3 tablespoons granulated sugar, for the English cream
1/2 teaspoons vanilla essence, for the English cream
1/4 cups FAGE® Total 0% greek style yogurt, for the English cream
blueberries, and oranges (salad), for the English cream
1 handful blueberry, for the English cream
2 oranges, peeled and segmented, for the English cream
2 oranges, (juice), for the English cream
honey, for the English cream
1 tablespoon peppermint, finely chopped, for the English cream
Preparation
1h
0 mins
Sign up
Preheat the oven to 350ºF. Spray a pan with cooking spray and set aside.
In the mixing bowl, place the butter, 3/4 cup granulated sugar, brown sugar, and canola oil, and mix for about 2 minutes or until the mixture is smooth and fluffy. Add the eggs one at a time, mixing each until incorporated. Scrape the sides and bottom of the bowl with a rubber spatula and beat for another 10 seconds. Add the zest, 1/4 cup of orange juice, vanilla, and FAGE® Total 0% Greek Yogurt, and mix until combined.
In a medium bowl, mix the flour, cornmeal, baking soda, baking powder, and salt until combined. Add the egg mixture and mix on low speed until smooth. Pour the mixture evenly into the prepared pan and bake until lightly golden on top, about 45 to 55 minutes.
While the cake is in the oven, start making the orange syrup. Combine the remaining 1/2 cup of orange juice and 1/4 cup of granulated sugar in a small saucepan and bring to a boil over high heat. Cook until the mixture has slightly thickened, about 5 minutes. Remove from heat and cover to keep warm.
Remove the cake from the oven and let it cool. Immediately brush the top of the cake with the orange syrup and let it rest in the pan for 10 minutes. Remove from the pan and let cool completely, about 1 hour. Dust with powdered sugar before serving.
For the English cream: prepare an ice bath by filling a large bowl with water and ice. Set aside. Combine the milk and orange zest in a small saucepan and bring to a boil over medium heat. Whisk the yolks and sugar in a medium bowl until pale. Gradually temper in the hot milk, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and add the vanilla extract. Pour the English cream into a medium bowl, place the bowl in the ice bath, and stir until cooled, about 2 minutes. Remove from the ice bath and whisk in the FAGE® Total 0% Greek Yogurt. Strain the mixture into a clean container, cover, and refrigerate for at least 30 minutes.
Orange and blueberry salad: Combine the blueberries, oranges, juice, and honey to taste in a bowl and let sit for at least 30 minutes in the refrigerator before serving. Add mint or basil before serving.
To serve, on each slice of cake serve a tablespoon of the cream on top and add a tablespoon of the orange and blueberry salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?