Hello I know it’s been a while since I posted. Life has been busy, as soon as my GcSE’s were finished I managed to come down with a horrible bug that kept me in bed for nearly a week. When I was better it was back to school and I had to catch up on my end of year exams and in-between there has been a bit of football support for Wales. I don’t really like football but the atmosphere here in Wales has been amazing and everybody has become a football fan. The good news is school now over until September and hopefully that means I have more time to do some baking.
As part of my get better plan my mam has been feeding me fresh orange juice and so I thought I would sneak a few of them to make an orange cake.
I made up a simple sponge adding orange zest and then when the cake came out of the oven I painted an orange sugar glaze over the warm sponge. The heat helped the cake to soak up the glaze which makes the cake very moist. For the icing a made a simple cream cheese and icing sugar mixture with some fresh orange juice.
The cake is lovely and there isn’t much left.
Hope you all have a lovely Sunday.
So this week I made an Orange cream tart using a sweet pastry as my base. Sweet pastry is also known as Pâte sablée
The pastry consists of
250g plain flour
140g cubed butter
100g castor sugar
1 egg yolk
Add the butter and sugar to the flour and rub together until you have something that looks like fine bread crumbs. Then mix in the egg yolk you should now have a ball of pastry, if it isn’t sticking add a bit water to help you form a ball of pastry. Wrap the pastry in cling film and place in the fridge for two hours.
While waiting make your orange cream by heating together in a saucepan the zest of two oranges and 230ml of orange juice until boiling, In a separate bowl beat 75g of castor sugar, 3 whole eggs, 2 egg yolks and 25g of corn flour. Pour the heated orange juice and zest into the egg mixture and mix together. Pour the mixture back into the saucepan and on a medium heat whisk until the mixture has thickened. Take the mixture off the heat and add 185g of butter and stir until the mixture is smooth and silky. Place the mixture in a bowl and cover with cling film and place in the fridge until cooled.
Heat oven to 180°C and grease a 24cm tart tin (with removable bottom). Roll out the cooled pastry onto a floured surface (it should be 3mm thick) and place over the tart tin and trim the edges. Prick the base of the pastry. Bake for 15 to 20 minutes until golden. Leave to cool.
When cool lightly whisk the orange cream and spread into the tart base.
Place the tart in the freezer for five minutes then sprinkle brown sugar over the tart. Using a kitchen blow torch caramelise the sugar.
Place the tart back in the fridge for ten minutes and serve with creme fraiche and enjoy.
I didn’t do a custard for this tart as the orange cream is very similar to custard. The pastry is very rich and so is the filling but yummy.