Thanks to Jz for continuing to organize this delicious event!
I'm not good with cookies, but I am good with cake. So I decided to share a recipe for orange cake with an orange curd filling. There was a rumble of protest from Alpha regarding giving away family secrets...But he let me play anyways.
The most important thing about this cake (and the curd), is to squeeze the citrus yourself--do not use pre-made juice!
Ideally, the curd should be made a day in advance of assembling the cake. It can also be made with lemon instead. No additional changes to the recipe are necessary as it was originally a lemon curd.
8 large egg yolks
1/2 cup sugar
1/2 cup less 1 tablespoon orange juice
1 tablespoon lemon juice
Finely grated zest of 1 orange
6 tablespoons cold unsalted butter cut into pieces
Whisk egg yolks and sugar together in a medium sized heavy bottom pan until smooth. Add lemon juice, orange juice, and zest. Place pan on medium heat and add butter, stirring occasionally until smooth and thickened (about 15 minutes). Remove from heat and place plastic wrap directly on surface of curd to prevent it from forming a skin. Refrigerate at least three hours--overnight is better.
Preheat oven to 375 degrees Fahrenheit. Grease and flour two 9" cake pans
Zest of 1 orange
1 1/2 cups sugar
3/4 cup cup butter
3 cups cake flour
1/2 teaspoon salt
3 1/2 teaspoons baking powder
1 cup orange juice
2 tablespoons lemon juice
Combine orange zest, sugar, and butter. Cream until light and fluffy. Beat in eggs one at a time.
In a separate bowl, combine flour, salt, and baking powder. Add the dry ingredients in three parts, alternating with the liquid. Beat batter until smooth after each addition.
Pour into prepared pans and bake for 1/2 an hour, or until a toothpick inserted into the center comes out clean.
Cool completely before assembling cakes with curd in the center.
I like this cake with a cream cheese frosting. Though I have never bothered to measure, so all ingredients are to taste. It's also perfectly delicious with a regular butter-cream frosting--just add a bit of orange zest. Either way, I would recommend that you avoid making it too sugary, as the orange curd is quite sweet.
half as much butter as cream cheese
generous amount of orange zest
Below are the links to the other participants in the cookie exchange. Enjoy browsing all the goodies!