Name: Orange Cake with English Cream
Prep time: 60 min
Yield: 12
Cuisine: Inglesa
Ingredients: 1 cup FAGE® Total 0% greek style yogurt; 1 orange, (zest); 3/4 cups orange juice; 1 teaspoon vanilla essence; 2 1/2 flour; 2 tablespoons corn masa flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoons sea salt; icing sugar, for decoration; sour cream, orange English cream; blueberries, and oranges (salad); 4 sprigs peppermint, for decoration, 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, (zest), for the English cream; 2 egg yolks, for the English cream; 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

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.

Orange Cake with English Cream

Ingredients

Preparation

Nutritional information

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