Its a bit of a tradition come october that i go all out and bake a birthday coke for my lady friend (and her Aunty). This year with spare time at a premium the example was perhaps not up to previous years standards. But weighing in at about 4kg it was still a mighty cake. Here is the recipe for a normal sized tart.
Also check out previous years
21st Cup o’ tea cake
Rosewater Sponge with Turkish apple icing
Date and Lavender Sponge
use a 500g portion of my Pâte sucrée and blind bake a tart shell.
Blood Orange Curd
2 eggs, plus 3 egg yolks
165g caster sugar
80g chilled unsalted butter
Zest and juice of 6 Blood Oranges
Zest and Juice of 2 lemons
200g caster sugar
Make the curd in advance if need be. You’ll just need to heat it up before pouring it into the tart.
1.Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat
2.Add the butter, juice and zest and whisk continuously until thickened
3.Strain through a sieve into a bowl.
4. Pour the strained curd into the tart shell and allow to cool over night. If any butter spots appear on the top of the curd, just removed them with a warm spoon.
5. For the meringue heat the sugar with 165ml of water on a low heat.
6. Using a digital thermometer wait until the syrup reaches 115C (softball, yep use that term when people walk in the kitchen to look cool)
7. Begin whisking the egg whites (go electronic for this), whisk until soft peaks form.
8. Wait until the syrup reaches 121C (hardball(cool huh?) and remove from the heat.
9. Start the whisk again on the egg whites, whilst slowly dripping the hot syrup into the egg whites.
10. Once the syrup has been added allow the mixer to run for about 15 minutes on a medium setting or until the egg whites have become room temp. Thats right, the sugar will cook those suckers.
11. Scoop the meringe (all glossy and delicious) on top of the curd and make it look pretty.
12. Take a blow torch and scorch the peaks of the meringue.
14. Serve with some ice cream and strawberries.