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<
*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