To my sis in Houston who sent me a package of baking delights, amongst other things, some pumpkin spice, a very precious roll of parchment paper (it’s unheard of here), & a set of Wilton offset spatulas. O boy … they work like magic, thank you!! Well, all these years I’ve only frosted & leveled my cakes with butter knives & regular spatulas, & life was fine. Then along comes a thing called ‘offset spatula’, & suddenly, I’m living a baking luxury! The ease & fun of frosting with this new instrument had me dancing with joy. Earlier my dear sis had sent me the microplane zester which is an indispensable part of my daily existence…& now it’s this. Thank you …
Flour – 125 gms (half the weight of the eggs)
Baking powder – 1tsp
Salt – 1 pinch
Powdered sugar – 100gms ( less than half the weight of the eggs)
Vanilla Essence – 1 tsp
Zest of 1 orange
Cream – 400ml (whipping/35% fat)
Icing Sugar – 3-4 Tbsp
Almond Essence – 1 tsp
Kiwi-fruit – 2-3/depending on size
Marmalade – 4 tbsp/heated well with 3 tbsp of water
Almonds – 2 tbsp/ground with skin
White and dark chocolate for drizzling
For the sponge
Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in.
Grease and line a 9″ring tin; A springform cake tin is always better.
Sift the flour + baking powder + salt 3 times.
Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10mins)
Add vanilla essence + orange extract & beat for 1 min.
Gently fold in the sifted flour; mix lightly so that air doesn’t escape.
Turn gently into tin and bake for 30-35mins till done.
Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3-4 layers.
Peel and chop 2 kiwi-fruit into tiny pieces,and slice 1 for the top.
Whip 400ml whipping cream with 4tbs pwdrd sugar +1 tsp almond essence until thick and holds peaks.
Reserve 1/2 for frosting the top. Place the bottom most layer of the sponge on your serving platter, spread half the marmalade across it. Spread it fast, or else it’ll seep into just one area. Add a dollop of cream, top with fienly chopped kiwi fruit & sprinkled with ground almonds. Repeat & use the remaining cream, chooped fruit & almonds.
Spread the remaining almond cream over the top and sides of the cake. Sprinkle with flaked almonds on the edges.
At this point, I sometimes cut the cake into 12 equal portions, to make serving simpler.
Now place a slice of kiwi fruit at equal intervals, drizzle with dark chocolate, sprinkle with ground almonds if you like, and chill well before serving.
Thanks to all you wonderful folk out there…hope 2009 makes all your dreams come true!
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