Rosemary and Tangerine Cake
- J a y B a g e L s
- May 11, 2017
- 3 min read
Stork challenged me to develop a recipe using their amazing stork bake products. I immediately turned to my mom for inspiration, as I do with most of my recipes, and I came up with the idea of merging two of her favourite ingredients in one cake. Rosemary is such a fragrant herb and it goes beautifully with the citrus notes of the tangerines. The cake is lovely and soft (just like my mom) and is decorated elegantly with beautiful figs, raspberries and edible flowers (some of her other faves too). You can always opt for something a bit more seasonal for the top too. Make this recipe your own!
Cake
● 400g castor sugar ● 1 tbsp rosemary ● 400g Stork margarine ● 8 large eggs ● 400g self raising flour ● 1 tsp baking powder
Tangerine Curd
● 3 whole eggs ● 3 egg yolks (large) ● 170g castor sugar ● 1 lemon (juice and zest)
● 2 tangerines (juice and zest) ● 90g Stork margarine
Icing
● 1 cup Stork margarine ● 3 cups icing sugar
● 1 tangerine (juiced) ● 2 tbsp whole milk
Candied Rosemary
● 100g castor sugar ● 100ml water ● 10 sprigs of rosemary
Assembly
● 1 pun. edible flowers ● 1 pun. raspberries ● 1 pun. figs
CAKE
1. Preheat Oven to 170 ̊C. 2. Grease and line four 20cm cake tins with baking paper. 3. Blitz castor sugar and rosemary in a food processor until fine. 4. Cream margarine and sugar and until light and fluffy. 5. Mix in the eggs, one at a time, until fully incorporated. 6. Sieve flour and baking powder into mixture from a height and fold in to make a smooth, soft batter. 7. Divide batter evenly between the 4 cake tins. 8. Bake for approx. 20 minutes until cakes are a golden hue.
TANGERINE CURD
1. Mix eggs, egg yolks and sugar in a heat proof bowl until combined. 2. Pour juices and zest into saucepan and bring to the boil. 3. Pour boiling liquid over eggs and whisk vigorously. 4. Place bowl over a saucepan with simmering water and whisk until thickened. 5. Pass mixture through a sieve and add butter, a little at a time, until curd is glossy and thick. 6. Cover with cling film and refrigerate for a minimum of 4 hours.
ICING
1. Cream margarine until smooth. 2. Add Icing sugar, a little at a time, and beat until light and fluffy. 3. Add tangerine juice and mix until combined. 4. If icing is too thick, add milk 1 tablespoon at a time.
CANDIED ROSEMARY
1. Add castor sugar and water to a saucepan and bring to a gentle simmer. 2. Add rosemary and simmer for 8-10 minutes. 3. Remove rosemary. Set Aside for garnish. 4. Reserve syrup for assembly.
ASSEMBLY
1. Level out all four cakes. 2. Brush each cake lightly with the rosemary syrup 3. Place layer of cake on cake board. Cover the cake with a thin layer of icing. 4. Pipe a lip around the cake with icing to create a dam. 5. Pipe a small amount of curd into the centre dam created. 6. Alternate with cakes and filling making sure to invert the last layer so that the top of the cake is flat. 7. Use remaining icing to lightly cover the top and sides of the cake to create a naked look. 8. Adorn the top of the cake with candied rosemary, tangerine segments, raspberries and edible flowers. 9. Dust cake with a gentle breath of icing sugar.
ENJOY!
.
Comments