Hiya everyone! Wow have I been excited for this post or what! One of my good friends even asked when I was going to post it because she wanted to show my mum. I have to tell you guys, this is actually my favourite cake. I know crazy right!? It is just so beautiful, fruity and coloured. But not bright fake colours of dyed buttercream. Real deep rich colours of fresh fruit. I am a fruit lover, like if I eat a good piece of fruit it like makes my day!
Yum! Just look at those colours. They are beautiful! I actually loved this cake so much, yet it was one of my more simplistic cakes. Maybe the old saying is right, less is more!
Well instead of writing about how much I am drooling over this cake, I better get started on what flavour this beauty is!
So I have a gluten free orange cake, 4 layered cake, piped with orange cream cheese frosting, with raspberry coulis and vanilla pannacotta vanilla panna cotta in between the layers. Drizzled with raspberry coulis syrup, garnished with almond tuiles, vanilla panna cotta, mint leaves, orange segments and green grapes.
This cake recipe, that I am going to post. Honestly, the best cake you'll eat and it gluten free! It's not too sweet because the gluten free flour is quite starchy I think it balances out the sweetness of the cake. It honestly is amazing! Just eat it with a tart greek yoghurt and you will die happy!
I actually got this recipe from a fond friend! We were in the same drama class throughout highschool. I have so many memories of having shared lunches in drama and always having multiple pieces of this cake. It was incredible! She was a coeliac and had to bake gluten free. She wants to open her own gluten free bakery. So I wish her the best of luck in that journey!
Just a bit of fact for you. Most of you won't know what the tuile biscuits are. It is a thin curved biscuit made out of ground almonds. It is curved while it is still hot, so when it cools it hold it's shape!
I also loved mint on the cake, because I felt like it brought the whole cake together, brought out the pastel coloured grapes and made the raspberry coulis even redder! It is amazing what small garnishes can do to bring your cake alive!
Let's assemble the cake!
-Grab a cake layer and place some icing on the cake board and place your cake layer on the board.
-Smooth some icing out on the cake layer so the panna cotta has something to stick too.
-Pipe Hershy kisses around the pannacotta and seal with the next layer on top. Do the same with the next layer and pipe Hershy kisses around the cake.
-Fill this second layer with a raspberry coullis and seal with another layer.
-Pipe hershy kisses around the last layer and place your last panna cotta disc on the cake layer.
-Finish with your last cake layer. Spoon on some icing and with a palette knife indent the icing and move your cake board at the same time. that creates that swirl effect that is so cool and popular!
-Drizzle the cake with raspberry coulis syrup, place your individual dessert size pannacotta on the cake. Garnish that with a tuile biscuit. Pipe more Hershy kisses, add more biscuits, orange segments, mint leaves, grapes and dollops of raspberry coulis.
Orange Gluten Free Cake
Makes 4 x 15cm layers
3 cups GF flour (make your own blend or buy pre-packaged one)
2 1/2 tsp baking powder
1/4 tsp salt
1 3/4 cup sugar
4 eggs
1 TBSP orange rind
2-3 tsp vanilla
3/4 cup freshly squeezed orange juice
284g butter
Orange Glaze
1/4 cup of water
3 Tablespoons sugar
2 Tablespoons of Grand Marnier
= Preheat the oven to 175 degrees.
-Mix together the dry ingredients until they are well dispersed.
-Cream the butter then add sugar until smooth.
-Add eggs one at a time, make sure you allow lots of time for the egg to incorporate because you don't want your mixture to curdle.
-Beat in orange rind and vanilla on low speed and beat in your flour with a wooden spoon.
-Add the flour mixture first and then add the orange juice, alternating these two as you incorporate it into the mix. Beginning and ending with flour.
-Bake in the oven for 25-30 minutes or until a skewer is inserted and comes out clean!
-To make the glaze, add water and sugar and heat till the sugar dissolves. Then take it off the heat and add your grand mariner. When the cakes are warm brush the syrup over the top of the cakes.
Tuile Biscuits
Makes 15+ big triangles
2 egg whites
1/3 cup sugar
1/8 tsp salt
1/2 cup flour
1/2 tsp vanilla
43g butter
Slivered Almonds to Garnish
-Preheat the oven to 180 degrees.
-Beat egg whites in a bowl at medium speed until soft peaks form. Gradually beat in the sugar and vanilla flavouring.
-With a rubber spatula beat in the flour till smooth.
-Cover and refrigerate for 20 mins.
-You can freehand the triangles or use a stencil. (I just make mine out of cardboard)and smooth the paste out so it is even.
-Garnish with slivered almonds.
-Bake for 6-8 minutes until the edges are lightly browned.
-Immediately press cookies over something so they have a curved shape when they cool. ( I use a rolling pin )
There you go, two recipes this week! Wooooh!
Seya next week sometime
LINZ x x
