steamed orange cake with custard

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The comfortingness of custard, who doesn’t love this nostalgic sauce? In the April issue of delicious. we share special cakes – such as this orange cake – and desserts with the creamy egg sauce. Order the magazine here:

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Orange cake with custard

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steamed orange cake with ginger custard

You finish this orange cake with custard: that soft, creamy, sweet sauce of eggs, sugar, milk or cream. And that ginger, god, how delicious!

Corridor dessert, sweet

Keyword cake, custard, ginger, orange, orange cake

Preparation time 30 minutes

Preparation time 1 o’clock 15 minutes

steam 3 o’clock

Total time 4 o’clock 45 minutes

portions 12 persons

calories 457kcal

Author delicious.

Equipment

• also needed: closed baking tin (not a springform tin) of 21 cm Ø, greased and lined with baking paper

Ingredients

• 150 g butter, at room temperature
• 125 g fine cristalsugar
• 3 Eggs
• 300 g self-raising flour
• 1 el ginger powder
• 200 g Orange Marmelade
• grater and juice of 1 organic orange
• 175 ml buttermilk

candied orange slices

• 2 organic oranges, without caps, in thin slices, without seeds
• 325 g fine cristalsugar
• 125 ml orange juice
• 60 ml orange liqueur

ginger custard

• 300 ml cream
• 100 ml milk
• 35 ml orange liqueur
• 1 el finely grated ginger root
• 4 egg yolks (M)
• 60 g fine cristalsugar
• 1 tsp ginger powder

Instructions

• For the candied orange, place the slices in a large, deep frying pan and cover with cold water. Bring them to a boil over high heat and drain. Repeat twice.
• Heat the 325g sugar with the orange juice, liqueur and 375ml water in a saucepan over medium to high heat and stir until the sugar has dissolved. Bring the syrup to the boil, add the orange slices and cook for 20-25 minutes until soft and translucent. Place them on a platter. Boil the syrup for 10-15 minutes to ± 250 ml. The syrup will caramelize a bit.
• Pour 80 ml of syrup into the baking tin and let it spread over the entire bottom. Place the orange slices slightly overlapping on the bottom of the baking tin.
• For the cake, beat the butter and sugar in ± 5 min. until light and creamy. Beat in eggs one at a time; beat well after each addition and scrape down the sides of the bowl. Quickly mix in the self-raising flour, ginger powder and a pinch of salt, beating as little as possible.
• Add the marmalade, orange zest and juice and buttermilk. Spoon the batter over the orange slices in the baking tin and smooth out.
• Cut a sheet of parchment paper slightly larger than the baking tin and grease it lightly. Make a pleat in the middle and cover the baking tin with it. Make a similar fold in a sheet of aluminum foil and cover the baking tin. This way the cake has room to rise. Secure the paper and foil tightly with kitchen twine. Place the baking tin in a large (soup) pan with a lid (or use the roasting tin and close well with aluminum foil after filling with water). There should be enough space between the edge of the baking tin and the side of the pan.
• Pour enough boiling water into the pan to reach three-quarters of the height of the baking tin. Bring to the boil, reduce the heat to a very gentle simmer (use the flame spreader if necessary) and steam the cake, covered, for 21⁄2-3 hours, or until a skewer inserted in the center comes out clean or with some dry crumbs . In the meantime, if necessary, pour some boiling hot water into the pan. Carefully remove from the pan and let the cake rest for another 30 minutes.
• Meanwhile, heat the cream, milk, liqueur and grated ginger in a saucepan over medium heat to boiling point. Remove from the heat and let the cream mixture steep for 30 minutes.
• In a heatproof bowl, beat the egg yolks with the 60 g sugar and ginger powder until pale.
• Heat the cream mixture back to the boiling point and pour it through the sieve into the egg mixture, whisking continuously. Pour the mixture back into the pan and heat over a medium to low heat for 5-7 minutes, stirring constantly, until it thickens into a custard. Pour it through a sieve into a jug.
• Turn the cake onto a serving platter and serve with the ginger custard.

Notes

RECIPES, PREPARATION: EMMA KNOWLES | PHOTOGRAPHY: BEN DEARNLEY | STYLING: KIRSTEN JENKINS.

Nutrition

Calories: 457kcal | carbohydrates: 56g | Protein: 7g | Fat: 22g

Also check out this delicious rhubarb dessert with filo pastry, pistachio and rose water. With custard.

This article steamed orange cake with custard appeared first on delicious.magazine.