Orange cake with Mascarpone Buttercream & Gulab Jamuns

2018 granted us a silent, wintery Deepavali. Not that we don’t enjoy the festive ruckus that goes hand in hand with an Indian festival but an unruffled celebration is one we welcome as well.

Come sundown, little tealights were sprinkled all about the house, serial lights swayed on the balcony railing and after devouring a traditional homemade feast, we huddled in the glowing light watching romcoms whilst playing ‘fetch’ with Elaichi, our Labrador puppy. But that wasn’t all. I also gave into one of my fancy whims to create a dessert that not only celebrates and caters to Indian festivities but also one that dons the attire of a western dessert. One that in every spoonful appeased every single one of our sweet-desiring taste buds. Allow me to present to you my Orange Cake with Gulab Jamuns and Mascarpone Buttercream.

Let’s talk about the components of this gateau. Firstly, this EGGLESS cake employs fresh orange juice for its flavouring and I chose Mandarins which are only lemon-sized but brightly hued and slightly sweeter than the larger oranges. As the batter bakes and rises in the oven, you will find that your kitchen is verily a garden brimming with orange trees.


Next, the sweet saffron syrup. The cake is made moist with a warm saffron syrup which is essentially your Gulab Jamun syrup. I have shared the recipe for the syrup below but if you’re using store-bought gulab jamuns , just go ahead and use the same syrup that the jamuns are soaked in after warming it up a little. Then, we have a creamy Mascarpone buttercream that is slathered before two fragrant sponges are layered together.


I’ll admit I spent quite a bit of time debating if I should have gulab jamuns sandwiched between the cake layers or just adorned on top but I finally opted for the latter only because I wanted the best of everything in one bite: a burst of orange followed by a creamy, vanilla mascarpone and finally, the utter decadence of deep fried khoya and paneer. Again if you want a layer of indulgent gulab jamuns in the middle it can only be a good idea :). Either way, make sure every forkful has all the delicious components so you can get a complete, soulful dessert experience.

RECIPE FOR EGGFREE ORANGE, MASCARPONE AND GULAB JAMUN CAKE
Makes one 6″ 2-layered cake- serves 6
INGREDIENTS
For the Orange Cake
1 1/3 cup All Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Granulated Sugar
3/4 cup Canola Oil
1/2 cup freshly squeezed orange juice(I used Mandarins)
1 tsp Vanilla Extract
1 tbsp orange zest
For the Saffron Syrup
10 strands of saffron
1 cup granulated sugar
1 cup water
For the Mascarpone Buttercream
1/2 cup butter, softened at room temperature
1/3 cup Mascarpone Cheese at room temperature
2 cup Icing sugar
1/4 tsp vanilla bean paste or 1 tsp Vanilla extract
3-4 tsp heavy cream
For Assembly
Atleast 6 gulab jamuns

DIRECTION
-First we make the saffron syrup(see notes). In a thick bottomed pan, add the sugar and water along with the saffron. Place on medium heat and let the sugar dissolve, which may take around 4-5 min. Then boil for 14-15 minutes and the syrup is ready.
-For the cake, preheat the oven to 350F. Grease cake pans with butter and place a round piece of parchment on the base. Dust the sides of the pan with flour.
-Zest the oranges and then squeeze fresh juice.
-In a large bowl, whisk together sugar, orange juice, canola oil and vanilla essence.
-Into the same bowl, sift together the dry ingredients: all purpose flour,baking soda, baking powder and salt. Mix gently to combine with the wet mixture making sure there are no lumps.
– Finally fold in the orange zest and pour into the prepared pans. Bake for 25-30 min or until a toothpick comes out clean.
-Once the cakes are out of the oven, let them cool for 5min, then transfer the them to a parchment lined cookie sheet. Make a few holes on each cake with a toothpick and add 3 tbsp of syrup on each cake, 1 tablespoon at a time, using a pastry brush to gently spread it over the cake.
-Let the cakes cool completely.
-Meanwhile, make the Mascarpone Buttercream. (see notes)
You can either use a hand mixer or a stand mixer with a whisk attachment. Add the butter, mascarpone, 3 tsp heavy cream and vanilla and whisk on medium until fluffy, about 1-2 minutes. Then add the icing sugar and whisk again for 3-4 minutes until nice and creamy. Add more heavy cream and whisk only if the mixture looks crumbly. Keep aside.
To assemble, place the cake board on the turntable.
-Place the first layer of the cake on the cake board with a little bit of buttercream so that the cake stays in place while you work on it.
-Pour 2-3 tbsp of syrup again(1 tbsp at a time)  and gently spread it on the cake with a pastry brush. Spread a generous quantity of the Mascarpone buttercream. At this point, I like to place the cake in the refrigerator for about 5-10min to allow the buttercream to firm up a bit.
-Then place the second layer of cake on it. (Alternatively, if you like, cut up a few gulab jamuns and place on the cake, top with buttercream and then the second layer of cake. The flat side of the cake should face top.
-Next add buttercream in excess on the top of the second layer and using an offset spatula spread it all around the top of the cake and push it down to the sides. Using the same spatula, gently slather the sides of the cake with the buttercream(adding more if necessary) until the cake is completely masked. I chose to mask it only partially.
-Finally place the gulab jamuns on top, with fruits(optional) and drizzle more syrup.

Notes:
If the buttercream is too loose, thicken it by whisking in icing sugar. If it is too dry, add a few teaspoons of heavy cream to make it creamy.

Layered Eggless Vanilla Cake with Vanilla Buttercream

We are all privy to the seduction of chocolate, its luscious character, those euphoric endorphin highs. Rose on the other hand draws one to drown in floral submission while cardamom and cinnamon allure one with their warming properties.
And Vanilla? Vanilla is like a snuggle in the cold of winter, it is like the softest breeze in the blaze of summer, it is brimming with comfort and all things pretty; perhaps lacking the flamboyance of the aforementioned flavors but attracting with an effortless, elegant simplicity. A quote by Meik Wiking from ‘The Little Book of Hygge’ comes to mind
“Happiness consists more in small conveniences or pleasures that occur every day, than in great pieces of good fortune that happen but seldom.” Vanilla is like that. It’s an uncomplicated happiness and a delicious one at that!
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I remember the days when Oatmeal breakfasts became a common occurrence at home and my grandmother whipped up bowls of it in no time before we scurried off to school. This was circa 1991 when topping oatmeal with a delicate sprinklings of chia seeds, hemp seeds, berries and other fancy foods was a far fetched dream. She however always added a touch of vanilla which was admittedly her way of gilding the lily. It was fragrant, sweet and special. To this day, on those rare mornings when I make oatmeal, you will always find a hint of vanilla swirled into the porridge.
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In my blog, you will find a myriad flavours of cake: Chocolate, pumpkin, chai spice, rose and there’s even a matcha one brewing in the drafts. Although many of these recipes borrow the magic of vanilla it remains to be an enhancer and not to be one of the dominant flavors. When a fellow food blogger, Praneetha of Culinary Peace kindly requested me for a vanilla cake recipe, it dawned on me that there isn’t one here. Now, we can’t have that, can we?
43681349341_9d9eb5164f_o42778363185_4d2e6f2f35_oSo here it is,  an eggfree and fluffy Vanilla Cake, slathered with a Vanilla Buttercream and adorned with fresh fruits. I chanced upon the sweetest Champagne Grapes and White Currants at Kensington Market and couldn’t resist employing them here.  But, since it is summer, berries and mangoes would be a great option as well. There are directions for assembly included as well:) Hope you like this one.

RECIPE FOR VANILLA CAKE (EGGFREE)
This recipe makes a 2 layered 6″ Round Cake

INGREDIENTS
For the cake
1.5 cups Self raising flour + 1 tbsp + extra to flour the pan
1 cup granulated sugar
1 tsp baking soda
1/4th tsp salt
1 cup milk
1 tbsp + 1tsp white vinegar
1 tsp vanilla extract
6 tbsp oil
4 tbsp hot water
For the Simple Syrup
1/4 cup granulated sugar
1/4 cup water
1 tsp vanilla extract
For the Vanilla Buttercream(hand mixer or stand mixer is necessary for this)
1 cup unsalted butter, softened at room temperature
5 tsp whole milk
1 tsp vanilla extract
3 1/4th cups Icing Sugar
Others
Fresh fruits for topping(optional)

METHOD
For the cake
-Preheat the oven to 350F. 
-Grease the cake pans(I used Springform pans) entirely with butter, then line the base with a 6″ round parchment paper. Dust the sides of the pan with flour.
-In a small cup, mix milk with 1tsp of white vinegar. Keep aside
-In a medium sized bowl, whisk the dry ingredients: Self Raising Flour, Salt, Sugar and Baking Soda. Keep aside
-In another bowl mix together Oil, Vanilla Extract and 1 tbsp of White Vinegar. To this add the buttermilk(the milk with the vinegar) and mix.
-In portions, add the wet ingredient mix to the dry and gently mix the batter making sure that there are no lumps.
-Add the hot water and fold it in. 
-Divide the batter equally between the two pans and bake for 25-30 minutes or until a toothpick comes out clean.
-Once done, after 3 minutes, run a knife through the sides of the pan and remove the cake. Place on a parchment lined rack/board to cool completely.
-Next make the simple syrup by placing all the ingredients in a small pot. Place on medium heat and let the sugar dissolve. Remove from heat as soon as you spot a light simmer. Allow to cool.
-To make the buttercream, place the softened butter and vanilla extract in the bowl of your stand mixer OR a large bowl if you’re using a hand mixer. On medium speed, whisk until the butter is creamy. Then add the milk, whisk again. Add the sugar in 3 portions. Whisk until it is incorporated into the butter each time. Beat for 3-4 minutes once the last portion of sugar is added. It is now ready to use.

TO ASSEMBLE
-First,using a pastry brush, brush the top and sides of the cake with the simple syrup.
NOTE: Use the syrup sparingly, it is only used to keep the cake moist. The excess can be stored and used to sweeten teas etc.)
-Then place the cake board on your cake stand (or turntable).
-Place the first layer of the cake on the cake board with a little bit of buttercream so that the cake stays in place while you work on it.
-Place a good amount of buttercream on top and spread evenly. Now, place the second layer of cake on it. The flat side of the cake should face top.
-Next add buttercream in excess on the top of the second layer and using an offset spatula spread it all around the top of the cake and push it down to the sides. Using the same spatula, gently slather the sides of the cake with the buttercream(adding more if necessary) until the cake is completely masked.(if the buttercream is resisting the spreading, add a few drops of milk to thin it down)/
-Top with fresh fruits

Sfogliatelle Ricci from Italy

Breaking fast during our short Italian holiday way back in 2016 always involved a plate of indulgent company: a Cornetto; heavy with custard, marmalade and morning cheer, causing us to ignorantly shun the magic that is Sfogliatelle. But, curiosity and intrigue can only be disobeyed for so long. Last week, as daunted as I was, I succumbed to its complex beauty.
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A late sunshine deluged morning(and afternoon) was spent cajoling my pasta maker into rolling sheets of dough, the lengths of a sari. The resulting paper-thin sheets were then coiled,molded and filled to the brim with a creamy ricotta mixture . The oven then executed its sorcery; the sfogliatelle baked and acquired a beautiful, sunshine golden. The orange zest and cinnamon suffused the kitchen momentarily transporting us to a perfumed garden; the fresh pastries finally received a gentle sprinkle of icing sugar.
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I then stared in silence at the aftermath of my own doing. Flour ransacked our kitchen and adjoining portions of our living room , tattered pieces of dough were strewn around the table. Like a make-up job gone horribly wrong, my nose and cheeks were painted in sticky flour. But, before I got to cleaning, broom and cloth in hand, hair pulled up into a bun, we slunk into our sofa and savored fresh-off-the-oven sfogliatelle; its crunchy, beautifully pleated exterior revealing gloriously the efforts of the day followed by a burst of creamy ricotta suffused with orange and just a hint of cinnamon. The broom and cloth had to wait….we were submerged in fond memories from Italy, caught in the thrall of a warm, delicious pastry.
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For The One Sweet World Project, from Italy, I present, the Sfogliatelle Ricci.
Sfogliatella in Italian means a composition of leaves and is a symbol of Napoli, Italy. It is 400 years old and legend has it that a nun in the kitchen had some leftovers of semolina cooked in milk. she nourished it with some candied dried fruit, sugar and ricotta, filled a puff pastry and then baked it. This version was then transformed into the pastry we see today by a baker named Pintuaro in Naples.
I hope you like this one:)

RECIPE FOR (EGGFREE) SFOGLIATELLE RICCI

Recipe has been adapted from Nonnas Box
Equipment needed: A pasta machine
Makes around 10

INGREDIENTS
For the Pastry
500
 gr flour
1 tbsp salt
175 ml water more if needed
25 gr honey
For the Filling
450 ml whole milk
100 gr white sugar
1 pinch salt
150 gr semolina flour
500 gr ricotta
1 tsp egg replacer plus 2 tbsp water
1/2 teaspoon vanilla extract
1 pinch cinnamon
Zest from 1 orange
Others
150 gr unsalted butter, softened to room temperature
Icing Sugar to sprinkle

METHOD

-Gently whisk the the flour and salt together, then add water and honey, and mix to create a stiff dough. Knead the dough until it’s smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.
-After 30 minutes, divide the dough into 4 pieces. Start with one piece, and knead it again if necessary to soften it after refrigeration. Roll it through a pasta machine, using the widest setting, then fold in half and roll again. Repeat this process until you create a smooth sheet by gradually decreasing the width on each roll. I had to use some flour after every roll so the dough doesn’t stick to the machine. It is preferable to be doing this on a long, lightly floured table so that the pasta sheet can be be laid down in a single layer while rolling it and when done. Roll until the sheet is 1mm thick.
-Do the same on each dough.
-When the sheets are all rolled and laid on the table/counter,  apply a thin layer of butter making sure that the sheet doesn’t tear off. It is important that the butter be at room temperature.Use a brush to gently spread it.Do this for all the 4 sheets.
-Roll up the first thin sheet to create a tight sausage shape.
-Next, wrap the next thin dough sheets around the original sausage shape pastry dough, layering up to create one large cylinder. Cover with a saran wrap and chill for 1 to 2 hours for the pastry to firm up.
-Now, to make the filling.
Place the milk, sugar, and salt in a sauce pan and bring to a boil. Add the semolina flour and stir with a whisk until it thickens and becomes smooth. After it has cooled down, transfer to the bowl of your stand mixer or a large bowl.. Then, add the remaining ingredients and whisk for about 4-7 minutes(stopping to stir and scrape) until it is smooth and thick.Set aside, preferably inside the fridge.
-Preheat oven to 375°F.
-Bring out the pastry roll and cut them into 1 cm-thick circles. Use your fingers, greased with butter, to make an impression on the center to create a cone shape.
-Get the filling and scoop a big spoonful into the cone and just gently pat the edges close. (No need to close it firmly). Repeat these for the rest, and line up all pastries on the tray.
-When you’re done putting filling on all the dough pieces, bake the pastries for about 30 minutes.
-When done, allow to cool for only a couple of minutes before sprinkling them with confectioner’s sugar. Serve immediately.

 

Summer Dreams- Rose Water and Champagne Cake with Blood Orange Curd

Suddenly, I’m longing for the fragrance of floral notes, pining for those bewitching perfumes pervading bounteous gardens. Hankerings for hot chocolate and cinnamon laced apple tarts are long gone replaced entirely by a reverie of Spring and all the floral joy it so mercifully brings with it. They implore me to suffuse my desserts with a hint of that flower-laden aroma. Perhaps it is an attempt to cheat myself, into believing that the season of wind and frost has made its journey south, leaving us, Northerners, with warm, languid breezes, the murmers of lush trees and sweet scented hugs. The musing doesn’t end there. The truth is, I also yearn for a luminous summer afternoon, drenched under a burgeon of sunshine, canopies of shade drifting in and out, biting into succulent segments of oranges, a glass of Pinot Grigio in hand, the air chiming with carefree laughter.

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