor.
  • Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin.
  • Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter.
  • Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil to stop the top burning.
  • Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin.
  • For the sauce, add all the ingredients to a saucepan and place over a low heat until simmering. Continue to cook until the plums are very soft and almost a purée.
  • Remove the cinnamon stick. Blend the spiced plums in a blender until smooth. Pass through a fine sieve into a bowl and set aside until needed. If you find the purée too thick, add a little water.
  • Serve the cake in slices with a scoop of ice cream and a drizzle of sauce.

SPICED CHRISTMAS CAKE RECIPE - BBC FOOD



Spiced Christmas cake recipe - BBC Food image

This is a good last-minute Christmas cake as it doesn’t need time to mature. Fragrant, spiced and with a light golden crumb. The natural decoration looks incredibly impressive too. Equipment and preparation: You will need a deep 20cm/8in round tin or a 18cm/7in square tin.

Provided by The Hairy Bikers

Prep Time 2 hours

Cook Time 2 hours

Yield Serves 12

Number Of Ingredients 39

125g/4½oz raisins
125g/4½oz sultanas
100g/3½oz currants
200g/7oz glacé cherries, halved
100g/3½oz pre-soaked apricots, chopped
100g/3½oz dried pineapple, chopped
100g/3½oz candied peel, finely chopped
100g/3½oz cashew nuts, roughly chopped
1 lime, zest only
1 lemon, zest only
½ orange, zest only
100ml/3½fl oz white port or white rum
225g/8oz butter
225g/8oz golden caster sugar
175g/6oz plain flour
50g/1¾oz ground almonds
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground mace or grated nutmeg
½ tsp ground allspice
¼ tsp ground cloves
pinch salt
4 free-range eggs
½ orange, juice only
1 tbsp rosewater or orange blossom water
900g/2lb marzipan
2 tbsp apricot jam
1 orange, preferably with a few leaves
2 tbsp icing sugar
2 free-range egg whites
3-4 longish sprigs rosemary (5-6cm/2-2½ in lengths)
few citrus leaves
100g/3½oz caster sugar
few crystalised rose petals
cinnamon sticks
star anise
cloves
nutmeg
edible gold spray or edible gold dust

Steps:

  • Put all the fruit into a large bowl, along with the cashew nuts and citrus zest. Pour over the white port (or rum). Leave to stand overnight, or at least for a few hours.
  • When you are ready to make the cake, line a deep 20cm/8in round tin or a 18cm/7in square tin with baking parchment. Tie a double layer of baking parchment around the outside of the tin, making sure it is at least 10cm/4cm higher than the top of the tin. Preheat the oven to 170C/150C Fan/Gas 3.
  • Cream together the butter and sugar in a large bowl until very pale, aerated and fluffy.
  • Put the flour, ground almonds, cinnamon, cardamom, mace (or nutmeg), allspice and cloves in a separate bowl together with a pinch of salt, and mix lightly to get rid of any lumps.
  • Add the eggs to the butter and sugar, one at a time and sprinkle over a tablespoon of the dry ingredients. Mix in, then repeat with the remaining eggs, finally adding the rest of the flour and stirring thoroughly.
  • Add the reserved soaked fruit and the rosewater or orange blossom water. Mix thoroughly again. Scrape the mixture into the prepared tin and smooth over with a palette knife.
  • Bake in the oven for an hour, then turn the temperature down to 150C/130C Fan/Gas 2, then bake for a further two hours. To check the cake is done, insert a skewer into the centre – it should come out clean when the cake is done. Leave to cool in the tin for around 10 minutes, then put on a cooling rack.
  • When completely cool, decorate the cake.
  • If the cake isn’t completely flat, trim the top, then turn it upside down. Roll out the marzipan to around 1cm/½in thick and cut so it that it will sit on the cake. Put the marzipan on a baking tray and put under the grill for a minute or two, until toasted in places. Alternatively use a blow torch once the marzipan is on the cake. Melt the apricot jam and spread on the cake. Transfer the grilled marzipan to the cake.
  • For the decorations, slice the orange into 2mm/1/16 in slices and pat away excess moisture with kitchen paper. Preheat the oven to 150C/130C Fan/Gas 2 and line the baking tray with baking parchment or non-stick lining.
  • Sprinkle the orange slices with the icing sugar. Put in the oven for around an hour to an hour and a half, checking regularly after around 50 minutes, until the oranges have dried out a little and started to brown. Leave cool completely.
  • For the leaves and rosemary sprigs, lightly whisk the egg whites in a bowl. Immerse the rosemary in the egg white, then remove and shake off the excess. Pour the caster sugar over a plate, then lay the rosemary sprigs in it. Spoon the caster sugar over the top, then shake off again, gently this time, to remove any excess. Lay on a tray. Brush the leaves with the egg white and again, drop onto the caster sugar and cover completely, shake off the caster sugar. Leave to dry for around an hour.
  • Lightly spray the spices with edible gold spray or dust with edible gold dust (this way you can still use them afterwards). Arrange the leaves, spices, orange slices and rose petals over the top of the cake, in a wreath. Leave the sides of the cake bare, or cover with a ribbon.

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