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Strawberry, Orange and Mascarpone Cake

Strawberry, Orange and Mascarpone Cake

6 free range eggs

175g (6 oz) caster sugar

175g (6 oz) plain flour

Grated rind of 1 orange

Orange syrup:

75g (3 oz) caster sugar

200ml (⅓ pint) water

Curl of orange peel

2 tsp orange flower water

Decoration:

500g tub of Mascarpone cheese

350g (12 oz) strawberries

This is a fatless cake made in the Straight Sided Half Size Roasting Tin,
scented with orange syrup, coated with Mascarpone and decorated with strawberries.
The advantage is that this sumptuous looking dessert is quick to make and serves a crowd.

Serves 12

Method
Whisk the eggs and sugar together in the AGA kMix stand mixer until thick and creamy. Fold in the flour, then the orange rind. Place a piece of Bake-O-Glide into the Straight Sided Half Size Roasting Tin and pour in the mixture.

AGA Cooking
Cook on the grid shelf placed on the floor of the Roasting Oven for about 20 minutes until golden and set. If the cake is browning too quickly protect with the cold plain shelf placed on the second set of runners down. Cool the cake on a rack and then transfer to a serving dish. Meanwhile make the orange syrup by dissolving the sugar in the water with the orange peel curl, remove from the heat and add the orange flower water, allow it to infuse for 30 minutes. Remove the orange peel and pour the syrup over the cake. Cover the cake with the Mascarpone cheese and decorate with the hulled strawberries.

Conventional cooking
Cook at 200°C (400°F), Fan Oven 180°C or Gas Mark 6 for about 20 minutes until golden and set. Tip: for added shine, brush the strawberries with a redcurrant glaze.

 

 

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