Sunday, September 22, 2013

Sunday Blood Orange Sunday

I can't believe how quickly this week has flown by it's already Sunday Baking Club time again.

And in very exciting news last week's Caveman's Quiche, Man! was voted the winner of the Golden Spoon, yay!!
 
It was a lovely surprise to wake up to find I'd won with all the lovely comments that followed. I'm sure that bakers are the nicest people in the world...might have something to do with the amount of sugar in the air.
 
This week the theme is Dinky (tiny) and my offering is mini blood orange and almond syrup cakes.
 
If blood oranges are out of season you could use any orange.
 

Mini Blood Orange and Almond Syrup Cakes
 
Ingredients
For dried orange wedges
  • 2 blood oranges - thinner skinned oranges are better
For cake
  • 100g soft unsalted butter
  • 1 cup caster sugar
  • 1 tbsp. orange blossom water
  • 2 eggs
  • 60g almond meal
  • 60g self raising flour
  • zest and juice of 1 blood orange
For syrup
  • Juice of 2 blood oranges
  • 2 tbsp. of caster sugar
  • 1 tbsp. water
For ganache
  • 80ml cream
  • 250g white chocolate
  • 1 tsp. unsalted butter
  • 1 tbsp. Campari
 
Method
To make the dried orange wedges
  • Slice the oranges to about 4mm thick (luckily I have a meat slicer to assist)
  • lay on baking paper on a wire rack over a baking dish
  • Bake for 2 hours at 100°C
  • Let cool and then cut out small wedges
  • There will be more oranges than you need but this means you can pick the best coloured pieces, left overs can be added to muesli or dipped in chocolate

 
 

To make the cake
  • Preheat oven to 160°C/140°C fan forced
  • Grease and flour 2 x 12 hole mini muffin time and put in the freezer to help with not sticking
  • Cream butter and sugar, adding sugar in stages rather than all at once
  • Beat in orange blossom water
  • Beat in eggs 1 at a time
  • Sift almond meal and flour into the mix
  • Add zest and juice of blood orange and gently fold through
  • Take the muffin tins from the freezer
  • Fill each hole 3/4 full and tap to remove any air pockets
  • Bake for 10-12 minutes
  • Let cool for 5 minutes and remove from the tin
  • While warm baste with the blood orange syrup


To make the syrup
  • In a small saucepan add the blood orange juice, sugar and water
  • Stir and heat on medium heat for about 8 minutes till it slightly thickens
  • Take care that the sugars don't catch and burn on the sides of the pan
  • Baste the cakes with the syrup while they are still warm

To make the ganache
  • In a microwave bowl add the cream and chocolate and heat on high for 1 minute
  • Add the butter and stir to make sure all the chocolate has melted
  • Add the Campari and stir through
  • Chill for about 30 minutes till it holds it's shape
  • Pipe onto the cakes
  • Top with dried orange wedge
 This mix should make about 24 mini cakes or 1 large 19cm round cake tin. For less of a sweet hit substitute 85% dark chocolate for the white chocolate, yum bitter.......
 
 
 
 
 
 
 

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