Orange & Lavender Tea Cake (Gluten Free)
Orange & Lavender Sponge Ingredients
200g eggs
150g sugar
Zest of 1 orange
200g Soya bean oil
175g ALISON’S PANTRY ground almond
8g gluten-free baking powder
3g Lavender tea
Orange Marmalade Ingredients
Zest of 2 oranges
150g orange juice
75g sugar
4g NH pectin
Orange Cream Cheese Mouse Ingredients
75g orange juice
25g lemon juice
Zest of 1 orange
50g sugar
13g cornflour
5g gelatine
20g cold water
150g whipped cream
250g cream cheese
Orange & Lavender Sponge Method
Preheat the oven at 180˚c
In a mixing bowl, mix eggs and sugar together
Slowly add in the soya bean oil and mix until well incorporated
Mix the ground almond, lavender tea, orange zest and sifted gluten free baking powder together
Slowly add in the dry ingredients into the eggs mixture and mix until well incorporated
Weigh 500g of the mixture into 6 inch round cake ring
Bake at 180˚c for 55 minutes until golden brown in colour
After baked, overturn the cake gently on to the cooling rack and set aside to cool down
Remove the cake from the cake ring, place the cake in the freezer for at least an hour to set the structure
Orange Marmalade Method
Mix sugar together with the pectin
Blanch the orange zest with hot water to remove the bitterness
Cook the orange juice, orange zest and sugar together
While the orange juice mixture reaches room temperature, add in the pectin and mix properly to ensure there are no lumps
Cook until 100˚c, transfer into a bowl and let it cool down
Orange Cream Cheese Mousse Method
Mix the lemon juice and cornflour together
Bloom the gelatine with cold water
Place orange juice, orange zest and sugar in a pot and bring to the boil
When the orange juice boiled, add in the cornflour mixture and cook until thick
Add in the bloomed gelatine and mix well
Cut the cream cheese into small cube and place in the blender
Pour the hot orange juice mixture into the cream cheese and blend until it becomes smooth
Wait for the cream cheese mixture cool down until 30˚c, and then fold in the whipped cream
Place the orange cream cheese mousse into the chiller and let it set
Assembly
When the sponge structure is set enough, cut into 3 layers
Pipe one layer of orange cream cheese mousse on top of the sponge and pipe some orange marmalade on top of the cream cheese mousse
Cover with another layer of the sponge and repeat the same step above
Cover the last layer of sponge on top spread a thin layer of cream cheese mouse on top of the sponge followed by a cover with orange marmalade on top of the cream cheese mousse
Pipe the cream cheese mouse around the cake and sprinkle with lavender tea around it