Subj : Orange Walnut Cake To : All From : Ben Collver Date : Mon Jul 08 2024 10:15:20 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange Walnut Cake Categories: Cakes Yield: 1 Cake 225 g Caster sugar 5 Oranges 100 g Unsalted butter 2 Cm Fresh ginger; up to 3 cm, -peeled and finely grated 75 ml Double cream 3 md Eggs 325 g Plain flour 3 ts Baking powder Walnuts; chopped Cinnamon A very moist cake that's intensely flavoured and a cinch to make. The fresh ginger helps prevent the orange flavour from flattening and tasting like cordial, but it stays in the background so the citrus flavour remains strong. I baked mine in a slightly smaller tin, so it rose grandly and a bit precariously, with the paper sticking out up the sides to hold the cake in place while baking. Line the base and sides of a large, deep, 19 cm-long loaf tin with nonstick baking paper and heat the oven to 180°C (160°C fan-assisted)/350°F/gas mark 4. Put the sugar in a saucepan, finely grate the zest from the oranges and leave to one side, then squeeze 150 ml juice from the oranges and pour in with the sugar. Bring to a boil, remove from the heat and add the butter. Leave for five to 10 minutes, to cool and for the butter to melt, then stir in the zest, ginger, and cream. Beat in the eggs, then stir in the flour and baking powder until smooth. Spoon a third of the cake mix into the tin, sprinkle with walnuts and cinnamon, swirl them through, then add another third of the batter and repeat with more nuts and spice. Spoon on the remaining batter, sprinkle on some walnuts and cinnamon to make a top crust, and bake for 50 minutes, or until a skewer pulls out with only a few crumbs stuck to it. Recipe FROM: MMMMM .