Orange you glad I didn’t say banana?
Candied orange and lemon zest - blanch zest from 1 orange and 1 lemon in boiling water, drain and pat dry.
Simmer zest in a sugar syrup (1 part water, 1 part sugar) for about10 minutes until zest is translucent.
Dry on a tray lined wiht baking paper. I kept cooking the leftover syrup until it turned into caramel and poured that onto a sheet of baking paper to set. Broken into shards, it made a lovely finish on top of the cake.
The school holidays are upon us. Can you tell?
The days are filled with a little bit of silliness, a little bit of fun, and a whole lot of “doing-as-we-pleases”. Sleeping in, going to the movies on a whim, and eating cake for breakfast.
Actually, I made that last bit up. Well, actually only one person in the household ever really eats any cake for breakfast (and yes, that would be me).
But look at this cake, how could I not be tempted? There’s zesty lemon poppyseed pound cake, there’s gooey, tangy orange curd, candied citrus zest, orange toffee shards and icing.
This lovely citrus-sy cake didn’t’ quite pass muster with the mini-critics though. MC Senior found it too sweet (I don’t know where she gets this from), and MC Junior didn’t like the orange rind on it.
Never mind, that just left lots more for Mr. Kitchen Hand and I. He ate it at sensible times – afternoon tea, dessert, that sort of thing.
Me? I’m on holidays! Bring on the cake.
The cake is Rose Beranbaum’s lemon poppy seed pound cake, and you can actually watch a clip of her making this cake here.
If you’ve been here a few times, you’ll notice I use curd a fair bit, because it’s my favourite way of using up egg yolks. I love this technique by Stephanie Alexander- it takes about 5 minutes to cook (yes, you read that right) and can be done directly on the stove. It’s also very versatile, I’ve made lemon, lime, pomegranate, blood orange, mandarin and passionfruit curd using this basic recipe.
4 egg yolks
2/3 cup castor sugar
60g unsalted butter (sometimes I don’t even bother weighing the butter, I just guess)
100ml orange/lemon juice mix (the original recipe calls for 100ml lemon juice. I used the juice of 1 large orange, reduced down over low heat to yield about ¾ cup, and added the juice of half a lemon to get 1 cup total).
2 teaspoons grated orange rind (I omitted this)
Whisk egg yolks and sugar until well combined (not frothy). In a heavy based (non-reactive) saucepan, place the egg yolk mixture, butter, juice and zest (if using). Over a medium high heat, stir constantly until the mixture reaches simmering point (about 5 minutes). As soon as bubbles appear, remove from heat but keep stirring. Let cool, then transfer to sterilised glass jars.
This is a pretty robust curd, I’ve yet to accidentally scramble it, and sometimes, if I pull it off the heat to early, I’ve managed to recook it with no ill-effects.
For the icing, I used a simple butter icing (about 130g butter and about 3 cups icing sugar), and added about 1-2 tablespoons of orange curd to it.
If you're on holidays, hope there's cake involved :)