In another post I talked about how exciting it was to have been published in Vintage Life magazine and that I was looking forward to being published again. The new issue was released on 28th of this month and I was really excited to see my next recipe in print. Sadly, there was a bit of a mix up with the articles I had provided them with so what you've got in this months magazine isn't quite right... What you should have got was a red velvet cake. What you actually got was my orange cake with the red velvet photographs. Oops! Hopefully, everything will be rectified for the next issue I'm in (December), but what I thought I would do is give you the orange recipe with the correct photos in this blog. Hopefully you have gone out and bought the magazine (and I can't thank you enough if you have) so you can still make a delicious gluten-free version of an original 1933 recipe and hopefully, the method gives you enough direction for decorating your finished bake. I also hope you enjoyed the article itself. I do love a bit of social and food history!! Apologies for any confusion caused and I do hope you'll subscribe to the magazine for more of my work. So, here is the recipe: KC ORANGE CAKE INGREDIENTS: For the Cake: 125g unsalted butter, at room temperature 240g caster sugar 125ml orange juice Zest from 1 orange 4 eggs 340g gluten free self-raising flour 40g cornflour 1 teaspoon gluten free baking powder ½ teaspoon course sea salt (if using table salt use a ¼ teaspoon) 125ml milk of your choice, at room temperature For the Filling: 4 tablespoons cornflour 60ml cold water 250ml orange juice Juice of half a lemon 160g caster sugar 1 egg, lightly beaten 1 tablespoon butter ¼ teaspoon course sea salt (use a pinch if using table salt) METHOD:
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