Difference between revisions of "Elegant Orange Cake"
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{{Item Infobox | {{Item Infobox | ||
| − | |Image=[[file:elegant orange cake1. | + | |Image=[[file:elegant orange cake1.jpg|350px]] |
|Type=[[Food]] | |Type=[[Food]] | ||
|Subtype=[[Recipe]] | |Subtype=[[Recipe]] | ||
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'''To make the cake:''' | '''To make the cake:''' | ||
| − | ¼ cup candied orange peel - see above (60mL) | + | *¼ cup candied orange peel - see above (60mL) |
| − | 1 cup butter, room temperature (150g) | + | *1 cup butter, room temperature (150g) |
| − | 1 cup sugar (200g) | + | *1 cup sugar (200g) |
| − | 3 eggs, room temperature | + | *3 eggs, room temperature |
| − | 2 tsp vanilla (10g) | + | *2 tsp vanilla (10g) |
| − | ¼ cup coconut milk (60mL) | + | *¼ cup coconut milk (60mL) |
| − | ½ cup greek yogurt (120mL) | + | *½ cup greek yogurt (120mL) |
| − | 2 tbsp orange juice (30mL) | + | *2 tbsp orange juice (30mL) |
| − | 2 ½ cups cake flour (1kg) | + | *2 ½ cups cake flour (1kg) |
| − | 1 tsp baking powder (5g) | + | *1 tsp baking powder (5g) |
| − | ¼ tsp salt (1.5g) | + | *¼ tsp salt (1.5g) |
5. Preheat your oven to 350°F (177°C). In a bowl of a stand mixer, cream the butter. Add the sugar and mix well. Add one egg at a time and mix. | 5. Preheat your oven to 350°F (177°C). In a bowl of a stand mixer, cream the butter. Add the sugar and mix well. Add one egg at a time and mix. | ||
| Line 66: | Line 66: | ||
*1 cup heavy cream (240mL) | *1 cup heavy cream (240mL) | ||
*1-2 tbsp granulated sugar (12-24g) | *1-2 tbsp granulated sugar (12-24g) | ||
| − | |||
===Steps=== | ===Steps=== | ||
Latest revision as of 00:53, 4 May 2017
| Elegant Orange Cake | |
|---|---|
| |
| Information | |
| Type | Food |
| Subtype | Recipe |
| SP | ?? |
| Effect | Vitality +250, Spirit+400, HP +1000 |
| Ingredients | Duscaen Orange, Fine Cleigne Wheat |
| Acquired by | Obtain a Duscaen Orange from a Food Spot in Duscae |
Elegant Orange Cake is a Recipe for a Cooked Meal.
Contents
Acquired By
?????
Additional Information
Real Life Recipe
Introduction
- Active cooking time: 90 mins
- Total cooking time: 3 hrs (11 w/whipped cream)
- Serves 8-10
This decadent dessert is truly worthy of the Lucian royal entourage. And thankfully, with this recipe, us peasants can enjoy it as well!
Ingredients
To make candied orange peel:
- orange peel
- ⅓ cup sugar (67g) + extra
- ⅔ cup water (160mL) + extra
Steps
1. Use a vegetable peeler to carefully peel the orange rind. Make sure to not peel too deep because the white part of the rind is very bitter.
2. In a frying pan, add water. Bring to a boil. Place the peeled rinds in the boiling water for 30 seconds. This helps remove the bitterness of the orange peel a little bit.
3. Pour out the water and replace it with the ⅔ cup (158mL) of water and ⅓ cup (67g) of sugar. Mix well and bring to a simmer. Place the boiled peels in the pan and cook for 8 minutes.
4. After they have finished cooking, place on a plate with sugar. Toss the rinds in the sugar. Thinly slice the candied orange peels and set aside.
To make the cake:
- ¼ cup candied orange peel - see above (60mL)
- 1 cup butter, room temperature (150g)
- 1 cup sugar (200g)
- 3 eggs, room temperature
- 2 tsp vanilla (10g)
- ¼ cup coconut milk (60mL)
- ½ cup greek yogurt (120mL)
- 2 tbsp orange juice (30mL)
- 2 ½ cups cake flour (1kg)
- 1 tsp baking powder (5g)
- ¼ tsp salt (1.5g)
5. Preheat your oven to 350°F (177°C). In a bowl of a stand mixer, cream the butter. Add the sugar and mix well. Add one egg at a time and mix.
6. In a bowl, combine the cake flour, baking powder and salt. Pour half of the flour into the stand mixer and mix. Add the coconut milk, greek yogurt, vanilla and orange juice. Finally, add the remaining flour and mix well.
7. Fold in the candied orange peels.
8. Grease up a loaf pan and pour the batter into it. Bake for an hour to an hour and fifteen minutes, or until the cake passes the toothpick test
(Optional garnish) To make mint-flavored cream:
- ⅓ cup fresh herbs, e.g. basil, mint (80mL)
- 1 cup heavy cream (240mL)
- 1-2 tbsp granulated sugar (12-24g)
Steps
Note: this recipe creates an excess of cream.
1. For large, leafy herbs like basil, chop or tear leaves into small pieces. The amount you use will determine the intensity of flavor.
2. Place heavy cream in a small saucepan and heat until it just starts to simmer. Remove cream from heat and add herbs. Cover and let steep for about 25 to 30 minutes.
3. Pour the infused cream through a mesh strainer to remove botanicals. Cover and refrigerate 6 to 8 hours or overnight.
4. In a deep mixing bowl, beat cream until soft peaks form.
5. Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat.
