RASPBERRY ORANGE LAYER CAKE

COOK TIME: 18 MINUTES TOTAL TIME: 3 HOURS 48 MINUTES

Ingredients: Directions:
For the Orange Cake: To make the cake layers: Preheat oven to 350°F (175°C)
2 1/2 cups all-purpose flour 1 3/4 tsp baking powder
and prepare three 8-inch cake pans with non-stick
1/4 tsp baking soda 1/2 tsp salt baking spray and parchment circles on the bottom.
1/2 cup unsalted butter, room temp 4 large eggs Combine the flour, baking powder, baking soda, and salt
1/2 cup vegetable oil 1 1/2 cups granulated sugar in a medium-sized bowl and set aside. Add the butter,
1/2 tsp vanilla extract 3/4 cup milk oil, sugar, and vanilla extract in a large mixer bowl and
beat together until light in color and fluffy, about 2-3
1/2 cup fresh orange juice 2 tbsp fresh orange zest
minutes. Do not skimp on the creaming time. Add the
Raspberry Filling: eggs one at a time, mixing until mostly combined after
1 3/4 cups raspberries 2 tbsp cornstarch each. Scrape down the sides of the bowl as needed to
2 1/2 tbsp water 1/2 cup plus 2 tbsp sugar be sure all ingredients are well incorporated. Add half of
1/2 tbsp lemon juice the dry ingredients to the batter and mix until mostly
combined, Add the milk, orange juice, and orange zest
Cream Cheese Frosting:
and mix until well combined. Add the remaining dry
16 oz cream cheese, room temp 10 cups powdered sugar ingredients and mix until well combined and smooth.
3/4 cup butter, room temp 1 tsp vanilla extract Scrape down the sides of the bowl as needed to be sure
1 tbsp orange zest 2 tbsp raspberry filling (above) all ingredients are well incorporated. Do not over-mix
orange and pink/red gel icing color, (optional) the batter. Pour the batter into the prepared cake pans
Orange Syrup: and bake for 18-23 minutes, or until a toothpick comes
out clean. Let the cakes cool in the pans for 2-3
6 tbsp fresh orange juice, about 2-3 oranges
minutes, then flip them out onto cooling racks and let
4 tbsp powdered sugar
them rest until they reach room temp.
Directions continued:
To make the raspberry filling, add the raspberries to a food processor and puree until smooth. Strain
the puree to remove the seeds. You should have a little more than 3/4 cups of puree after straining.
Combine the cornstarch and water in a small bowl to dissolve the cornstarch. Combine the raspberry
puree, cornstarch slurry, sugar, and lemon juice in a medium saucepan. Cook over medium heat (do not
increase heat more than that), stirring constantly until the mixture thickens and comes to a boil, about
8-10 minutes. Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool
completely.
Make the Cream Cheese Frosting: Add the cream cheese and butter to a large mixer bowl and beat until
well combined and smooth. Add about half of the powdered sugar and mix until well combined and
smooth. Add the vanilla extract and mix until well combined. Add the remaining powdered sugar and mix
until well combined and smooth. Divide the frosting evenly between the two bowls. Add the orange zest
to one bowl and 2 tablespoons of the raspberry filling to the other. Combine each bowl separately. Add
orange gel icing color to the frosting with the orange zest and add pink or red gel icing color to the
frosting with the raspberry filling in it. Add color until each is the shade of pink or orange you want.
Make the Syrup and Build the Cake: Combine the orange juice and powdered sugar for the syrup in a
small bowl. Set aside. To build the cake, use a large serrated knife to remove the domes from the top of
the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re
completely flat. Place the first layer of cake on a serving plate or a cardboard cake round. Drizzle the
cake layer with 4 tablespoons of orange syrup. Pipe a dam of frosting around the outer edge of the cake
then spread half of the raspberry filling evenly on top of the cake layer. Add the second cake layer, then
repeat the orange syrup, dam of frosting, and raspberry filling. Top the cake with the final layer. Frost the
outside of the cake in patches, with no real pattern other than to have plenty of variation and not have
too much of either color next to each other. Then, use an icing smoother to smooth it out a blend it
together. The trickhere is to not run the icing smoother around the cake too many times or the colors will
begin to blend together too much. Do the same on the top of the cake using an offset spatula. Add
whatever colored frosting you have remaining to a piping bag (you can even just mix the two together)
and pipe a border around the top edge of the cake. Finish it off with a few raspberries and orange slices,
if desired, then serve.
 CHOCOLATE AFFOGATO ICE CREAM CAKE
MAKES A 3-LAYER, 8 INCH CAKE

Ingredients: Directions:
For the Cake: To make the cake layers: Preheat the oven to 350
1 cup cake flour 1 tsp salt 1 cup all-purpose flour degrees. Grease (butter+flour) three, 8-inch cake pans.
1 cup unsweetened cocoa powder 1 tsp baking powder Line a large baking sheet with parchment paper. In a
1 tsp baking soda 1 1/2 sticks unsalted butter, room temp medium bowl, whisk together the cake flour, all-purpose
1 cup granulated sugar 1/3 cup brown sugar, packed flour, cocoa powder, baking powder, baking soda, and salt
3 large eggs, room temp 1/2 cup sour cream, room temp and set aside. In an electric mixer fitted with the paddle
1 tsp coffee extract 3/4 cup whole milk, room temp
attachment, put the butter, granulated, sugar, and brown
1/4 cup fresh brewed espresso or very strong coffee
sugar and mix until light and fluffy. With the mixer on low,
Espresso Soak add the eggs one at a time making sure that they are
4 tbsp sugar completely blended in before you add the next egg. Make
1/2 cup fresh brewed espresso or very strong coffee sure to scrape down the sides of the bowl so everything
Ice Cream* gets nice and creamy. Add the sour cream and vanilla and
2 large eggs 3/4 cup granulated sugar beat on low until well blended. Alternate adding 1/2 of the
2 cups heavy whipping cream, cold 1 cup milk, cold flour mixture and milk+espresso to the butter mixture,
1 teaspoon vanilla extract ending with the milk+espresso and blending each addition
Whipped Cream until just combined. Divide the batter evenly into the
1 cup heavy whipping cream, cold three prepared cake pans. Put the tins in the center of
the oven for 23-25 minutes or until a toothpick inserted
1 tbsp granulated sugar
into the center of the cakes comes out clean. As soon as
To Garnish
they’re out of te oven, set the cake pans directly on a
1 cup chocolate covered espresso beans, coarsely chopped
Flowers, optional
cooling rack and let them start to cool down. After 20
minutes, take the cakes out of the tins and let cool
*Can also use store-bought ice cream completely.
Directions continued:
To make the ice cream, whisk the eggs in a large bowl until light and fluffy;
should take several minutes. Slowly ad in the sugar, whisking until it’s fully
blended. Add in the heavy whipping cream, milk, and vanilla extract. Add mixture
to your ice cream maker and follow the manufacturer’s instructions. Once done,
place in the freezer for at least 30 minutes or until firm. Make sure the ice cream
is firm, but scoopable, before assembling the cake.

Make the Espresso Soak and Whipped Cream: In a small bowl, whisk together
the espresso and 4 tablespoons of sugar. Brush over the tops of the cakes. Put
the cakes on a parchment-covered baking sheet and place in the freezer. In an
electric stand mixer fitted with the whisk attachment, whisk the heavy whipping
cream and sugar on high until it holds firm; it should take several minutes. Don’t
over whip.

Build the Cake: Place one cake layer on a cake board or cake plate. Add a thick
layer of ice cream taking care to make sure it’s level. Sprinkle with 1/3 cup of
crushed chocolate-covered espresso beans and place the cake back in the
freezer for 20 minutes. Repeat with the remaining layers. On the last layer, after
you add the ice cream, spread the whipped cream over the top and then sprinkle
with the remaining 1/3 cup of crushed espresso beans. Freeze the cake for at
least several hours before serving. Add flowers, if using, before serving.
 FISH CURRY WITH CUCUMBER SALAD AND
CORIANDER CHUTNEY
SERVES 4-6

Ingredients: Directions:
1.5 pounds skinless firm white fish such as blue-eye or groper
For Cucumber Salad: toss
2 tbsp ground turmeric 1/3 cup lime juice 3/4 cup rice flour

1 2/3 cups coconut milk 1 tsp brown mustard seeds cucumber with 2 tbsp salt in a
1 1/2 tbsp vegetable oil, plus extra for frying 6 curry leaves
bowl. Stand for 15 minutes to draw
2 tsp ground coriander seeds 2 tsp ground cumin
2 tbsp fish sauce 3 tbsp tamarind puree (or to taste) out moisture, then drain. Add
remaining ingredients, toss to
Steamed rice and shallots, to serve
Cucumber Salad
2 cucumbers, coarsely chopped
About 2 cm ginger, cut into long thin strips
combine, refrigerate overnight to
2 red chilies, thinly sliced
1/3 cup rice wine vinegar
2 garlic cloves, finely chopped
1 tbsp sugar
marinate, then season to taste.
1 tsp sesame oil
For Fish: combine fish, turmeric,
Curry Paste
1 cup shredded coconut 1/2 red onion* 1/2 Roma tomato* lime juice, and 1/2 cup coconut milk
1/3 cup ginger* 8 garlic cloves* 2 green chilies*
1/3 cup fresh turmeric* 2/3 cup ghee, melted
in a bowl, cover, and refrigerate
Coriander Chutney
2/3 cup Greek yogurt 3 1/4 tsp ginger* 1 garlic clove*
overnight to marinate.
4 spring onions* 1 jalapeno* 1 cup coriander
1/2 cup mint 1 tsp ground cumin 2 tsp honey
For Curry Paste: blend ingredients
2 tbsp lime juice
in a blender to a thick paste
*Coarsely chopped
Directions continued:
Curry: Heat oil in a saucepan over medium heat, add mustard
seeds and curry leaves and let them crackle for a few seconds.
Add curry paste and stir-fry until fragrant and oil starts to split
out (4-6 minutes). Add spices, remaining coconut milk, and fish
sauce. Then simmer over low heat, stirring often, until curry is
reduced, holds its shape when stirred, and fat separates (20-30
minutes). Season to taste with tamarind and 1 tsp salt.
For Coriander Chutney: blend ingredients and 1 tsp salt in a
blender until smooth, then chill until needed.
For Fish: Heat oi lin a deep saucepan to 355 degrees. Add rice
flour to a bowl with fish and stir to coat fish, creating a thick
batter, Deep-fry fish in small batches until crisp (3-5 minutes).
Drain on paper towls, then add fish to curry. Remove curry from
heat and stand for 5 minutes. Top curry with shallots, curry
leaves and basil, and serve with rice, coriander chutney, and
cucumber salad.