Monday, July 21, 2008

Orange Butter Teacake

Traditionally served at either morning or afternoon tea gatherings, this easy layered teacake with decorative fruit and cream topping also makes a spectacular dessert. Orange butter filling can be made up to 3 days ahead and kept, covered, in the refrigerator. Recipe serves 6-8.


2 ounces (60 g) butter
1/2 cup caster sugar
2 eggs
1 tablespoon milk
1 cup self-rising (raising) flour
2 tablespoons chopped pecan nuts or walnuts
3/4 cup thickened cream
Icing sugar
Orange Butter Filling:
2 tablespoons custard powder
1/2 cup water
2 teaspoons grated orange rind
1/4 cup orange juice
1/2 cup caster sugar
2 ounces (60 g) butter, chopped
1 egg, lightly beaten


1. Grease a deep 7 inch (18 cm) round cake pan, cover base with greaseproof paper; grease paper. Cream butter and sugar in small bowl with electric mixer until light and fluffy, add eggs 1 at a time, beat until combined.
2. Transfer mixture to a large bowl, stir in milk, then fold in sifted flour and nuts. Spread into prepared pan, bake in moderate oven for about 30 minutes or until golden brown. Turn cake onto wire rack to cool.
3. Using a sharp knife, cut cake into 2 even layers, place 1 layer onto serving plate, spread with orange butter filling, top with remaining layer. Beat cream in small bowl with electric mixer until firm peaks form. Cover side of cake with cream and pipe remaining cream around top. Dust cake with sifted icing sugar.
Orange Butter Filling: Blend custard powder with water in a medium saucepan, add remaining ingredients, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until mixture boils and thickens. Pour mixture into medium bowl, cover; cool to room temperature.

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