CAKE BITES
Bakecakeslikea prowith our
insiderknowledge.
TESTINGFORDONENESS
Inserta skewerintothecentreof
thecake–if thereis anysignof
cakebatter,returncaketotheoven
fora further5 minutes,thenrepeat
thetest.Somemoistcakestyles,in
particularchocolate,willhavemoist
crumbsattachedtotheskewer.For
delicateaeratedcakeslikesponges
andangelfoodcakes,pressdownon
thetoplightlywitha finger;the
cakewillspringbackif it is cooked.
Othersignsofdonenessinclude:
doming;slightcracksontop;and
pullingawayfromsideofpan.
OVENChoosea shelfpositionthat
willallowthetopofthecake to sit in
themiddleoftheoven.
SPLITTINGCAKESForloose-
crumbedcakes,refrigeratingthem
willmakeit easiertocutintolayers.
MIXINGINGREDIENTSAsa
ruleofthumb,if youarefoldingtwo
ingredientstogetherofdiffering
density,foldthelighteroneinto
thethicker.Firststira quarterofthe
mixturein toloosenit,thengently
foldtheremainingmixturein.
MEASURINGCAKEPANSCake
pansaremeasuredacrossthetop,
fromoneinsideedgetotheother.
WHATDOESBICARBDO?
Bicarbonateofsoda(bakingsoda)
isanalkalinewhich,whenit is
combinedwithanacidfoundin
ingredientssuchassourcream,
buttermilk,lemonjuice,vinegar,
andevenhoneyandtreacle,causes
a chemicalreactionthatproduces
carbondioxidethatacts as a
leaveningagent.
STICKINGCAKESIf a cake
lookslikeit won’tturnoutof
thepanwithoutsticking,place
ateatowelina sink,pourover
akettle-fullofboilingwater,allow
thewatertodrainfromthesink,
thensitthecakeontopofthe
hotteatowel;standfor5 minutes
then invert as normal.ORANGE BLOSSOMCAKE
PREP+ COOKTIME3 HOURS 10 MINUTES
(+OVERNIGHTREFRIGERATION & COOLING)
SERVES 103 cups(840g)Greek-styleyoghurt
1 pinkgrapefruit(350g)
1 largenavelorange(425g)
1½cups(240g)blanchedalmonds
1 teaspoonseasaltflakes
4 eggs,separated
¾ cup(165g)castersugar
1½cups(180g)almondmeal
60gbutter,melted
1 tablespoonorangeblossomwater
1 cup(160g)pureicingsugar
1 teaspoonorangeblossom
water,extra
1/3 cup(115g)orangemarmalade
orangeslices,orangeblossoms
andleaves,optional1 Linea largesievewithmuslin;
placeovera largebowl.Spoon
yoghurtintolinedsieve;foldedges
ofclothtogether,tiewithstring
orsecurewitha rubberband.
Refrigeratefor6 hoursorovernight.
2 Preheatovento160°C/140°C
fan.Linetwolarge oven trays with
bakingpaper.
3 Slicecitrusfruit1cmthick;place
slicesina singlelayerononetray.
Roastfor2 hours,turningonce.
Meanwhile,roastalmondsonsecond
trayfor 15 minutesoruntilbrowned
lightly.Cool.Processalmonds and
saltuntilcoarselyground.
4 Greasea deep23cmround
springformpan;line base with
bakingpaper.
5 Beateggwhitesina bowlwithan
electricmixeruntilsoftpeaksform.
Graduallyaddcastersugar;beatuntil
sugarisdissolved.Beatineggyolks.
Foldinalmondmeal,coarselyground
almonds,butterandorangeblossom
water. Spread mixture into pan.6 Bakecakefor 45 minutesoruntil
lightgoldenanda skewerinserted
inthecentrecomes out clean.
Coolinpan.
7 Tomakeyoghurtfrosting,whisk
drainedyoghurt,siftedicingsugar
andextraorangeblossomwaterin
a mediumbowluntilsmooth.
8 Removecakefrompan;place
ona cakestandorplate.Carefully
spreadmarmaladeovercake;top
withyoghurtfrosting.Usea palette
knifetosmoothfrostingontheside
ofthecakeandtolevelthetop(the
frostingwillbequitesoft).Decorate
cakewithorangeslices,orange
blossoms and citrus leaves.TEST
KITCHEN
NOTES
Thiscakewillsinka littlein
thecentre;thefrostingwill
coverit nicelyforserving.
Tohelpminimisethis,after
therecommendedbaking
time,switchovenoffand
openthedoor,letthecake
coolslowlyfor 15 minutes
intheoventhencool in the
panona rack.
Thecakecanbemadeto
theendofstep5 a day
ahead.Decoratewith
frosting close to serving.56 #COOKWITHTHEWEEKLY
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