Many years ago I got into the habit at Christmas of drinking a glass of Cointreau, while listening to Mozart's operas, this Christmas the addition of this wondrous orange liqueur to a spiced cake made with orange juice seemed like a good idea. The holy trinity of mixed spice, ground cinnamon and ginger make for a nice Yuletide cake. Time to have a slice and break out the Marriage Of Figaro.
Topping
25g Butter chopped
25g Demerara Sugar
1 tsp mixed spice
75g of chopped nuts, I used a mixture of pecans & walnuts
Cake Mix
170ml of Orange Juice
5ml Cointreau
175g Raisins
175g Butter
175g Light Muscovado Sugar
250g Self Raising Flour
1 tsp mixed spice
1 tsp ground Cinnamon
1 tsp ground ginger
3 eggs beaten
Icing
200g Icing Sugar
Zest of an Orange
1. Lightly grease a 23cm ring tin or round cake tin.
2. Make up the topping mix an scatter over the base of the tin.
3. Pour the Orange Juice, Butter & sugar into a pan and bring to the boil stirring and simmer for about 5 minutes.
4. Pour it into a large bowl and leave to cool for at least 10 minutes.
5. Sift the flour and three spices into the bowl, add the eggs and gently mix.
6. Pour into the cake tin and smooth the hop.
7. Bake at 160C for 45 minutes.
8. Leave it to cool completely in the tin, then flip it onto a chopping board where it should fall out.
9. Make up the icing with a couple of tablespoons of water and drizzle over the Cake.
Eat with a glass of Cointreau, with a slice of Don Giovanni on the side. Enjoy!
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