Home Party Dessert Recipe
12/27/2016
Satsuma Orange Cake
1 cup unbleached flour, sifted, plus 1t
2 T superfine sugar
1 1/4 cup confectioners' sugar
6 eggs, separated
finely grated zest of 1/2 orange
1 T Grand Marnier
1 T orange juice
1/4 t salt
1/4 cup sugar
1/3 cup water
3 T Grand Marnier
2 lbs. Satsuma Orange, peeled and segmented
3 cups heavy cream
1 t orange flower water
6 oz. slivered almonds, toasted (1 cup)
>how to make<
1 cup unbleached flour, sifted, plus 1t
2 T superfine sugar
1 1/4 cup confectioners' sugar
6 eggs, separated
finely grated zest of 1/2 orange
1 T Grand Marnier
1 T orange juice
1/4 t salt
1/4 cup sugar
1/3 cup water
3 T Grand Marnier
2 lbs. Satsuma Orange, peeled and segmented
3 cups heavy cream
1 t orange flower water
6 oz. slivered almonds, toasted (1 cup)
>how to make<
*Preheat the oven to 275 degrees.
*Lightly grease three 9" cake pans.
*Dust with the extra teaspoon of flour and superfine sugar.
*Sift all but 2 T of the confectioners' sugar into a bowl and add the egg yolks.
*Beat until pale and thick enough to make a ribbon trail.
*Add the orange zest and gradually stir in 1 T of Grand Marnier and the orange juice.
*Fold in the flour.
*Beat the egg whites with the salt until stiff, but not dry, then beat in the reserved confectioners' sugar.
*Carefully fold the egg whites into the egg yolk mixture.
*Pour into the prepared pans and bake for 15~20 minutes.
*The cake is cooked when a small skewer inserted into the center comes out clean.
*Cool in the pans for 5 minutes, then turn out onto a wire rack and cool, upside down.
*Meanwhile, to make the sugar syrup, place the sugar and water in a saucepan and stir over low heat until the sugar dissolves.
*Boil for 4 to 5 minutes or until the temperature reaches 225 degrees on a candy thermometer.
*Cool the syrup, then stir in the remaining Grand Marnier.
*Pour over the Satsuma Oranges.
*While the cakes are cold, brush the layers with syrup.
*Arrange the Satsuma Oranges on two layer only, reserving 2/3 cup for decoration.
*Whip the cream, orange flower water and remaining superfine sugar together.
*Spread some of the cream over the fruit and assemble the cake with the plain layer on the top.
*Spread some of the cream in a pastry bag fitted with a rose tip.
*Arrange the Satsuma Oranges on cake and pipe cream rosettes.
Labels: cake recipe, Orange Cake recipe, Satsuma Orange Cake recipe
12/10/2016
Cranberry Curd Tart
(for crust)
1 1/4 cups raw hazelnuts
1 cup rice flour
1/4 t salt
1/2 cup sugar
6 T softened butter
(for filling)
12 oz. cranberries
1 cup sugar
juice and peel of 1 orange
4 oz. softened butter
2 eggs plus 2 egg yolks
>how to make<
(for crust)
1 1/4 cups raw hazelnuts
1 cup rice flour
1/4 t salt
1/2 cup sugar
6 T softened butter
(for filling)
12 oz. cranberries
1 cup sugar
juice and peel of 1 orange
4 oz. softened butter
2 eggs plus 2 egg yolks
>how to make<
(for crust)
*Heat oven to 325 degrees.
*Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack.
*Put roasted nuts in a clean towel and rub off skins.
*Discard skins and let nuts cool.
*In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal.
*Add remaining rice flour and salt and pulse briefly.
*Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick.
*Add nut mixture and combine until dough comes together.
(If it seems crumbly, add 1 to 2 T softened butter or a little cold water.
*Press dough evenly into a 10" French tart pan; use half the dough for the sides and half for the bottom.
*Prick bottom with a fork and freeze for 30 minutes.
*Heat oven to 350 degrees.
*Bake chilled tart shell about 15 minutes until lightly brown. Cool.
(for filling)
*Put cranberries, sugar and orange juice and peel in a saucepan over medium heat.
*Simmer until cranberries have popped and softened, about 10 minutes.
*Transfer to a food mill or medium mesh sieve and press cooking liquid into a bowl.
*Whisk the butter into the warm liquid.
*Put eggs and egg yolks into a bowl and beat lightly.
*Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together.
*Return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes.
*Let cool to room temperature.
*Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula.
*Bake at 350 degrees for 10 minutes to se curd.
*Cool on a rack.
*Store at room temperature for up to 2 days.
-serves 8 to 10-
Note: I found this recipe in "The New York Times".
Labels: Cranberry Curd Tart recipe, cranberry tart recipe, tart recipe
