Tag: orange zest

Orange Crème Anglaise – Not a Day Late, but 364 Days Early!

As promised, here is the video recipe for the Orange Crème
Anglaise recipe we featured in our Grand Marnier soufflé Valentine’s post.
You’ll find it very similar to the written version we published beneath the
aforementioned recipe, with a couple minor tweaks.

In that version I said to use medium-low heat, but it’s
probably best to go for something a little closer to medium. I was erring on
the side of safety, but it does take a while to come up to temperature, so
don’t be afraid to crank the heat up a little if you’re feeling impatient.
Unless you let this simmer, which you aren’t going to do, you shouldn’t really
have a problem with scrambled eggs.

I also remembered I like to stir a teaspoon of Grand Marnier
into the finished, cooled sauce for a little extra orange kick. Any time you heat
a liqueur, the alcohol will evaporate, which does change the flavor. By adding
a bit at the end, we get that wonderful orange cognac flavor in all its undiminished
glory. I hope you give this easy, incredibly delicious, and versatile dessert sauce
recipe a try soon. Enjoy!

Crème Anglaise Sauce:

(Makes about 1 cup)

1 cup heavy cream

1/3 cup white sugar

2 large egg yolks

1/4 tsp vanilla extract

1 tbsp Grand Marnier

Once sauce is cooled, add:

1 tsp freshly grated orange zest

1 tsp Grand Marnier, stirred into cold sauce

Incoming search terms:

Sweetie tray bake

Ingredients

For the cake:

200g butter
200g caster sugar
4 medium eggs
200g self-raising flour
1tsp baking powder
Zest of 1 medium orange
2-4tsp orange food colouring

To decorate:

200g white chocolate
Smarties, M&Ms, Maltesers, Haribo, Dolly mix, sugar strands, chocolate buttons

The kids are going to love this delicious orange and white chocolate tray bake covered in melted chocolate and a variety of their favourite sweets.

This tray bake is really easy to make and only takes 25 mins to cook and 20 mins to prepare.

It is best stored in an airtight container and eaten within 3 days. This tray bake should serve 6-8 people.

This sweetie tray bake would make the perfect birthday cake and you don’t have to be neat when it comes to decorating – you could even get the kids to help you. From dolly mix to crunchy Maltesers, you can top this tray bake with pretty much anything you fancy.

Swap the orange for lemon or try making a chocolate orange tray bake instead by substituting some of the flour for cocoa powder instead – the possibilites are endless!

Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4 and line a small square baking tin (9in x 9in) with greaseproof paper.

Step 2

Mix all of the wet ingredients together with an electric hand whisk. Once combined add in the flour, baking powder, orange zest and orange food colouring and mix again.

Step 3

The mixture should be smooth and orange in colour. If you’re not happy with the colour of your cake mix add in some more food colouring and beat with a wooden spoon.

Step 4

Pour the mixture into the tray and bake for 20-25 mins until golden. Turn out onto a wire rack and leave to cool. Once cooled, cut the edges off the bake using a bread knife. This will show off the colour of the sponge inside.

Step 5

Place your cake onto your chosen serving plate or board. Next, melt the white chocolate in a microwavable bowl and spoon over the cake and leave to cool.

Step 6

Spoon the rest of mixture on top of the cake letting it run down the edges. Giving your cake two coats of white chocolate will make sure there are no crumbs. Leave to cool a little, but not too long as you don’t want it to set.

Step 7

Cover in different sweets like M&Ms, Smarties, Haribos and leave to set on the side or in the fridge until it’s ready to be served.

Equipment

Small square tray, 9in x 9in (1in/3cm height)
Greaseproof paper
Spatula
Bread knife

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(3 ratings)

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https://gordon-ramsay-recipe com/preparation/sweetie-tray-bake html

Chocolate orange Easter cake

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Ingredients

275g plain chocolate
175g butter, softened
225g caster sugar
4 medium eggs
200g self-raising flour
1tbsp cocoa powder
175g ground almonds
Grated zest of I orange
2 tbsp Cointreau or orange liqueur
A few chocolate mini eggs, for decoration
Chocolate ganache:
300g milk chocolate
150ml double cream

That’s goodtoknow

If you prefer, you can top this cake with a simple chocolate butter cream; just beat 50g softened butter with 2tsp boiling water, 175g icing sugar and 25g cocoa powder until creamy.

Method

Preheat the oven to 180°C/160°C Fan/ Gas Mark 4. Grease and line the base of a 20cm round, deep cake tin.
Break up 175g of the plain chocolate and place in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted). Allow to cool for 5 mins.
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric whisk until light and creamy in texture. Separate the eggs and beat the yolks into the butter mixture. Beat in the melted, cooled chocolate. Fold in the flour, cocoa powder, ground almonds, orange zest and liqueur.
In a clean grease-free bowl, whisk the egg whites until they form stiff peaks. Add a quarter of the egg whites to the chocolate mixture to help loosen it, mix in gently then fold in the remaining egg whites.
Spread the mixture into the cake tin and bake for 50 mins-1 hour until firm to the touch and a skewer comes out cleanly.
Cool in the tin for 5 mins then turn out and allow to cool completely on a wire rack.
To make the chocolate ganache; break the chocolate up into pieces and place in a pan with the cream, warm over a very low heat, stirring all the time until melted and smooth then pour into a bowl and chill until thick enough to spread. Whisk lightly until thickened.
To make the chocolate curls, melt the remaining plain chocolate in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted) then spread thinly on a marble board or the back of a cool metal baking tray. Allow to set without putting the chocolate in the fridge. Scrape a sharp knife at a 45 degree angle over the chocolate to make long curls
Spread the top of the cake with the ganache, then arrange chocolate curls and Easter eggs on top.

By Nichola Palmer

What do you think of this recipe? Leave us your comments, twist and handy tips.

More Nichola Palmer recipes

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