Mary Berrys Orange Cake Food
MARY BERRY'S ORANGE LAYER CAKE
The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 35m
Yield Cuts into 8 slices
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
- Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
- To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
- Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.
Nutrition Facts : Calories 745 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
MARY BERRY'S MAPLE SYRUP CAKE
Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.
Provided by Sarah_Jayne
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- You will need a deep, round, 8 inch cake tin.
- Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
- Pre-heat the oven to 325.
- Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
- Stir in the chopped pecan nuts.
- Spoon the mixture into the prepared cake tin and level the surface.
- Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
- Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
- Whip the cream until it just holds its shape and then fold in the maple syrup.
- Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
- Decorate the top with the shredded orange zest.
- Store in the refrigerator.
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- Using a mandolin or very sharp knife, slice the orange very thinly, about 1/8 in thick. Tip the sugar and water into a large pan and bring to the boil stirring until the sugar has dissolved.
- Mix 100ml of the reserved sugar syrup with the Grand Marnier and set aside. Reserve any remaining sugar syrup for glazing.
- For the crème patissiere, measure the milk into a medium pan and add the vanilla paste. Bring to just below boiling point.
- In a bowl, whisk the eggs, sugar and flour together. Pour the hot milk over the egg mixture, whisking continuously. Return the mixture to the pan, then cook over a low heat, stirring continuously, until thickened.
- When set, whip the cream to soft peaks. Whisk the cooled crème patissiere until smooth, then fold in the cream.
- For the genoise, preheat the oven to 325F. Grease a 10in spring form tin with butter and line the base with baking parchment. Gently melt the butter in a small pan and set aside to cool slightly.
- Carefully fold half the flour into the egg mixture the gently pour half the cooled butter around the edge of the mixture and fold in. Repeat with the remaining flour and butter.
- To assemble, line a 10 inch diameter bowl or deep pie dish with a double layer of cling film. Slice the cooled genoise, horizontally through the middle, so you have 2 sponges.
- Arrange the orange slices in the cling film lined bowl. Place one slice in the center and arrange 6 slices in a circle around the central slice. Cut 3 orange slices in half and use the 6 halves to fill the spaces left between the 6 round slices.
- Spoon half of the crème patissiere into the bowl and gently smooth it over the oranges and up the sides to cover. Place the 7in sponge on top and brush with half of the Grand Marnier syrup.
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