TROPICAL ORANGE LAYER CAKE RECIPE
Enjoy
this cake! Tropical orange layer cake, a delicious dessert.
Prep
Time : 1 hour 15 mins
Cook
Time : 30 mins
Servings : 12
INGREDIENTS
·
220g
unsalted butter, softened
·
330g
(1 1/2 cups) caster sugar
·
4
eggs
·
225g
(1 1/2 cups) self-raising flour, sifted
·
150g
(1 cup) plain flour, sifted
·
40g
(1/2 cup) desiccated coconut
·
180ml
(3/4 cup) buttermilk
·
1
orange, zested, plus 1/4 cup juice
·
50g
coconut chips (see note)
·
Dried
pineapple (see note), to decorate
Orange and pineapple mousse
·
200g
Bethonga Gold pineapple, (see note) roughly chopped
·
1
orange, zested, plus 2 tablespoons juice
·
150g
(2/3 cup) caster sugar
·
1
x 5g leaf titanium-strength gelatine (see note)
·
250ml
(1 cup) thickened cream, whipped to soft peaks
Cream cheese icing
·
750g
cream cheese, softened
·
80g
unsalted butter, softened
·
1
teaspoon vanilla bean paste
·
240g
(1 1/2 cups) icing sugar, sifted
·
1
orange, segmented
Equipment
·
You
will need 2 x 20cm springform pans. Allow an extra 2 hours to set.
INSTRUCTIONS
1. Preheat
oven to 180C. Grease cake pans and line bases and sides with baking paper.
Using an electric mixer, beat butter and sugar on high speed for 5 minutes or
until light and fluffy. Add eggs, 1 at a time, beating well after each
addition.
2. Combine
flours and desiccated coconut in a bowl. Working in 3 batches, add flour to
butter mixture, alternating with buttermilk, and beating after each addition.
Add zest and juice, and beat well to combine. Divide batter between pans and
smooth surfaces with a spoon.
3. Bake,
swapping pans halfway, for 30 minutes or until a skewer inserted into centres
comes out clean. Cool in pans for 10 minutes. Release from pans and cool
completely on a wire rack. Clean pans and reserve.
4.
Meanwhile,
to make orange and pineapple mousse, process pineapple in a food processor to a
chunky puree. Transfer to a saucepan and add zest, juice, sugar and cornflour,
and whisk to combine. Bring to a simmer over medium heat and cook, whisking
continuously, for 8 minutes or until thickened.
5. Meanwhile,
soften gelatine in cold water for 3 minutes, then squeeze out excess water. Add
to pineapple mixture and whisk to combine. Transfer to a bowl, cover with
plastic wrap and refrigerate for 20 minutes or until cool. Whisk pineapple
mixture into cream to combine. Set aside.
6. Using
a serrated knife, slice each cake in half horizontally. Line reserved pans with
plastic wrap, leaving a 4cm overhang. Place 1 cake half in base of each pan.
Spread over mousse and tap pans lightly to remove any air pockets. Top with
remaining cake halves and gently press. Wrap in plastic wrap and chill for 2
hours or until mousse is firm.
7. To
make icing, using an electric mixer, beat cream cheese and butter on high speed
for 6 minutes or until light and fluffy. Add vanilla bean paste and sugar and
beat for 5 minutes.
8.
Remove
cakes from pans and place 1 cake on a plate. Spoon 3/4 cup icing over top and
spread over cake. Top with remaining cake and gently press. Spread remaining icing
and spread all over cake. Decorate with coconut chips, orange segments and
dried pineapple, if using.
NOTES
· Coconut
chips are available from selected supermarkets. Substitute shredded coconut.
· To
make dried pineapple, thinly slice 200g peeled pineapple into rounds and place
on 2 oven trays lined with lightly greased baking paper. Preheat oven to 100C,
then bake, turning halfway, for 1 hour. Turn off oven and leave to cool in
oven. Dried pineapple will keep in an airtight container between sheets of
baking paper for up to 3 days.
·
Bethonga
Gold pineapples have sweet, golden flesh.
·
Titanium-strength
gelatine leaves are available from delis.
Recipe
from taste.com.au
Delicious Food Recipes
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