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anant singh's
birthday cake
2024
I always consider it a great honour to be able to gift a beautiful cake for a friend’s birthday. To make a chef’s as famous as Anant Singh’s birthday cake [the Jasmin Indian Restaurant] is just one of those occasions and over the forty plus years of our friendship there have been many along the way.
Most of my fruit-based cakes are influenced by the season and this year it was blood oranges. This is a composite recipe, a combination of several recipes. The beauty of Italian meringue is that it is very stable and provided your fridge is clean and free of other aromas, a cake decorated with Italian meringue can be stored uncovered in the fridge overnight. It also makes a fabulous dessert with only a few minutes required to finish the presentation before taking it to the table. My kind of dessert if I am cooking and sitting at the table.
AO 25 JULY 2024
DEFINITELY A GIRL’S CAKE. SO PRETTY AND NOT SO SWEET THE FLAVOUR PROFILE OF THE BLOOD ORANGES IS LOST
YOU WILL NEED
2 x 25 cm spring form cake tins brushed with butter, the base lined with baking paper, the edges brushed hard with more butter and then dusted with plain flour and knocked out
large piping bag fitted with your choice of nozzle
1 x 6 egg sponge either Pam Field’s Sponge or Poh’s Sponge cooked in two layers
8 unwaxed blood oranges segmented and their juice
1 qty of Blood Orange Syrup and Glacé Rind
1 qty of Patisserie Crème – use the vanilla version but add the finely grated rind of two unwaxed blood oranges
1 qty Italian Meringue
edible gold leaf …optional but affordable from Cake Boss
edible flowers and petals
step one
Place a sponge layer on your chosen plate and generously coate the top with the Blood Orange Syrup.
step two
Reserving about 25% of the Patisserie Crème spread the patisserie crème over the top.
step three
Reserving the juice, strain off the blood orange segments and spread them evenly on top. Place the second sponge layer on top tin side facing the top.
step four
Avoiding the very edges, spoon the blood orange juice over the top and then spread the remaining patisserie crème smoothly on top. To this point can be done in advance, loosely covered and refridgerated.
step five
Make the Italian Meringue
definitely worth the effort
step six
Start to cover the prepared cake with the Italian meringue until you have smoothe edges and top. Dipping your spatula in very hot water and wiping it dry befor smoothing the meringue is helpful.
step seven
Pipe decorations onto the cake. THe cake can then be refigerated uncovered for up to 12 hours before finishing.
step eight
Torch the meringue, scatter the glacé rind, gold leaf and flowers. Don’t cut huge slices people can always come back for more.
"
be inspired
Pistachio macaroon
Takes some effort but so delicious and spectacular….click on the image
PICTURED LEFT
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