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Tag Archives: mandarins

Scarlet Berry and Mandarin Cake with Meringue Buttercream

IMG_3014I am now the proud owner of a Kitchenaid! It’s scarlet red, very shiny and lovely to look at. And SO easy to use. A gift from my friends for a special birthday, organized by Mlle X.

IMG_2770So this was Kitchenaid christening weekend. I’m  a devotee of The Great British Bakeoff http://www.bbc.co.uk/programmes/b013pqnm. After watching an episode I just have to bake.

The cake is loosely based on a recipe from that program by Mary Berry. I substituted whole mandarins plus some marmalade for the all-marmalade version.

The cake is not for the fainted hearted, as it is dense and fruity and quite heavy. I think I would make the all-marmalade version next time. The equal quantities of butter to sugar made it a little rich, so maybe a little less butter would lighten it too. But if you want a dense and flavourful cake, you certainly achieve that here.

I filled and iced the cake with meringue buttercream. The Kitchenaid produced a stunning result! Mega rich!

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Cakes (2)

Ingredients

200g unsalted butter, softened
200g caster sugar
4 large free range eggs
200g self raising flour
1/2 tsp baking powder
2 small whole mandarins, chopped and blitzed in a food processor
2 tbsp milk
3 tbsp chunky Seville orange marmalade

Method

Preheat the oven to 170 degrees C. Butter two 20 cm round cake tins and line with baking paper. Butter the paper.
Cream the softened butter with a Kitchenaid or similar mixer until soft and creamy. Beat in the sugar gradually, then continue to beat until it becomes pale and fluffy.
Gradually beat in the eggs, beating well after each addition.Sift the flour and baking powder into the bowl and gently fold into the mixture with a large metal spoon. When thoroughly combined, stir in the blitzed mandarins, marmalade and milk.
Spoon the mixture into the prepared tins and spread evenly. Bake for about 45 minutes, or until golden brown and and a skewer inserted in the cakes comes out clean. Run a round bladed knife around the inside of the tin to loosen and then carefully turn the cakes out onto a wire rack. Flip to right side up. Allow the cakes to cool completely before filling and icing.

Meringue Buttercream 

Ingredients
4 egg whites
2 cups white sugar
2 cups unsalted butter, at room temperature
1 tablespoon vanilla extract
Method
Place the egg whites and sugar into a metal bowl and set over a saucepan filled with about 5 cms of simmering water.
Heat, stirring frequently, until the temperature of the egg whites reaches 60 degrees C.  Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed until they have reached their maximum volume, 5 to 10 minutes.
Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla. Continue beating for about 5 minutes until the meringue and butter mixture is completely amalgamated, thick and of frosting consistency.
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Filling and Topping

Spread one of the cakes, thickly, with half the buttercream using a palette knife. top with sliced strawberries or other scarlet fruit, and a little fruit from any good marmalade. I used my homemade mandarin marmalade.

Top with the remaining cake, ice with the remaining buttercream, and decorate with berries and marmalade fruit as you fancy!

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Mandarin and Passionfruit Cake with Buttered Macadamias and Candied Orange

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I am always interested in cakes which incorporate fruit into the bake as this ensures a moist cake and one with good keeping qualities. I used Annabel Langbein’s Orange Lightning Cake as the basis for this recipe.

The inclusion of mandarins gives a sweet juiciness; the passionfruit pulp adds tang and gives the cake a lovely chartreuse colour.

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The topping is smashed macadamias toasted in a mixture of coconut sugar and demerara sugar and a little butter, and candied orange – from my store cupboard on this occasion – although the process is easy enough to do yourself if you have the time.

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Ingredients

2 mandarins (unpeeled)
1 tsp bicarbonate of soda
125 gms softened butter
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups plain flour
Pulp of 2 passionfruit

Topping
1 tbl coconut sugar
1 tbl demerara sugar + 1 tsp for scattering over cake
1/2 cup macadamia nuts
A knob of butter
3 candied orange slices

Method
Preheat oven to 160 degrees C. Grease a 20cm spring form tin and line the base with baking paper.
Cut the mandarins into quarters, remove the seeds and blitz in a food processor until finely chopped.
Dissolve the bicarbonate of soda soda in 1/2 cup water and add to the food processor with butter, sugar, eggs, vanilla and flour. Whizz to combine. Add the passionfruit pulp and pulse several times to just combine.
Pour into prepared tin and place in oven.
Topping
Heat sugars in a frying pan over a low heat until dissolved. Add macadamias which you have bashed with a mallet or rolling pin, and cook until coated with the sugar mixture. Add the butter and toss the nuts in the butter/sugar mixture for a minute.
After about 30 minutes, gently open the oven door and scatter toasted macadamias over the cake while the cake is still in the oven. Close oven door and bake for a further 15 minutes or until a skewer inserted into the centre comes out clean ( about 45 minutes bake time in all). However be sure to check before the 15 minutes if you see  – or smell – that the cake is cooking quickly. Leave to cool in tin before removing to serving plate.
Finish the topping by scattering the cake with a little demerara sugar and candied orange slices.

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