Orange Cake with Orange Sauce and Zabaione (MC2018)
MasterChef 2018 Recipe
Orange Cake
Ingredients
| 1 | orange |
| 85g | unsalted butter, chopped |
| 1/3 cup | self-raising flour |
| ¼ cup | almond meal |
| 1/3 cup | sugar |
| 1 | egg |
| 1/3 tsp | baking powder |
| canola spray |
Method
- Pre-heat oven to 160C. Spray 6 mini bundt tins with cooking spray.
- Cut orange into 3 do not peel.
- Set aside 2 pieces for Candied Orange Peel.
- Place the remaining orange piece (one-third of the original orange) into food processor and pulse till roughly chopped.
- Add butter and process until just combined.
- Add remaining ingredients and process until mixture is thick and well combined.
- Fill prepared tins with cake batter to ¾ full.
- Place in the oven and bake until cake springs back when lightly pressed, about 15-20 minutes.
- Remove from oven, allow to cool slightly then invert onto a wire rack. Set aside to cool. Increase oven to 180C.
Orange Syrup
Ingredients
| ½ cup | freshly squeezed orange juice (from 1 ½ oranges) |
| 2 tsp | caster sugar |
| 30g | butter, cubed |
Method
- Place orange juice and sugar into a small saucepan and simmer over medium heat until reduced by half, about 3 minutes.
- Remove from heat, add butter and stir until smooth. Pour into a small serving jug and set aside.
Almond Praline
Ingredients
| ¼ cup | blanched almonds |
| ¼ cup | caster sugar |
Method
- Place almonds on a tray lined with baking paper.
- Place into oven and bake until slightly browned and toasted, about 10 minutes.
- Remove from oven and set aside.
- Place sugar into a saucepan over medium heat until sugar has melted and reached a golden colour.
- Pour melted sugar evenly over over toasted almonds and set aside to cool.
- When cooled break into pieces and place in a mortar and pestle. Grind until fine crumbs are reached. Set aside.
Candied Orange Peel
Ingredients
| ½ cup | caster sugar |
| ½ cup | water |
| peel from reserved orange pieces |
Method
- remove orange peel from 2 reserved orange pieces.
- Remove pith and slice peel finely, lengthways, into 12.
- Place sugar and water into a small saucepan and bring to a boil.
- Add orange peel slices and simmer for 10-12 minutes until peel is soft and translucent. Set aside.
Mascarpone Cream
Ingredients
| ½ cup | mascarpone cheese |
| 2 tsp | icing sugar |
| ½ | vanilla bean, seeds scraped |
Method
- place mascarpone cheese, icing sugar and vanilla seeds into a bowl and mix until well combined. Set aside.
Zabaglione
Ingredients
| 5 | egg yolks |
| 2 tsp | caster sugar |
| 2 tsp | Marsala |
| edible flowers, to garnish |
Method
- Bring a small saucepan of water to a gentle simmer.
- Place the yolks, sugar and Marsala into a bowl and place over simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly until the mixture becomes light and fluffy and doubles in size.
- Transfer to 6 small ramekins.
To serve
- spread Mascarpone Cream in a round on each serving plate and top with an Orange Cake.
- Arrange 2 candied orange peels on each cake and sprinkle praline over plate.
- Place one edible flower on each cake and sprinkle a few around the plate.
- Serve with Zabaglione on the side.