It has been raining here for
weeks and the gloom paved way for a desperate craving for some tropical
flavored goodness. After some soul searching , orange and saffron made the cut.
This cake is a luscious tea-cake that contains no traces of oil or butter
whatsoever. Healthy eating ftw :D Adding the zest was the scariest part because
if the rinds are cut deep , the orange begins to render a very bitter flavor.
The frosting is a light mascarpone cream frosting flavored with the juice of
blood oranges.
INGREDIENTS
Oranges (large) 4-5
Orange zest - 2tbsp
Saffron - 1tsp
Applesauce - 1/2cup
Sifted cake flour - 2 1/4 cups
Powdered sugar - 1 to 1 1/2
cups
Egg yolks - 6
Egg whites - 7
Baking powder - 1tbsp
Salt - 1tsp
Vanilla bean paste - 1tsp
Cream of tartar - 1/2tsp
For the Frosting
Mascarpone cheese - 1/2cup
Granulated sugar - 1/2 cup
Heavy whipping cream - 1/2 cup
Saffron - two pinches
Orange zest - 1tsp
Blood orange juice - 4tbsp
PREPARATION
1. Grease a 10 inch pan and
pre-heat the oven at 325F.
2. In a mixing bowl , add the
flour , baking powder , saffron , powdered sugar and mix well. Make a well at
the center , add the egg yolks , applesauce , vanilla bean paste , salt and
combine until it forms a smooth batter.
3. In another bowl , beat the
egg whites until foamy. To this , add the cream of tartar and sugar . Continue
whipping until soft peaks form. Gently fold the egg whites into the batter by
adding them in thirds.
4. Pour the batter onto the
greased pan and bake at the lower third of the oven for 55 minutes or until a
toothpick inserted comes out clean.
5. Let the cake cool
completely (1 1/2 hours)
6. To prepare the frosting ,
first whip the heavy cream and sugar until stiff peaks form. To this , add the
mascarpone cheese , saffron , orange zest and blood orange juice and whisk
until a smooth mixture is obtained.
7. Frost the cake and top with
orange zest. Refrigerate for atleast an hour before serving.
