Minneola Cake with Citrus Cream

Recipe for minneola cake with citrus cream

Minneola cake with citrus cream

Minneolas can be substituted by oranges but the bright orange juice and deep orange peel make minneolas perfect for this recipe. And of course, minneolas are seedless.

My mom got this recipe from the Rooi Rose in 1993 and made this many times. It has become time for me to transfer my faded photo copy to this blog because it remains one of my favorite items for the tea table.

Ingredients:
120 g soft butter
330 ml sugar
2 eggs
30 ml grated minneola peel
5 ml vanilla essence
270 g cake flour
20 ml baking powder
5 ml bicarbonate of soda
2 ml salt
250 ml milk
60 ml marmalade

Topping:
5 egg yolks
120 ml sugar
30 ml grated minneola peel
125 ml minneola juice
60 g butter
200 ml thick cream

Garnish:
15 ml minneola peel

Method:

  1. Cream 120 g butter and 330 ml sugar until light and fluffy. Add eggs one by one and beat well after each.
  2. Add 30 ml minneola peel and vanilla.
  3. Sift flour, baking powder, bicarb and salt together.
  4. Add dry mixture bit by bit with milk to butter and sugar mixture
  5. Start with dry mixture and mix after each addition until it is just blended.
  6. Pour into 2 lined, greased cake pans 225 mm in diameter.
  7. Bake in pre heated oven at 180 degrees C, for about 25 minutes or until cooked when tested.
  8. Cool for 15 minutes in cake pans before tipping it out onto a cooling rack.
  9. Paint tops of cake layers with marmalade before taking out of pans.

Topping:

  1. Whisk egg yolks in top of double boiler.
  2. Add 120 g sugar, minneola juice and 30 ml peel end stir continuously over medium heat, about 5 minutes until thickened
  3. Add 60 g butter and stir until melted.
  4. Let it cool, cover and place in fridge until cold.
  5. Stir cream in when mixture is cold.
  6. Place one cake layer on a serving platter, marmalade side up
  7. Spread 125 ml citrus cream over it.
  8. Place second cake layer on top and decorate with remaining cream.
  9. Garnish with minneola slices and 15 ml peel and place in fridge before serving.

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