Or­ange and pas­sion­fruit cake

Cake and recipe sup­plied by Melissa Mills from Karaka Cakes

Little Treasures - - BIRTHDAY CAKES -


Cake 2 medium or­anges 6 free range eggs 250 grams of cas­tor sugar 250 grams of al­mond flour 2 tea­spoons of bak­ing pow­der But­ter­cream ic­ing 250 grams but­ter 200 grams ic­ing sugar 50 mls milk 1 ta­ble­spoon of Fresh As Pas­sion­fruit pow­der Boil or­anges for 2 hours, re­move from heat and al­low to cool for 30 min­utes Re­move green ends with a knife and chop or­anges in to quar­ters. Blend for 1 minute or un­til smooth, set aside Beat eggs and sugar on high un­til light and frothy, ap­prox. 2 min­utes. Add or­ange mix­ture and stir through Add al­mond meal and bak­ing pow­der and mix on a medium speed for 20 sec­onds (un­til well in­cor­po­rated) Grease two 6inch cake tins with but­ter or co­conut oil, cut 2 cir­cles out of bak­ing pa­per the same size as tins and place in the base Fill both tins, place one on the top in cen­tre of oven and one on the bot­tom in cen­tre of oven and bake for 25 min­utes at 160 degrees Cel­sius then swap and bake a fur­ther 20-25 mins or un­til skewer comes out clean. Or if you have a dou­ble oven, bake each cake in the cen­tre of oven Once cakes have cooled com­pletely, whip all in­gre­di­ents for your but­ter­cream for about 3 min­utes, ide­ally in a food pro­ces­sor with a whisk at­tach­ment to get as much air in as pos­si­ble (I use my trusty ther­momix) Colour as needed/wanted, try ic­ing your cake “naked” a layer of ic­ing in the mid­dle and on top and smooth with a knife, ar­range ed­i­ble flow­ers and Fresh As freeze dried rasp­ber­ries around the edge in a cir­cle shape. NOTE you can colour your ic­ing with rasp­ber­ries or blue­ber­ries or al­ter­na­tively add a drop off food colour­ing.

“My or­ange and pas­sion­fruit cake is my sig­na­ture. It’s sweet but tangy and su­per moist, even if you over­cook it! It’s also gluten free and a health­ier op­tion than a reg­u­lar cake.”


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