Posts Tagged With: orange

Little Cakes with the Crunchy Ball Bearings

Seriously, time flies.

tea cakes

Honestly, it just seems like a moment ago it was the beginning of May.

And now guess what?

There is six months left till the 50th anniversary episode of Doctor Who!!! Yay!!

Although, after what happened last episode, I’m not ready to talk about it. I’ll talk about food instead.

Tea cakes with ball bearings

One of the most memorable “food moments” for me was in the episode ” Fear Her”. Right as Ten and Rose are walking into the neighbourhood, he starts babbling about a tea party and his preference for these little teacakes with the “crunchy ball bearings”,  and then at the very end, after they save the day, she hands him a little tea cake just like he described.

In the context of the show, it has absolutely nothing of importance to it, but like all food it stuck with me. Especially since it was sweets.

DW tea cakes

Little Cakes with the Crunchy Ball Bearings

Makes 8 cupcakes

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 Tbsp mandarin juice
  • zest from one mandarin
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 cup evaporated milk
  • 1/2 cup powdered sugar
  • 1 Tbsp mandarin juice
  • silver dragées
  1. Preheat the oven to 350°F. Line your cupcake pan with 8 liners.
  2. In a large bowl, beat together the butter and sugar until it is light and fluffy. Beat in the egg until smooth and combined. Add the zest and the mandarin juice.
  3. Sift together the flour and the baking powder. Add it to the egg mixture in 3 parts, alternating with the milk.
  4. Split the batter between the eight liners. Bake in the preheated oven for 15-17 minutes, or until a toothpick comes out clean.  Let cool in the pan for 10 minutes, then remove  from the pan and cool completely on a wire rack.
  5. Meanwhile, mix together the powdered sugar and the 1  tbsp of mandarin juice.  Once the cupcakes are cooled, spread the glaze over top then sprinkle with the dragées, then let the icing set.

” I can’t stress this enough: Ball bearings you can eat. Masterpiece!”

Categories: Cake and Cupcakes | Tags: , , , | 2 Comments

Marbled Chocolate Orange Pound Cake

I have a confession to make.

I bought a Christmas decoration last weekend. Actually, that’s not entirely true. I’ve already bought three, but the first two don’t count.  I buy them early every year.

Point is, it is barely October, hardly past Thanksgiving, and I have succumbed and bought something related to Christmas. It’s scary I know.

This also means that I should also have my Christmas baking list ready to go, and it’s so totally not. I have no idea what I want to make or what I am going to make. Now normally this is not a big deal, except that I bake soooo much that I am actually starting to panic.

Yes. I have issues.

So, instead of focusing on the nest big holiday that is  far away, I baked something festive for Halloween.

That ended up tasting like those whack and unwrap oranges you get a Christmas time. Go figure.

Marbled Chocolate and Orange Pound Cake

makes one 9×3 cake

  • 1/4 cup milk
  • 3 eggs
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 3/4 cups sugar
  • 3/4 cups butter
  • 1/4 cup cocoa powder
  • 1 tsp orange extract
  • orange food colouring ( optional)
  1. Preheat the oven to 350°F. Grease a 9×3 loaf pan and line with parchment paper so that it hangs over the sides.
  2. In a bowl, combine the milk and eggs, beating together. Set aside.
  3. In the bowl of your mixer ( or in a large bowl) combine the flour, baking powder and sugar. Give it a whir to combine, then slowly beat in the butter. When it is combined, pour in about half of the egg mixture. When it is combined, scrape the batter from the sides and bottom of the bowl. Slowly pour in the remaining egg mixture and beat until smooth.
  4. Divide the batter into two bowls. In one half of the batter, mix in the cocoa powder. In the other half, stir in the orange extract and the food colouring, if using.
  5. Drop spoonfuls of batter  into the prepared pan, alternating chocolate with orange batter. Swirl the batter together gently with a knife.
  6. Bake for 50-60 minutes, or until a toothpick comes out clean. Let cool for 10 minutes in the pan, then lift out of the pan and let cool completely on a wire rack

– Mel

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I linked this recipe to Strut Your Stuff Saturdays as well as these other great blogs:

Love Bakes Good Cakes

 

Categories: Cake and Cupcakes | Tags: , , , , , | 7 Comments

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