Orange Cake with English Cream

Name: Orange Cake with English Cream
Prep time: 60 min
Cook time: 60 min
Yield: 12
Cuisine: Inglesa
Ingredients: 1 cup Yoghurt Greek Style FAGE® Total 0%; 1 orange, (grated); 3/4 cups orange juice; 1 teaspoon vanilla extract; 2 1/2 flour; 2 tablespoons cornmeal; 1 teaspoon baking soda; 1 teaspoon baking soda; 1/4 teaspoons sea salt; powdered sugar, to decorate; cream, english orange; blueberries, and oranges (salad); 4 twigs peppermint, to decorate, optional; 1/4 cups canola oil; 3 tablespoons brown sugar; 12 tablespoons unsalted butter, softened; 4 eggs; 1 cup granulated sugar; 1/2 cups whole milk, for the English cream; 1 orange, (grated), for English cream; 2 egg yolks, for the English cream; 3 tablespoons granulated sugar, for the English cream; 1/2 teaspoons vanilla extract, for the English cream; 1/4 cups Yoghurt Greek Style FAGE® Total 0%, for the English cream; blueberries, and oranges (salad), for English cream; 1 fist 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 Fresh mint, finely chopped, for the English cream

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Enjoy this delicious recipe for orange cake with English cream you can eat it as a mid-afternoon snack or combine it with something sweet to eat as a dessert.

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Ingredients

12 portions

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Preparation

Preheat the oven to 350ºF. Spray a mold with spray oil and reserve.

Put the bowl of the blender in the butter, 3/4 cup of granulated sugar, the brown sugar and the canola oil, mix for approximately 2 minutes or until the mixture is soft and fluffy. Add the eggs one at a time, mixing each one until it is incorporated. Scrape the sides and the bottom of the bowl with the rubber spatula and beat 10 seconds more. Add the grated zest, 1/4 cup orange juice, vanilla and Yogurt Greek Style FAGE® Total 0% and mix until combined.

Mix the flour, cornmeal, baking soda, baking powder and salt in a medium bowl until mixed. Add the egg mixture and mix at low speed until smooth. Pour the mixture evenly into the prepared pan and bake until lightly browned on top, about 45 to 55 minutes.

While the cake is in the oven start making the orange syrup. Combine the rest of the 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 thickened slightly, about 5 minutes. Remove from heat and cover to keep warm.

Remove the cake from the oven and let 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 allow to cool completely, approximately 1 hour. Sprinkle with icing sugar before serving.

For English cream: prepare an ice bath, filling a large container with water and ice. Put aside. Combine the milk and orange zest in a small saucepan and bring to a boil over medium heat. Beat the yolks and sugar in a medium bowl until pale. Slowly heat in the warm milk, stirring constantly, until the mixture thickens and covers the back of the spoon. Remove from heat and add vanilla extract. Pour the English cream in a medium bowl, place the container in the ice bath and stir until it cools, about 2 minutes. Remove from the ice bath and beat with the Greek Style Yoghurt FAGE® Total 0%. Strain the mixture in a clean container, cover and refrigerate for at least 30 minutes.

Orange and blueberry salad: Combine blueberries, oranges, juice and honey to taste in a bowl and let sit for at least 30 minutes in the refrigerator before serving. Add the mint or basil before serving.

To serve, in each cake serve a spoonful of the cream on top of the slice and put a spoonful of the orange and blueberry salad.