Spanish Orange Cake (Valencian)

Spanish Orange Cake
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 132.

There are 3 recipes for orange cakes in Maida's "Book of Great Desserts". In addition to this one, there is a "Texan" orange cake and one called "Indian River Sweet Orange Bread". I opted to try this
"Spanish Orange Cake" first. I love the flavor of orange in baking, especially when combined with chocolate. This does not have chocolate in it. It is more like a pound cake, very light and delicate on the orange flavor, and very satisfying. I will have to try the other two recipes and compare them. This one is a definite keeper!

2 1/2 cups sifted all-purpose flour

1 TBS. plus 1 tsp. baking powder

1/4 tsp. salt

1/2 lb. (2 sticks) butter

1 1/2 cup sugar

2 eggs, separated, plus 3 egg yolks (that is a total of 5 egg yolks and 2 egg whites)

2/3 cup orange juice (before squeezing juice, grate and reserve rind of 2 oranges to use below)

Finely grated rind of 2 oranges

Adjust rack one-third up from the bottom of the oven. Preheat oven to 350 degrees. Butter a 9 x 3 1/2-inch tube pan and dust it with fine, dry bread crumbs.

Sift together flour, baking powder and salt. Set aside. In large bowl of electric mixer beat the butter to soften it a bit. Remove and reserve a few tablespoons of the sugar. Add the remaining sugar to the butter and beat for 2 to 3 minutes. 

One at a time, beat in the five egg yolks, beating well after each, and scraping the bowl with a rubber spatula as necessary to keep mixture smooth. 

On lowest speed alternately add sifted dry ingredients in three additions and the orange juice in two additions, continuing to scrape the bowl with a rubber spatula as necessary and beating only until smooth after each addition. Remove from mixer. 

Stir in orange juice and rind.

Beat the 2 egg whites until they hold a soft shape. 

Add the reserved sugar and beat until the whites hold a firm shape and fold them into the batter.

Turn the batter into the cake pan and level top by turning pan briskly back and forth.

Bake 1 hour or until cake tester comes out dry. Cool cake in pan for about 20 minutes. Cover with a rack and invert. Remove pan, leaving cake upside down. Place over wax paper or aluminum foil.

Prepare the following glaze:

1/2 cup orange marmalade

2 TBS. water

Mix marmalade and water in a small saucepan. Bring to a boil. Brush over top and sides of cake. Let stand several hours before transferring to a cake plate, using a flat-sided cookie sheet as a spatula. (The mixture will be watery and thin - don't worry, it works fine!)

Frozen Chocolate Pie

Frozen Chocolate Pie
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 236.

(Note: This recipe calls for uncooked eggs)

A very simple and delicious recipe for chocolate lovers. I have not attempted Maida's pie shell recipe yet so I used a bought frozen one for this recipe. I do plan to tackle her recipe soon (although it is scary looking!). I must confess that I have grown accustomed to Ina Garten's recipe which is very easy and good.

1 9-inch baked and cooled pie shell
2 oz. (2 squares) unsweetened chocolate
4 oz. semisweet chocolate
1/4 lb. (1 stick) sweet butter
1 tsp. vanilla extract
Optional: 1 TBS. rum, Cognac, or strong prepared coffee
3/4 cup strained confectioners sugar
4 eggs (graded extra-large or jumbo)

Place both chocolates in the top of a small double boiler over hot water on moderate heat. Melt the chocolate and set aside to cool.

Cream the butter until it is soft. Add the vanilla, optional rum, Cognac or coffee and the confectioners sugar and beat until soft and creamy.

Add the cooled melted chocolate.

Add the eggs one at a time. Mix well, scraping the bowl occasionally with a rubber spatula. After the last egg has been added, beat for 1 minute more.

Pour the mixture into the pie shell.

Spread it to make an even layer and place it in the freezer. Let it sit for about 15 minutes. Remove from the freezer, wrap in plastic wrap and return to the freezer for 4 hours or more. Before serving, let it stand at room temperature for about 15-20 minutes.

Topping

1/2 oz. semisweet or milk chocolate
1 cup heavy cream
Scant 1 tsp. vanilla extract
3 TBS. strained confectioners sugar

Make shaved chocolate curls (they can be made ahead of time and stored in the refrigerator or freezer). Working over wax paper, with a vegetable peeler scrape the side of the chocolate, forming curls.

The whipped cream may be made just before serving or a few hours before. (If it has to stand, refrigerate it; it will separate slightly and should be stirred with a wire whisk just before using.)

Place the cream, vanilla and sugar in a chilled small bowl. With chilled beaters, whip until the cream is stiff enough to hold a shape.

Immediately before serving spread the cream over the top of the pie and, with a large spoon, sprinkle the chocolate curls over the top.

Use a sharp, heavy knife and serve in small portions.