Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 1/2 lb butter softened
- 1 x ortanique* zested
- 1Â 1/2 c. sugar
- 4 x Large eggs
- 1Â 3/4 c. flour
- 1Â 1/2 tsp baking pwdr
- 3 Tbsp. Jamaican rum
- 4 Tbsp. ortanique juice
- 8 Tbsp. guava jelly
- 1/2 c. Jamaican rum
- 1 c. heavy cream
- 1/4 tsp vanilla extract
- 2 Tbsp. confectioners' sugar
- 3 x ortaniques supremed
Инструкции
- * Ortanique is a hybrid of a tangerine and a sweet orange. If you are unable to find ortaniques, simply substitute equal parts of tangerine and any sweet orange.
- Preheat the oven to 350 degrees and grease and lightly flour 2 (8- or possibly 9-inch) round cake pans.
- In the bowl of an electric mixer, cream the butter and zest. Add in the sugar little by little, till mix is very light and fluffy. Add in the Large eggs, one at a time, beating well after each addition.
- Sift the flour and baking pwdr together and add in to butter mix in three stages, alternating with 1 Tbsp. of the rum after each addition. Mix on low speed till just incorporated.
- Divide the mix between the two prepared cake pans, and bake for about 25 min, or possibly till the cake is golden and springs back when lightly touched. Allow the cakes to cold in the pans for a few min, then turn out onto cooling racks lined with waxed paper.
- In a small saucepan, combine the ortanique juice and guava jelly and heat till jelly is softened and combined with the fruit juice. Remove from the heat and stir in the rum.
- Use a toothpick to make small holes all over the bottoms of the cakes, then brush with 1/3 of the glaze each. Once the cakes are completely cold, combine the heavy cream and vanilla extract in a mixing bowl and beat to soft peaks. Add in the confectioners' sugar and continue to beat till cream holds stiff peaks.
- Place each cake layer on a serving platter (glazed-side up) and spread the whipped cream proportionately on top of the cakes. Decoratively arrange the ortanique segments around the edges of the top of the cakes, then brush the segments with the remaining glaze. These cakes are best when eaten the day they are made, just after being assembled.
- This recipe yields 2 cakes, serving 10 to 12.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 399 | |
| Calories from Fat 183 | 46% |
| Total Fat 20.85g | 26% |
| Saturated Fat 12.55g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 298mg | 12% |
| Potassium 62mg | 2% |
| Total Carbs 50.45g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 33.66g | 22% |
| Protein 4.34g | 7% |
