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Achievable elevated desserts — laminated doughs, cakes, custards
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Rotating stand for smooth cake frosting and decorating
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes
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Achievable elevated desserts — laminated doughs, cakes, custards
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Rotating stand for smooth cake frosting and decorating
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes
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Preheat oven to 350°F. Grease a deep 8 inch cake pan and line base and sides with baking paper. Combine orange peel and flesh in a medium saucepan along with brandy, 2 1/4 cups sugar and 2 cups water. Stir over medium heat until sugar has dissolved. Bring to a boil then reduce heat and simmer for 15 mins, or until orange peel is tender. Strain into a small saucepan, reserving orange solids separately. In a stand mixer, cream butter and remaining sugar until light and fluffy. Add eggs, 1 at a time, beating until combined between additions. Stir in flour, cornstarch and reserved orange solids. Transfer to prepared pan and bake for 50 mins, or until a skewer inserted in the center comes out clean. Meanwhile, simmer syrup over medium heat until thickened slightly. Let cake cool in pan for 5 mins then transfer to a wire rack set over a tray. Pour hot syrup over hot cake. Serve warm.