Eastern Orange Cake
Eastern Orange Cake is a recipe with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- butter (for the pan)
- flour (for the pan)
- 70 g wheat flour
- 70 g whole grain flour
- 1 tsp Baking powder
- 1 tsp orange zest
- 3 tbsp cocoa powder
- a pinch of salt
- 5 eggs
- 60 g sugar
- 75 g honey
- 2 tbsp Orange juice
- 20 ml orange liqueur
- 100 g quark
- 150 g mascarpone
- 120 g orange marmalade
- 200 ml whipping cream
- chocolate egg (for garnish)
- color‑coated quail eggs (for garnish)
- powdered sugar (for dusting)
Instructions
-
1.
Preheat the oven to 180°C fan.
-
2.
Butter the bottom of a springform pan and dust with flour.
-
3.
Combine the two flours with baking powder, orange zest, cocoa and salt. Separate the eggs. Beat the egg whites until stiff peaks form, gradually adding sugar. Continue beating until glossy and peaks hold. Mix the yolks with honey, orange juice and liqueur, then fold into the meringue. Sift the flour mixture over and gently fold in. Pour batter into prepared pan and bake for about 35 minutes (test with a skewer). Remove from oven, cool, release from pan and cut horizontally once.
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4.
For the filling whisk quark with mascarpone and orange marmalade until smooth. Whip cream to stiff peaks and fold in. Spread cream on the lower base, place the top layer on, and chill until serving. Border the cake with a wide white ribbon and garnish with chocolate eggs and color‑coated quail eggs. Dust with powdered sugar before serving.
