Of Whiskey Marmalade and Walnuts

FAB PRODUCTS USED

FAB PREMIUM OIL SOLUBLE BOURBON WHISKEY JD,FAB PREMIUM OIL SOLUBLE ORANGE RIND

Prep Time

:30:(HH:MM)

Serves

12-14

Baking/Cooking Time

30 min plus 1 hour (for buttercream) plus 1 ½ to 2 hours for marmalade (to be made at least a day ahead )

Baking Temp

170°C For 35 Min

Baking Temp Details

Celsius

Level

Adavanced

Short Recipe Description

Orange has a citrusy lightness that makes it a delicious tea cake. The lightness of the orange pairs beautifully with the earthiness of walnuts to make this a premium dessert cake. The sugar levels have deliberately been kept low so that the delicate orange and walnut flavours shine through in this delicious moist sponge. Ideally, this is made as a naked cake so that the orange, walnut and hops flavours are the heroes rather than getting overpowered by icing. And yes this non-alcoholic cake is special because it has the underlying flavour of hops in the form of FAB Bourbon Whiskey. There are just 3 elements in this cake but some good techniques to learn here.

Additional Categories

Healthy Grain

INGREDIENTS
All Purpose Flour - 205 gms
Sugar - 200 gms
Baking Soda - 1/2 tsp
Baking Powder - 1 tsp
Butter, room temperature - 100 gms
Eggs - 2
Yoghurt - 150 gms
Milk - 150 ml
Fab Premium Oil Soluble Orange Rind Flavour - 3 tsp
Chopped Walnuts - 50 gms
10” cake pans - 2 nos
Bake at - 170°C

2: SWISS MERINGUE BUTTERCREAM

Egg Whites, large - 2
Granulated Sugar - 135 gms
Water - 40 ml
Butter, cubed - 225 gms
Cream of Tartar - a pinch
Fab Premium Oil Soluble Bourbon Whiskey JD - 1 tsp

3: WHISKEY MARMALADE

Oranges - 1 kg
Water ( For Syrup) - 75gms
Lime Juice - 4 tbsp
Citric Acid - 1 tsp
Gelatine - 2 tsp
Water ( For Gelatine) - 100 ml
Granulated sugar - 200 gms
Fab Premium Oil Soluble Bourbon Whiskey JD Flavour - 2 tsp
METHOD

- Sift the dry ingredients, including sugar.
- Add 50 gms chopped walnuts.
- Set aside Mix the wet ingredients well. Add wet ingredients to dry ingredients and mix until well incorporated Divide the batter equally between the 2 prepared tins. Bake at 170C for about 35 mins till the cake is coming away from the sides of the tin. Leave the baked cakes in the tins, for 10-15 minutes. Then turn the cakes out onto a wire rack for cooling..

2: SWISS MERINGUE BUTTERCREAM

- Put the sugar in a saucepan.
- Add water.
- Cook the syrup, swirling the pan occasionally to ensure that the syrup forms evenly.
- Continue cooking the syrup until it reaches string stage 115°C (235-240F).
- Meanwhile whisk the separated egg whites, with a pinch of cream of tartar, till they are frothy.
- With the beaters on, drizzle the hot sugar syrup gradually, to prevent the egg whites from cooking.
- Continue beating the meringue until it comes to room temperature.
- Add cold cubed butter a cube at a time, constantly whisking the meringue.
- The mixture may turn soupy towards the end.
- Continue whisking till it comes together into a lovely creamy icing.
- Add a tsp of Fab Premium Oil Soluble Bourbon Whiskey flavour to give the icing a light flavour of hops.

3: WHISKEY MARMALADE

- To make the crystallised orange rind.
- Soak the orange peel, from 3 oranges, in water for about half an hour Scrape off the white pith from the inner surface of the skin.
- Cut the rind into thin strips.
- Boil the rind in salt water for 5 mins.
- Strain.
- Boil the rind in plain water for 5 mins.
- Make a thick sugar syrup with about 200 gms of sugar and 75 gms of water Add the prepared rind to the sugar syrup and mix well.
- To Make the marmalade jam.
- Halve the oranges and squeeze out the juice.
- Strain the juice to get a clear marmalade.
- Weigh the orange juice and add 90% sugar to the juice.
- Boil the orange juice and sugar together till it coats the back of a wooden spoon and leaves a clear line when a finger is run across it.
- Periodically remove the scum that comes to the top.
- Once the orange syrup has reached the right consistency, add the lime juice and stir.
- Add the citric acid and immediately switch off the stove.
- The citric acid helps to clear the marmalade.
- Add the crystallised orange peel.
- Bloom gelatin in 100 ml of water and add it to the hot marmalade.
- (gelatine is not normally used in marmalade.
- But I used it in this case because I wanted the marmalade to set) Stir well Add the essence to taste.
- But be careful not to drown the flavour of the orange with the flavour of Hops.
- The marmalade should have just a subtle flavour of hops.

4: Assembly

- Spread a little icing on your cake board and fix the lower layer of cooled Orange walnut sponge.
- Spread a thin layer of icing on the top of the cake.
- This will prevent the marmalade from soaking into the cake.
- Make a ring of icing on the outer circumference of the sponge.
- Take care that there should be no gaps in the icing.
- Spoon in your Whiskey marmalade onto the cake, within the ring of icing.
- Spread it out evenly.
- Carefully place the second layer of cake.
- Once again Spread a thin layer of icing on the top of the cake.
- Pipe a decorative ring of icing on the circumference of the top cake layer.
- Take care that there should be no gaps in the icing.
- Spoon the whiskey marmalade on to the cake and spread it evenly.
- Refrigerate for a couple of hours.
- Remove the cake from the fridge a couple of hours before serving so that it comes to room temperature.
- Sprinkle 20 gms of chopped walnuts on the top of the cake.

Assembling

Baker Tips/Notes


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