Recipe for a cake

Super Moist Orange, Chilli & Mango Liqueur Cake

Super Moist Orange, Chilli & Mango Liqueur Cake

I am a lover of all things creamy however in the case of this cake I add cream to the side so as not to take anything away from this truly delicious experience... truly just as nice without cream because it is filled with syrup and is super moist.

Cakes are the only recipes I will give an ingredients list...in saying that I will still adapt it to suit my taste however I think the wet and dry ingredient amounts need to be pretty close to ensure success.

• 170 oven and a 20cm springform greased cake pan.
• Beat together 170 grams of softened butter and 170 grams of caster sugar until light fluffy and creamy.
• Add to this the zest of an orange and 3 egg yolks (reserve the whites)
• Sift 85 grams of self raising flour and add half of this to the butter mix and gently fold it through along with 85 ml of Mango Liqueur (or similar flavour of your choice, vodka is nice)
• Measure out 85 grams of almond meal and add half of this along with the remaining flour to the mix and gently fold it through.
• Add the last of the almond meal and gently folding through, we are trying to preserve as much air as possible.
• Whisk the egg whites to peaks and add these in two batches, also quickly but gently folding it into the mix.
• Spoon the mixture into the greased pan and bake in the centre of your oven until a skewer comes out clean about 45 minutes.

• Meanwhile remove the zest of another orange and a lemon (if you have a sharp peeler thicker zest would be my preference however I have used a zester here as I don't)... squeeze the juice of the two oranges and the lemon and put this aside for the syrup.
• Place the zest into a small saucepan along with 30grams of sugar, 100ml of water and a teaspoon or so of chilli flakes to start making the syrup... stir until the sugar has dissolved and simmer gently for a couple of minutes and then remove from the heat.
• When the cake is cooked leave it to sit in the pan for a couple of minutes and then remove it onto a wire rack over a plate and finish off making the syrup.
• Bring syrup back to the gentle boil add the juices and 2 1/2 tablespoons more of the Mango Liqueur... when heated through strain it into a poring jug and reserve the zest and chilli for decoration.
• Prick the warm cake all over with a fork and take your time to gently pour the syrup over the cake until all of it has been absorbed... decorate with the zest and serve. 

Equally nice 
- warm or cold 
- with or without a dollop of cream/yoghurt.