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Thread: ping sf orange cake

  1. #1
    Giusi Guest

    Default ping sf orange cake

    It's out of the oven and glazed. It was too much batter for my loaf pan, so
    I also made a tiny cake in a tiny soufflè dish, so I've even tasted it.

    I took your note about the rosemary and upped it a bit. Then I made the
    glaze and glazed it. The glaze gave me the opportunity to up the ante again
    in rosemary and orange. It was a good move, I think.

    The best is how beautiful and shiny it made it. It was nice if a bit tea
    loaf lookung before, but after it shone and the bits of orange flesh and
    rosemary needles are caught against the top crust.

    I photographed it, but the batteries are dead now, so I can't download them
    and post them until they are recharged.

    Thanks for the recipe, I think it is very very good. A lot lighter than I
    would have guessed, too.

    Glaze

    1/2 cup sugar
    2 teaspoons rosemary needles
    spoonful of water
    pinch of salt

    Bring to a simmer over lowish heat, stirring infrequently to avoid
    crystalizing. When simmering up, stir in 1/2 cup fresh orange juice
    stirring in while it comes to a simmer. When simmering, add 1-2 tablespoons
    of butter. Remove from heat and swish around to incorporate butter.

    Prick the cale all over with a bamboo skewer then gently spoon the glaze on,
    bit by bit. As some gets on the plate, use a pastry brush to glaze the
    sides as well. Continue spooning and brushing until all the glaze is used.
    Re-arrange the rosemary needles to look even before the glaze starts to
    firm. Cover and keep away from the >^?é*^ ants.



  2. #2
    sf Guest

    Default Re: ping sf orange cake

    On Fri, 17 Jun 2011 14:38:01 +0200, "Giusi" <[email protected]>
    wrote:

    > It's out of the oven and glazed. It was too much batter for my loaf pan, so
    > I also made a tiny cake in a tiny soufflè dish, so I've even tasted it.


    Oh! I'm sorry. It fit my pan perfectly. Mine is a tapered
    8.5 by 4.5 or 22 x 11.5 (measured at the top).
    >
    > I took your note about the rosemary and upped it a bit. Then I made the
    > glaze and glazed it. The glaze gave me the opportunity to up the ante again
    > in rosemary and orange. It was a good move, I think.


    Time will tell, but I think you're right.
    >
    > The best is how beautiful and shiny it made it. It was nice if a bit tea
    > loaf lookung before, but after it shone and the bits of orange flesh and
    > rosemary needles are caught against the top crust.


    So it's a clear glaze with bits of rosemary and orange zest?
    >
    > I photographed it, but the batteries are dead now, so I can't download them
    > and post them until they are recharged.
    >
    > Thanks for the recipe, I think it is very very good. A lot lighter than I
    > would have guessed, too.


    You haven't cut it yet!
    >
    > Glaze
    >
    > 1/2 cup sugar


    Did you use powdered or granulated? I'm guessing powdered.

    > 2 teaspoons rosemary needles
    > spoonful of water
    > pinch of salt
    >
    > Bring to a simmer over lowish heat, stirring infrequently to avoid
    > crystalizing. When simmering up, stir in 1/2 cup fresh orange juice
    > stirring in while it comes to a simmer. When simmering, add 1-2 tablespoons
    > of butter. Remove from heat and swish around to incorporate butter.
    >
    > Prick the cale all over with a bamboo skewer then gently spoon the glaze on,
    > bit by bit. As some gets on the plate, use a pastry brush to glaze the
    > sides as well. Continue spooning and brushing until all the glaze is used.
    > Re-arrange the rosemary needles to look even before the glaze starts to
    > firm. Cover and keep away from the >^?é*^ ants.
    >

    Thanks for the update and the recipe/technique. Hope your party goes
    well!

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  3. #3
    Giusi Guest

    Default Re: ping sf orange cake


    "sf" <[email protected]> ha scritto nel messaggio
    ..
    >
    > You haven't cut it yet!
    >>
    >> Glaze
    >>
    >> 1/2 cup sugar

    >
    > Did you use powdered or granulated? I'm guessing powdered.


    I ate the little separate one!
    I used plain granulated (beet) sugar. No point in boiling pewdered sugar,
    which is very expensive here.



  4. #4
    sf Guest

    Default Re: ping sf orange cake

    On Sat, 18 Jun 2011 07:42:14 +0200, "Giusi" <[email protected]>
    wrote:

    >
    > "sf" <[email protected]> ha scritto nel messaggio
    > .
    > >
    > > You haven't cut it yet!
    > >>
    > >> Glaze
    > >>
    > >> 1/2 cup sugar

    > >
    > > Did you use powdered or granulated? I'm guessing powdered.

    >
    > I ate the little separate one!
    > I used plain granulated (beet) sugar. No point in boiling pewdered sugar,
    > which is very expensive here.
    >

    Aha, so that's how you did it! Duly noted. I guess you know we don't
    boil powdered sugar, it melts when a little liquid is added.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  5. #5
    Giusi Guest

    Default Re: ping sf orange cake


    "sf" <[email protected]> ha scritto nel messaggio
    "Giusi" <[email protected]>
    > wrote:
    >> I ate the little separate one!
    >> I used plain granulated (beet) sugar. No point in boiling pewdered
    >> sugar,
    >> which is very expensive here.
    >>

    > Aha, so that's how you did it! Duly noted. I guess you know we don't
    > boil powdered sugar, it melts when a little liquid is added.


    This became a jewel clear shiny glaze, not resembling frosting in any way.
    It dripped into the holes I made in the cake.

    It was a big hit. My guests ate happily, my neighbor's son dropped by and
    ate a piece, then my neighbors from two houses ate some more. It was brava
    all the way! There is some left to take to the beach tomorrow.



  6. #6
    sf Guest

    Default Re: ping sf orange cake

    On Sat, 18 Jun 2011 18:41:35 +0200, "Giusi" <[email protected]>
    wrote:

    >
    > "sf" <[email protected]> ha scritto nel messaggio
    > "Giusi" <[email protected]>
    > > wrote:
    > >> I ate the little separate one!
    > >> I used plain granulated (beet) sugar. No point in boiling pewdered
    > >> sugar,
    > >> which is very expensive here.
    > >>

    > > Aha, so that's how you did it! Duly noted. I guess you know we don't
    > > boil powdered sugar, it melts when a little liquid is added.

    >
    > This became a jewel clear shiny glaze, not resembling frosting in any way.
    > It dripped into the holes I made in the cake.


    I will try your method next time, thanks. I'm new to this. I thought
    the glaze I made last time (not for the orange cake) was liquidy
    enough to soak into the cake, but I also thought glazes were supposed
    to be semi-opaque.
    >
    > It was a big hit. My guests ate happily, my neighbor's son dropped by and
    > ate a piece, then my neighbors from two houses ate some more. It was brava
    > all the way! There is some left to take to the beach tomorrow.
    >

    Yay! I'm glad everyone liked it. Thanks for the report!

    --

    Today's mighty oak is just yesterday's nut that held its ground.

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