1. PREHEAT PREHEAT the oven to 350 degrees. the oven to 350 degrees.
2. LINE LINE the base of an 8-inch square pan with parchment paper. Lightly brush over the base and sides with a little vegetable oil. the base of an 8-inch square pan with parchment paper. Lightly brush over the base and sides with a little vegetable oil.
3. GRATE GRATE the zest of the orange and the lemon and set aside. Squeeze the orange juice into a bowl and add the golden raisins to the juice. Set aside. the zest of the orange and the lemon and set aside. Squeeze the orange juice into a bowl and add the golden raisins to the juice. Set aside.
4. WHISK WHISK the eggs and sugar with the orange and lemon zest using a handheld or standing mixer for five minutes until pale and full of air. Add the grated carrot and beat to incorporate. the eggs and sugar with the orange and lemon zest using a handheld or standing mixer for five minutes until pale and full of air. Add the grated carrot and beat to incorporate.
5. SLOWLY ADD SLOWLY ADD in the spices, salt, ground almonds, baking soda and flour, then quickly mix until all the ingredients are combined. in the spices, salt, ground almonds, baking soda and flour, then quickly mix until all the ingredients are combined.
6. USING A SPATULA USING A SPATULA, mix in the golden raisins, along with any orange juice left in the bowl, along with the walnuts until they are evenly distributed. mix in the golden raisins, along with any orange juice left in the bowl, along with the walnuts until they are evenly distributed.
7. POUR POUR into the prepared pan and bake for 40 minutes. into the prepared pan and bake for 40 minutes.
8. WHEN A TOOTHPICK INSERTED WHEN A TOOTHPICK INSERTED into the center of the cake is removed and comes clean, remove from the oven. Cool in the pan for 15 minutes, then remove from the pan. Chill in refrigerator for an hour once cooled. into the center of the cake is removed and comes clean, remove from the oven. Cool in the pan for 15 minutes, then remove from the pan. Chill in refrigerator for an hour once cooled.
9. TO MAKE THE ICING: TO MAKE THE ICING: In a large bowl, beat the first cup of sugar with the cream cheese using a wooden spoon. Once you reach a paste, add the remaining sugar along with the lemon juice and zest. Beat vigorously to combine. Refrigerate at least a half hour. Ice all over the top of the cold cake, slice into 9 portions and serve. In a large bowl, beat the first cup of sugar with the cream cheese using a wooden spoon. Once you reach a paste, add the remaining sugar along with the lemon juice and zest. Beat vigorously to combine. Refrigerate at least a half hour. Ice all over the top of the cold cake, slice into 9 portions and serve.
Tips 1. Tilting the cake from the cooling rack onto a plate and then back prevents the cake from forming lines while cooling. Tilting the cake from the cooling rack onto a plate and then back prevents the cake from forming lines while cooling.
2. The icing needs to be refrigerated for at least hour before spreading it onto a chilled cold cake, which is not the same as a cool cake. The icing needs to be refrigerated for at least hour before spreading it onto a chilled cold cake, which is not the same as a cool cake.
Orange and Lemon Cake A seam of bright yellow lemon curd holds together layers of this orange and lemon cake with the hidden addition of grated squash for texture and fat replacement. The orange icing keeps the whole thing from floating straight up to heaven, where your first bite will surely transport you.
SERVES 10.
Calories per serving: 222
For the cake: 3 large eggs cup sugar 2 cups peeled b.u.t.ternut squash, finely grated 1 cup self-rising flour 1 1 1/4 cups finely ground almonds cups finely ground almonds 1 teaspoon baking soda 1/4 teaspoon salt teaspoon salt 2 oranges 2 lemons
For the middle: 3 tablespoons store-bought lemon curd
For the icing: 3/4 cup confectioners" sugar, sifted cup confectioners" sugar, sifted 2 tablespoons b.u.t.ter, at room temperature 2 tablespoons fresh orange juice
1. PREHEAT PREHEAT the oven to 350 degrees. the oven to 350 degrees.
2. GREASE GREASE the base and sides of two 7-inch spring form pans with a little vegetable oil. Place a circle of baking paper into the bottom of the tins and grease again. the base and sides of two 7-inch spring form pans with a little vegetable oil. Place a circle of baking paper into the bottom of the tins and grease again.
3. IN A LARGE MIXING BOWL IN A LARGE MIXING BOWL, using a handheld or standing mixer, beat the eggs and the sugar for a full 3 minutes until pale and light. Add the grated b.u.t.ternut squash and mix until well combined. using a handheld or standing mixer, beat the eggs and the sugar for a full 3 minutes until pale and light. Add the grated b.u.t.ternut squash and mix until well combined.
4. ZEST ZEST the oranges and lemons with a microplane and add to the flour, ground almonds, baking soda, and salt. Whisk to combine the mixture. the oranges and lemons with a microplane and add to the flour, ground almonds, baking soda, and salt. Whisk to combine the mixture.
5. DIVIDE DIVIDE the batter between the prepared pans and bake for 30 minutes. the batter between the prepared pans and bake for 30 minutes.
6. WHILE THE CAKES ARE COOKING, MAKE THE ICING: WHILE THE CAKES ARE COOKING, MAKE THE ICING: Beat the softened b.u.t.ter with the sugar using the back of a wooden spoon until it has the consistency of a stiff paste. Add the orange juice and beat again to combine and smooth. Refrigerate until needed. Beat the softened b.u.t.ter with the sugar using the back of a wooden spoon until it has the consistency of a stiff paste. Add the orange juice and beat again to combine and smooth. Refrigerate until needed.
7. COOL COOL the cake in the pan for 10 minutes. Run a knife all around the edge of both cakes. the cake in the pan for 10 minutes. Run a knife all around the edge of both cakes.
8. UNMOLD UNMOLD the cakes onto a wire rack and remove the paper on the base. Flip them back onto their bases again so that they can cool right side up on the wire rack and avoid getting any lines. the cakes onto a wire rack and remove the paper on the base. Flip them back onto their bases again so that they can cool right side up on the wire rack and avoid getting any lines.
9. CHILL CHILL the cakes in the refrigerator for 20 minutes. the cakes in the refrigerator for 20 minutes.
10. TOP TOP one layer of cake with lemon curd, top with other cake layer. one layer of cake with lemon curd, top with other cake layer.
11. SPREAD SPREAD the icing over the top of the cake and decorate with a little orange and lemon zest. the icing over the top of the cake and decorate with a little orange and lemon zest.
Chocolate Pavlova It"s like tasting a sweet cloud when you grab a forkful of this lighter-than-air dessert, dolloped with cream, raspberries, or your favorite berries such as blackberries or strawberries.
SERVES 6.
Calories per serving: 337
For the pavlova: 4 egg whites 1/4 teaspoon salt teaspoon salt 1 cup sugar teaspoon lemon juice 1 tablespoon cocoa powder
For the topping: 1 cup whipping cream 1 cup fresh raspberries 1/4 cup shaved dark chocolate cup shaved dark chocolate 1/4 cup melted chocolate for drizzling cup melted chocolate for drizzling
1. PREHEAT PREHEAT the oven to 300 degrees and line a baking sheet with parchment paper. the oven to 300 degrees and line a baking sheet with parchment paper.
2. WHISK WHISK the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3-inches by 5-inches and 2-inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes. the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3-inches by 5-inches and 2-inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
3. SWITCH OFF SWITCH OFF the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside. the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside.