Orange Cake with Raspberry Coulis

This is part two of a four-part H&D transformation of the simple butter cake. A cake that has been around for decades and is the perfect ‘canvas’ for some experimental and edible art. I’m taking this humble little treat and showing you five really simple ways to make it very decadent.

Part Two: Orange Cake with Cream Frosting and Raspberry Coulis

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This cake is a H&D original, with its combination of tart flavours of citrus complimented with a dollop of fresh cream frosting, accompanied with artistically presented raspberry coulis (a fancy way of saying ‘pureed sauce’) and sprinkled with some shavings of white chocolate. Its presentation and flavour is restaurant quality, but you’ll be amazed at how simple it is to achieve.

Ingredients:

This recipe serves 6-8

  • Butter cake mix that comes with icing as well. You can get these from any grocery store (each packet specifies its own additional ingredients & quantities similar to this)

  • A handful of fresh or frozen raspberries pureed and strained
  • 1 teaspoon of brown sugar
  • 1 cup of fresh whipped cream
  • 5 slices of candied oranges with the rind sliced into thin slithers
  • 1 cup of orange juice
  • Two or three small pieces of white chocolate
  • A sprinkle of icing sugar for garnishing

Method:

  1. Make the butter cake as outlined on the packet and leave to cool
  2. Make the icing mix as outlined on the packet and mix with the one cup of whipped cream
  3. Simmer the orange juice on the stove on a low heat for a few minutes till it’s hot (but don’t let it boil)
  4. In a separate saucepan, simmer the pureed raspberries on a low heat with one teaspoon of brown sugar for 10 minutes until it firms to a syrup consistency
  5. Now it’s time to as assemble your masterpiece. Put the cake in a drip-free dish and arrange the candied orange over the top. Pour over the orange juice very slowly, letting it soak into the cake instead of running off the top. Refrigerate for two hours till and the orange juice with get soaked up nicely by the cake.
  6. To serve, cut up a slice and dollop with the cream frosting mix. Shave some of the white chocolate (a vegetable peeler will do the trick) and dot some of the Raspberry coulis around the plate decoratively just with a teaspoon. Sprinkle some icing sugar over the whole plate to complete the dish.

Check out my first decadent butter cake transformation: Cappuccino cake with Chocolate Hazelnut Ganache.

Take a look through the recipes category for four other butter cake transformation ideas and more quick, easy and decadent sweet treats.

Hillary and Dijon - Surangi

6 thoughts on “Orange Cake with Raspberry Coulis

  1. Pingback: Mini Cupcakes with Lemon Cheesecake Frosting | Hillary & Dijon

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  4. Pingback: Chocolate Cake with Salted Walnut Brittle | Hillary & Dijon

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