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Spiced orange cream dessert log
(0 votes)
Difficulty:
moderate
Preparation:
45 min.
Preparation
ready in 2 hrs 45 mins
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Ingredients
for
6
- For the cake
- 3 eggs
- 0.333 cup sugar
- ¾ cup all-purpose flour (sifted twice)
- For the orange cream
- ½ cup Orange juice
- 2 Star anise
- ½ cup caster sugar
- 2 ½ tsps Powdered gelatine
- 1 cup cream (48% fat)
- 1 Tbsp Apricot Jam
- To decorate
- 1 slice Oranges (cut into a semi-circle)
- 2 Star anise
- 4 cloves
- ½ stick cinnamon (broken into shards)
- ½ tsp grated Nutmeg
Preparation steps
1.
For the cake: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20cm x 30cm|8" x 12" Swiss roll tin and line the base with non-stick baking paper.
2.
Whisk the eggs and sugar in a mixing bowl with an electric whisk until thick and creamy. Fold in the flour until blended.
3.
Pour the mixture into the tin and bake for 10-12 minutes, until risen and golden. Cool in the tin.
4.
For the orange cream: line a 30cm | 10" log tin with a double layer of cling film.
5.
Combine the orange juice, star anise, sugar and gelatine and allow the gelatine to soften for 3 minutes. Heat over a very low heat, stirring gently to dissolve the sugar.
6.
Put into a bowl and set aside, stirring occasionally.
7.
Whisk the cream to soft peaks.
8.
Whisk in the strained gelatine mixture until combined.
9.
Pour into the log tin and chill for at least 2 hours until set.
10.
Cut the cake to fit the orange log and trim the edges. Spread the cake with apricot jam and place on a serving plate. You will have some cake left over.
11.
Carefully remove the orange cream from the tin and place on top of the cake.
12.
Decorate with an orange slice, star anise, orange zest, cloves, shards of cinnamon and dust the edge of the plate with nutmeg.
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