Thread: 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.

"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.

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.

"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.

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.