Buy This Issue
The Weekend Neos Kosmos : 19 September 2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 19 SEPTEMBER 2015 21 FOOD Orange marmalade cake If you are on a diet, you should skip this recipe, because once you make it, you cannot help having a piece, or two, or even more. Ingredients 215g coarse-cut orange marmalade (2/3 cup) divided 12 tablespoons unsalted butter, softened, plus 1/2 tbsp for glaze, and more for greasing pan 150g granulated sugar 2 teaspoons grated lime zest 1/2 teaspoon grated orange zest 3 large eggs, at room temperature 2 tablespoons fresh orange juice 190g plain flour 1 1/2 teaspoons baking powder 3/4 teaspoon) fine sea salt 4 tablespoons caster sugar Method 1. Heat oven to 180°C. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a loaf pan. 2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice. 3. In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined. 4. Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze. 5. Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in caster sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Allow to cool completely before slicing. Orange marmalade There is no better way to start than with a basic DIY recipe of homemade marmalade. Ingredients 4 oranges (about 500g), scrubbed 1.7l water 1kg granulated sugar Method 1. Halve the oranges and squeeze the juice into a large stainless steel pan. Scoop pips and pulp into a sieve over the pan and squeeze out as much juice as possible, then tie the pulp and pips in the muslin. Shred the remaining peel and pith, either by hand with a sharp knife or in a food processor. Add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed. 2. Put the pan over a medium heat, then bring up to a simmer. Cook, uncovered, for 1 1/2-2 hrs, until the peel has become very soft. 3. Carefully remove muslin bag, allow to cool slightly. Wearing rubber gloves, squeeze out as much liquid as possible to extract the pectin from the fruit pulp. Discard bag and weigh the simmered peel mixture. There should be between 775-800g; if less, top up with water to 775g. 4. Put 4 small plates in the freezer, ready to use when testing for setting point. Add the sugar to the pan, then put over a low heat. Warm gently so that the sugar dissolves completely, stirring occasionally. Do not boil before the sugar is dissolved. 5. Increase the heat and bring up to the boil but do not stir while the marmalade is boiling. After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again) and larger bubbles will cover the surface. After 8-10 mins boiling, test for setting point. 6. To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won't run back straight away. If it's not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. 7. Leave the marmalade to stand for 10 mins or until starting to thicken. If there's any scum on the surface, spoon it off. Transfer marmalade to sterilised jars, cover with a wax disc (wax side down) and seal. The marmalade should keep for up to a year. Soft marmalade biscuits with fresh orange icing A cup of tea and these fruity treats are all you need on a lazy Sunday afternoon. Ingredients For the dough: 3 cups plain flour 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup unsalted butter 1 cup sugar 2 large eggs 1 cup orange marmalade For the orange icing: Finely grated zest from one orange Finely grated zest from 1/2 a lemon 1/4 cup fresh squeezed orange juice 1 teaspoon freshly squeezed lemon juice 3 tablespoons unsalted butter, melted 1/8 teaspoon sea salt 3 cups caster sugar Method 1. In a medium bowl, sift together flour, baking soda, and sea salt; set aside. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until smooth and creamy. Add egg and orange marmalade; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Cover bowl with plastic wrap and refrigerate until chilled, about 1 to 2 hours. 3. While dough chills, make orange icing in a medium bowl by combining citrus zests, juices, melted butter and sea salt. Whisk in caster sugar until well combined and smooth. Cover and set aside. 4. Preheat oven to 180°C. Line baking sheets with parchment paper or silicone baking mats. 5. Roll a heaped tablespoon of dough into a ball and then place it on the prepared baking sheet. Repeat with the remaining dough. Bake for about 20 minutes or until cookies are light brown. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. 6. After cookies are completely cool, ice them with a small spatula or butter knife. Ricotta cheesecake with blood orange marmalade A difficult to resist cheesecake with a concentrated milk flavour and a glaze that makes a difference. Ingredients For the crust: 1 1/4 cups ground almond biscotti 1/4 cup granulated sugar 6 tablespoons unsalted butter melted, plus more for coating the baking pan For the filling: 1 package cream cheese, cut into pieces 225g whole-milk ricotta, drained in a fine sieve for 30 minutes to get rid of excess moisture 3/4 cup granulated sugar 2/3 cup heavy cream 4 large eggs, separated Finely grated zest from 1 medium orange 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt For the topping: 1/2 cup blood orange marmalade 2 tablespoons water Method 1. Preheat the oven to 180°C and arrange a rack in the middle. Coat the bottom and sides of a pan with butter. 2. In a bowl, stir together biscotti crumbs, sugar and melted butter until the crumbs are evenly moistened. Pour into the prepared pan and press evenly onto the bottom. Bake until set, about 8 minutes. Let the crust cool on a wire rack. Reduce the oven temperature to 150°C. 3. To make the filling, in the bowl of a food processor, process the cream cheese until smooth. Add the ricotta, sugar, cream, egg yolks, orange zest, vanilla and salt and process until smooth, about 2 minutes; scrape down the sides of the bowl and process again. Pour the mixture into a large bowl. 4. In another bowl, beat the egg whites to medium-stiff peaks. 5. Using a rubber spatula, fold about one-third of the whites into the cream cheese mixture. Then gently fold in the remaining whites. Pour into the crust and spread evenly. 6. Bake for 30 minutes, then increase the oven temperature to 160°C. Continue baking until the surface is golden and the centre still jiggles slightly when gently shaken, about 30 minutes longer. Turn off the oven and let the cake cool in the oven for 1 hour. Remove the cheesecake from the oven and let it cool on a rack for about 30 minutes. 7. To make the topping, in a saucepan over low heat, warm the marmalade and water, stirring constantly, until melted and combined. Let cool about 5 minutes. Spoon the glaze over the top of the cheesecake, spreading evenly. Let the cheesecake cool completely. 8. Cover and refrigerate the cheesecake until well chilled, at least 2 hours or preferably overnight. 9. Remove the pan sides and run a long, thin knife between the pan bottom and the crust, slide the cake onto a serving plate, and serve.
12 September 2015
26 September 2015